This broiled salmon recipe is incredibly easy and delicious! Tender and flaky on the inside with a golden and caramelized, miso-glazed top, it’s an easy, healthy weeknight dinner ready in 15 minutes.
The happiness of your life depends upon the quality of your thoughts. ~Marcus Aurelius
Why You’ll Love This Broiled Salmon
We have many salmon recipes on the blog, but this broiled salmon recipe is hands-down my go-to for a quick and healthy dinner. Broiling salmon is so fast and easy! It’s packed with flavor thanks to the miso glaze and cooks to perfection in just minutes, caramelizing under the broiler. Plus, salmon has so many health benefits!
I’ll admit, I am not great at meal planning these days, especially when it’s just the two of us. This recipe is designed to need no marinating time—just crisp the skin in a pan, then brush the miso glaze on before broiling. I prefer this to baked salmon, especially in the summer, because the cook time is so darn short (7-9 minutes)!
We’ve been pairing it with refreshing salads like our bok choy salad, mango slaw, Asian cucumber salad, and Asian slaw– a light, healthy summer meal.
Broiled Salmon Recipe Ingredients
- Salmon: Use middle cuts (thicker pieces) of skin-on salmon filets. I love Seatopia salmon.
- Miso paste: Adds rich umami flavor and a subtle fermented saltiness that pairs perfectly with salmon. If you are gluten-free, seek out GF miso paste.
- Soy sauce: For savory complexity and depth. Or sub gluten-free liquid amino acid, like Braggs.
- Maple syrup: Imparts natural sweetness that balances the saltiness of the dish, and gives a nice caramelization.
- Sesame oil: Adds a toasted nuttiness that enhances the natural flavor of salmon.
- Sriracha: Optional, for a hint of heat and garlic flavor.
- Optional garnishes: Sesame seeds and chives.
How to Make Broiled Salmon
1. Prep the oven. Move the oven rack 6 inches from the broiler and preheat the oven to broil (500°F- 550°F)
2. Whisk the marinade. Whisk together miso paste, soy sauce, maple syrup, sesame oil, and sriracha (if using) in a small bowl.
3. Sear the salmon. Bring an oven-proof skillet to medium-high heat and add olive oil. Season the skillet with kosher salt, then place the salmon skin-side down in the skillet. Sear the skin for 3-4 minutes or until crisp. Turn heat off.
4. Brush salmon with the miso paste. You can do this right in the pan- brush all sides, (except the crispy skin side) with the miso paste and season the top with sea salt and black pepper.
5. Broil the salmon. Set the pan with the salmon 7-8 inches under the broiler and broil until deeply golden and caramelized. Check after 3-4 minutes, but continue cooking (on the lower rack if it’s browning too quickly) until the internal temperature reaches 125-135F. Time will depend on the thickness of the filets.
Tip: Keep in mind, the salmon filets will continue to cook an additional 5 degrees after you remove them from the oven.
6. Garnish. Sprinkle sesame seeds and chives over top.
Chef’s Tips
- How to tell when broiled salmon is done: You’ll know the salmon is done when it flakes easily with a fork, becomes opaque, and the internal temperature reaches at least 125°F (medium-rare), or continue to cook to 130°F-135°F (for medium). Well done is considered 140°F.
- No need to marinate the broiled salmon: I designed the glaze to be flavorful enough to eliminate the need for marinating time. Just brush it on and it is ready to broil. Fast and easy.
- When using salmon with skin: If using salmon with skin, crisp it up on the stovetop first before placing the salmon under the broiler.
- No oven-proof skillet? You can sear the salmon in a skillet then transfer it to a baking sheet or sheet pan to broil. Use parchment paper or aluminum foil if needed.
Storing Broiled Salmon
Store leftover salmon in the refrigerator in an airtight container for up to 3 days. Reheat in the oven at 300°F until warm, or pan-sear skin side down in a skillet. You can microwave the salmon, but it may be a bit drier.
Serving Suggestions
Serve the broiled salmon with slaw, a fresh salad, or a vegetable side. You can also serve the salmon over a bed of polenta, mashed potatoes, or rice.
- Slaw: Mango Slaw or Asian Slaw
- Salad: Cucumber Salad or Asian Avocado Salad
- Vegetables: Grilled Bok Choy, Asparagus Stir Fry, or Pan-Seared Turnips, Stir-Fried Pea Shoots, Miso Eggplant
- Starchy sides: Coconut Rice, Sushi Rice, Kyoto Roasted Sweet Potatoes with Miso Butter or Seasoned Japanese Rice with Furikake
FAQs
Both are delicious! The difference comes down to the cooking times. Broiling salmon is perfect when you need a quick and easy method for cooking salmon. Here is our grilled salmon!
We crisp the skin on the stovetop first, then broil the salmon filet skin side down so the flesh texture gets tender and flaky.
Salmon is done when it flakes easily with a fork, becomes opaque, and the internal temperature reaches 125°F for medium-rare or 130-135°F for medium.
Hope you enjoy this easy broiled salmon recipe! It is my favorite way to make a quick and delicious dinner. Let us know what you think in the comments!
More Favorite Salmon Recipes
Easy Broiled Salmon Recipe
- Prep Time: 5
- Cook Time: 15
- Total Time: 20 minutes
- Yield: 2-4
- Category: salmon, fish, dinner, weeknight dinner, easy dinner,
- Method: broiler, oven
- Cuisine: American
Description
This broiled salmon recipe is incredibly delicious! Tender and flaky on the inside with a golden, crispy miso-glazed top, it’s an easy weeknight dinner ready in 15 minutes.
Ingredients
- 2–4 pieces of thick-cut salmon, skin on, patted dry. See notes for skinless.
- 1 tablespoon miso paste
- 2 teaspoons soy sauce
- 1 teaspoon maple syrup
- 1 teaspoon sesame oil
- 1/2 teaspoon sriracha, optional, more to taste
- salt and pepper to taste
- 2 teaspoons olive oil
- Optional garnish: sesame seeds and chives.
Instructions
- Set Oven. Set oven rack 6-8 inches from broiler, and preheat oven to broil (typically this is 500F)
- Glaze. In a small bowl, whisk miso paste, soy sauce, maple syrup, sesame oil, and sriracha until smooth.
- Crisp the Skin. Heat olive oil in oven-proof skillet over medium-high heat. Season the oil with salt, and place the salmon skin side down in the skillet, searing the skin for 3-4 minutes. If, skinless, skip this step.
- Brush with glaze. Remove from heat, brush the salmon on all sides (except the skin side) with the miso paste. Season with salt and pepper.
- Broil. Place the salmon under the broiler (6-8 inches away) and broil until it is beautifully golden and caramelized, checking at 3-4 minutes. Continue cooking ( place it on a lower rack if it’s browning too quickly) until the internal temperature reaches 125-135°F, another 2-4 minutes. Keep in mind, salmon will continue to cook after you remove it from the oven. Well done is considered 140°F. Remove before it gets there.
- Garnish. Sprinkle with sesame seeds and chives.
Notes
Leftover broiled salmon will keep up to 3 days in an airtight container in the fridge.
If using skinless salmon, season with salt and pepper and brush the top and sides with glaze. Place on a sheet pan or skillet, under the broiler, and continue with step 5 above.
Nutrition
- Serving Size: 4 ounces salmon with glaze
- Calories: 207
- Sugar: 1.2 g
- Sodium: 281.8 mg
- Fat: 10.9 g
- Saturated Fat: 1.6 g
- Carbohydrates: 2.7 g
- Fiber: 0.3 g
- Protein: 23.2 g
- Cholesterol: 62.3 mg
This is my new favorite way to cook salmon. The miso glaze is perfection. I ordered Seatopia Salmon and though it is spendy, the quality is supurb.
Great to hear Ellie!
PS, I am fixing to walk into the kitchen to make your mushroom loaf, mushroom gravy and garlic mashed potatoes. My granddaughter loves mushrooms, and she was thrilled (yelling WOW) when I told her I was making this masterpiece for her and family.
Sounds like a perfect meal!
This salmon was out of this world delicious. I had one piece left over and made tacos with corn tortillas, avocado, cabbage and pico de Gallo. The glaze was amazing, and so easy to make. Girl, you always knock it out of the park with your fabulous global cuisine recipes. Thank you so much.
Awesome to hear Colette! Thanks for circling back and rating it for us and I love how you repurposed for tacos- yum!
Love this delicious and easy glaze! I was trying to think of other things I could put it on. Do you think it would be good on chicken/tofu/cauliflower? I broiled the salmon in my toaster oven so had to move the fish to a small baking tray. Wish I had paid attention to your note and put parchment paper or a silicone mat down, it was a bear to clean afterwards. Next time, (probably in a couple of days)!
Yes, this would be yummy on lots of things! For veggies, I would add near the end of roasting.
Made this tonight and it was spectacular. Can’t wait to make it again. I used red miso paste, because that’s what I had, and served with your Asian slaw and jasmine rice. Delish!
Great to hear Sandra!
How about in an air Fryer?
Hi David- yes you can do this in an air fryer. I would preheat to 400F and cook 7-8 minutes.