Broiling Salmon

Everything You Should Know About Broiling Salmon

Salmon is an extraordinarily durable and versatile fish that lends itself to numerous recipes and cooking styles—even broiling. Salmon also has many wonderful benefits that other fish simply don’t have. It’s incredibly healthy and is so flavorful that it often commands a place on many gourmet restaurant menus.

When broiling salmon you should leave the skin on the fillets. Leaving the skin on allows your salmon to remain intact, which is quite difficult to do when you flip it over with tongs. Similar to grilling, broiling will allow for a caramelization and crustiness of the fish’s exterior that adds to flavor and presentation. Don’t be afraid to pull your broiling pan out from the bottom drawer of your oven and put it to good use.

If you are interested in adding this fish to your diet, or simply looking for some easy to follow tips on how to cook it, this article provides comprehensive tips on broiling salmon. Feel free to experiment and try new spices and citrus when you cook. You will likely stumble across some savory flavor combinations and blow the socks off your in-laws at the next family get together.

Broiling Salmon: Easy Steps

The first thing you should do when broiling your salmon is to actually prepare the fish fillets. If your oven has broiler heat options, turn it to high instead of low heat. While your broiler is heating up, you should be tending to the fish. Season your salmon with a little sea salt, some white pepper, and just a tiny amount of vegetable oil. You should also be sure to brush some of the oil onto the broiler pan. This will prevent sticking. If you’ve found a recipe that calls for citrus to be added to your fish, you may wish to dribble some juice on top if the recipe calls for it. Otherwise, save any other flavor additions for afterwards.

When your broiler is ready to go (usually about 10 minutes) you can place your salmon in. Make sure that you keep a careful eye on your salmon for a few minutes. Broilers are notoriously varied and temperamental so it is important to watch it and make sure that your fish doesn’t burn. It is also a good idea to turn on your hood vent or fan at this time. When your fillet is browned nicely, you can take it out and begin to cook the other side to completion. Simply use a pair of good tongs to flip your fillets over, but be careful to not damage the fish.

Depending on the thickness of your fillets, it should take around the same amount of time to cook this side to completion. If it begins to brown and you think it’s totally done, pull your fish out and check the temperature with a meat thermometer. The internal temperature of your salmon needs to be at least 161 degrees Fahrenheit. When you are satisfied with the temperature, take the salmon out of the oven and let it sit for a couple of minutes.

By this time, your mouth should be positively watering at the site and smell of your salmon. While it is resting, you can utilize the time to make up a simple sauce to drizzle on top, should you so choose. This is not necessary though. Salmon is incredibly flavorful and delicious, so even a simple slice of lemon accompanying the fillet should suffice. If you would like something a bit more delectable, you can easily make a small, microwaved batch of lemon butter and serve it to your guests with the salmon as well.