This easy recipe for broiled salmon is ready in just 10 minutes! It’s as simple as can be – brush the fillet with olive oil, season it, then broil for just 4 minutes. The fish comes out so delicious and perfectly cooked!

Whenever I want to make something quick for dinner, I default to one of my trusted salmon recipes. I always have frozen salmon fillets on hand. All I need to do is remember to defrost them the night before. Although even if I forget, I can simply use them frozen in most recipes and cook the fish a little longer.

This broiled salmon recipe is one of my go-to weeknight dinners because it’s so easy to make and it’s truly delicious. Baked salmon is another good one. Super easy too, but it takes slightly longer and you do need to preheat your oven.

Ingredients

You’ll only need a few simple ingredients to make this tasty salmon recipe. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:

Salmon fillets: Whether wild-caught or responsibly farmed, try to use sustainable salmon if you can.

Olive oil: If you worry about its low smoke point, you can use avocado oil instead.

Kosher salt and black pepper: I use kosher salt in most of my recipes. If using fine salt, you might want to reduce the amount you use, or the dish could end up too salty.

Spices: I use garlic powder and dried thyme. Make sure they are fresh! A few years ago, I had stale thyme in my spice cabinet (it was six months past its expiration date). It ruined quite a few dishes until I realized what was going on!

Instructions

How to broil salmon? The detailed instructions are listed in the recipe card below. Here’s an overview of the steps:

Your first step is to spray or brush the salmon fillets with olive oil.

Now, season them with salt, pepper, garlic powder, and dried thyme. Then give them another quick coating of oil.

Broil them on high, skin side down, and directly beneath the heating element (which is usually four inches below), for just 4 minutes. That’s it! Dinner is served.

Expert tip: keep a close eye on the fish

The more I cook, the more I like broiling. Broiling is a truly fast cooking method. It leaves the food juicy and is far less messy than stovetop frying. I have several broiler recipes on this blog, including:
Broiled scallops
Juicy broiled burgers
Broiled shrimp

The only drawback to this cooking method is that you really need to pay close attention to the food and make sure it doesn’t burn. Sometimes it helps to keep the oven door slightly ajar.

Frequently asked questions

Recommended side dishes

I often serve broiled salmon with broccoli salad. I make the broccoli salad in advance, so all I have to do at dinnertime is cook the salmon. It’s truly one of the easiest dinners I make.

It’s also excellent with roasted cherry tomatoes, the ones you see in the photos. But I serve it with those only when I have leftovers of them. They require baking and I don’t like to mix two different cooking methods in one meal (I’m way too lazy for that).

Storing leftovers

You can keep leftovers in the fridge for up to 3 days, in a sealed container. They do tend to dry out when reheated, so I like to flake them cold and mix them into a salad the next day for my lunch.

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Recipe card

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