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Broiled Salmon

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"Good Salmon is a Real Treat. So treat it right!"

Serves 5-6 | Prep Time 5-6 minutes | Cook Time 13 - 15 mins

Why I Love This Recipe

I was raised at the bayside and fish was a weekly staple in our house. The first thing I ever learned was that you don't want to smother your fish in so many toppings and fancy sauces that the fish can't shine through it.

Most people use lemon with their fish. We prefer lime juice. Most people under season their fish, figuring it has salt from the sea. It doesn't. Be liberal with your salt.

Ingredients You'll Need

1 fillet of really good salmon. A full fillet of a decent salmon will run 2 - 3 lbs.
1 - 2 limes depending on size
1 + teaspoon of Sea Salt
1 teaspoon of pepper
a light dusting of Old bay seasoning


The first step depends on the salmon you bought. Was it skinless or not? I prefer skinless. Now if you buy from a fish monger, you can ask him to skin it for you. Here in our house, I do the skinning, and have been skinning fish for too many years.

When you get the skin off, you'll notice some darker reddish grey meat the usually starts about half way down the fillet to the tail. That's the oilier part of the fish and while it's really good for you, it can overpower the taste of the rest of the flesh. we remove it.

Using a fillet knife, simply angle your knife in a shallow "V" and cut out the bulk of the dark meat. You won't be cutting all the way through the fish, just the top layer

Once that's out, I take a half a lime and using a fork to help get the juice out, I juice the entire fillet. If the lime is small, use the whole thing.

Now here's where the timid get scared. I said in the description, a teaspoon of salt, so the salt Nazi's don't hate on me. but frankly we use a lot more than that. I use a sea salt shaker bottle, and you want to liberally cover the fish with it. Obviously we don't want to overdue it, but it should be covered well. Then hit it with some pepper.

I don't use a broiling pan per-se, I simply use a baking sheet with 1/2 inch edges, NOT a flat cookie sheet. I line it with aluminum foil.

Take your fillet and flip it over onto the foil. If it's easier for you, while the fish is still on the counter, you can cut it into your serving sized pieces now, it often helps get it all in the pan. That's what I do, I cut it up on the counter.

So now your fillet ( or your servings) are on the foil, salted side down. Use another lime and juice the topsides of the fish. Then once again hit it with a hefty dose of your good salt. Pepper to what you think would suit you.

I like to add just a very light dusting of old bay seasoning to the top sides of the fillet, as it does some magic when broiled.

Get your broiler fired up, and if it has heat settings, set it at 400 degrees. GIVE IT TIME TO HEAT UP! Too many people turn on their broilers and slide the pan in at the same time. No good, let that broiler get good and hot, and heat that oven up along the way. Slide your fish in and you'll want to cook them for about 14 minutes. we are NOT going to turn these.

Turn the broiler off, and let them sit another minute in the oven, but with no heat on.

Remove from the oven and plate the portions, or, if you've left the fillet whole, use the edge of a metal spatula, to cut it into serving sizes.

Pairs Well With

Salmon is a wonderful fish, with a nice flavor, especially if you remove the bloodline dark meat. It's a light fish, and it goes well with lighter side dishes. Macaroni salad is a good choice, as is a good cole slaw.

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