If you’ve never broiled salmon before, let me welcome you to the fastest way to get dinner on the table in 15 minutes!
Broiled Salmon is truly one of the easiest and cleanest ways to cook a piece of fish. There’s no oil splattering all over your counter. No fishy smell in your kitchen that lingers for days. It’s the best!
All you need is a piece of fish, or a few different equal sized pieces of fish, a baking sheet, some seasoning and a broiler in your oven. The fish is placed on a baking sheet and seasoned with a tiny little bit of oil and seasonings and popped into the oven. Broil until it’s done (opaque, browned on top and easily flaked with a fork) and voila. Dinner in 15 minutes or less.
What temperature do you broil salmon: Most broilers are set at 500-550 degrees F so that’s what I use! If your oven only goes up to 450 or 475, that works too! You just might need an extra few minutes to cook your fish.
What’s the different between broil and bake: broil means that the heat is coming from a top source. Bake is when the heat is coming from all angles
And if you’ve got salmon stockpiled in the freezer – here are a few other great salmon recipes:
- Blackened Salmon with Avocado Salsa
- Sheet Pan Broiled Salmon
- Chipotle Salmon Tacos
- Steamed Salmon (another WGC crowd fav!)
- Greek Salmon Salad
- Crispy Salmon Succotash
- Loaded Sesame Ginger Salmon Salad
Broiled Salmon with Spring Peas
Ingredients
- 1 10-ounce package frozen peas, completely thawed
- 1/2 cup sugar snap peas, thinly sliced
- 2 cloves garlic, finely chopped
- 1/3 cup finely grated Pecorino Romano cheese, plus more to finish
- 1/3 cup olive oil
- 1 lemon, juiced
- 1/4 teaspoon red pepper flakes
- kosher salt and freshly cracked black pepper
- fresh dill (optional)
For the Salmon
- 1 1/2 pound salmon filet
- kosher salt and freshly cracked black pepper
- 1 tablespoon Gaby's Go To (or All Things Seafood Seasoning)
Instructions
- Preheat broiler. Place salmon on a foil lined baking sheet, season with salt, pepper and Gaby's Go To and broil 8-10 minutes or until golden.
- While the salmon is broiling, transfer the garlic to a medium bowl and add the pecorino, a few tablespoons of olive oil, lemon juice, red pepper flakes, salt, and plenty of black pepper, and whisk to combine. Add the thawed peas. Taste and adjust salt and pepper as needed.
- Use the back of a fork and just roughly mash half of the peas so they are a little more chunky and leave the other half whole. Add the sliced sugar snap peas and dill, taste and adjust seasoning as needed. Spoon on top of the cooked salmon and serve immediately.
This looks like a quick, healthy meal for any busy evening!
Holy cow, the smashed pea salad on top was amazing. So fresh tasting. This is going to become a regular side dish all summer. I’ve been eating it straight out of the fridge for days.
Absolutely loved this recipe. Broiler crisped the salmon up perfectly and it was a great contrast with the peas, which I made a bit beforehand and chilled in the fridge. Loved the addition of the snap peas – really added a bright note to the dish – and was surprised by how well the Parmesan worked with the dish. Have already sent the recipe along to several people – great flavor and requires really minimal kitchen skills so great for beginners!
Love this. So quick and easy. Going in the regular rotation for sure.
Did the spring pea recipe only and it was a nice change and addition to another dish. Yum! Will have to check out the spice mix and try them all together.
I’ve made this twice already, no substitutions, it really does only take 15 minutes and it’s so delicious!