Is it better to broil or grill salmon?

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 !

Do you broil salmon skin side up or down?

We crisp the skin on the stovetop first, then broil the salmon filet skin side down so the flesh texture gets tender and flaky.

How do I know when broiled salmon is done?

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.

Easy Miso-Glazed Broiled Salmon Recipe

Name: Easy Broiled Salmon Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
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; ½ teaspoon sriracha, optional, more to taste; salt and pepper to taste; 2 teaspoons olive oil; Optional garnish: sesame seeds and chives.

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

Scale

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 6-7 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 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