Marianne Martinez
Broiling salmon is a quick and easy way to cook the fish while keeping it juicy. It is a simple recipe that only requires a few ingredients and minimal preparation. The salmon is cooked under a high heat, which gives it a browned exterior and a juicy interior. The cooking time depends on the thickness of the salmon fillet, but generally, it should be cooked for 8 to 10 minutes. Broiling salmon is a great option for a weeknight dinner as it is tasty, healthy, and can be served with a variety of side dishes.
Characteristics and Values Table for Pan Broiling Salmon:
| Characteristics | Values |
|---|---|
| Oven Temperature | Broil setting, 500-550°F, or 450°F |
| Oven Rack Placement | 5-6 inches from the heat source |
| Pan Type | Cast iron skillet, oven-safe non-stick pan, grill pan, or outdoor grill |
| Pan Preparation | Preheat, coat with cooking spray, or line with non-stick foil |
| Salmon Preparation | Pat dry, season, and coat with olive oil, avocado oil, or coconut oil |
| Cooking Time | 8-10 minutes, or 4 minutes on each side |
| Salmon Placement | Skin-side down, or skin-side up for crispy skin |
| Serving Suggestions | Squeeze of lemon juice, roasted vegetables, salad, rice or quinoa |
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What You'll Learn
Preheat the oven and pan
To pan broil salmon, you'll need to preheat your oven and pan. Set your oven rack about 5–6 inches from the heat source, or 2 inches for every 0.5 inches of salmon thickness. Turn the oven on to the broil setting.
Place a cast iron skillet or an oven-safe non-stick pan on the rack and preheat for about 10 minutes. If you want crispy salmon skin, heat some olive oil, coconut oil, or avocado oil in the pan for 3 minutes, or until the cooking surface is very hot.
If you're using a cast iron skillet, it's important to use a well-seasoned, good-quality pan. This ensures that the fish won't stick to the pan. If you don't have a cast-iron skillet, you can line a sheet pan with non-stick foil for easy cleanup.
Please be careful when removing the pan from the oven, as it will be hot. Use an oven mitt to protect your hand.
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Season salmon fillets
Seasoning salmon fillets is a crucial step in the pan broiling process. It not only enhances the flavour of the salmon but also helps to create a delicious crust. Here is a detailed guide on seasoning salmon fillets for pan broiling:
Before seasoning, it is important to pat the salmon fillets dry using paper towels or a clean kitchen towel. This step helps to remove any excess moisture, ensuring that the seasoning adheres well to the surface of the salmon.
The next step is to choose the right combination of spices and herbs for seasoning. A classic and simple option is to use sea salt and black pepper. Sprinkle a generous amount of salt and pepper on the thickest part of the salmon fillet. You can also add other spices such as red pepper flakes, dry parsley, oregano, garlic powder, or even cilantro, depending on your preference for heat and flavour. For a zesty twist, you can also add a layer of lemon zest or lime zest to the fillets.
After seasoning the thickest part, turn the fillets over so they are skin-side down. This step is important as it ensures that the seasoning comes in direct contact with the salmon flesh, allowing the flavours to penetrate the fish. Now, sprinkle the remaining sea salt and black pepper on the skin side of the fillets. You can also add other spices and herbs to this side, creating a flavourful crust.
For an extra boost of flavour, you can also marinate the salmon fillets before placing them in the pan. Create a marinade by combining olive oil, brown sugar, soy sauce, lemon juice, parsley, thyme, salt, pepper, and garlic in a bowl. Whisk the ingredients together, and then add the salmon fillets, ensuring they are coated evenly. This step can be done ahead of time, allowing the salmon to absorb the flavours of the marinade.
Finally, when placing the salmon fillets in the pan, it is recommended to put them skin-side down. This allows the skin to get crispy and delicious. By following these steps, you will have perfectly seasoned salmon fillets ready for pan broiling, resulting in a flavourful and mouthwatering dish.
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Cook salmon skin-side down
There are a few different methods for cooking salmon skin-side down, each with its own unique benefits. Here are some detailed instructions for each method:
Method 1: Skin-Side Down on a Hot Pan
This method is suitable if you want to cook salmon on a stovetop. Start by heating a cast iron skillet or an oven-safe non-stick pan over high heat for about 3 minutes, or until the cooking surface is very hot. While the pan is heating up, pat the salmon fillets dry with a paper towel to remove excess moisture. This step is crucial for achieving crispy skin. Season the skin side of the fillets with sea salt. Then, place the fillets in the hot pan, skin-side down. You'll know the salmon is ready to flip when the skin starts to shrink and the oil quiets down. Flip the fillets and cook the other side to your desired doneness.
Method 2: Skin-Side Down Under the Broiler
This method is ideal for achieving crispy skin and evenly cooked salmon. Preheat your oven to a high broil setting and adjust the oven rack to about 5-6 inches from the heat source. Place a cast iron skillet or an oven-safe non-stick pan in the oven and preheat it for about 10 minutes. Remove the pan from the oven and place the salmon fillets on the heated pan, skin-side down. Drizzle olive oil over the fillets and season with salt, pepper, and other desired spices. Return the pan to the oven and broil for about 8 to 10 minutes, depending on the thickness of the fillets.
Method 3: Skin-Side Down with a Weight
This method involves using a weight to ensure even contact between the skin and the pan. Start by drying the salmon fillets with a paper towel and placing them skin-side up in the fridge for 30 minutes to an hour. Remove from the fridge and dry them again before cooking. Heat a pan on the stovetop, preferably a cold pan. Sprinkle coarse kosher salt and pepper in the pan, then lay the salmon fillets on top, skin-side down. The salt will create a slight gap under the skin, allowing the fat to render out evenly. Cook the salmon until the skin is crispy, then flip and cook the other side.
Tips for Cooking Salmon Skin-Side Down:
- It's important to use a well-seasoned, good-quality pan to prevent the salmon from sticking.
- If you prefer to serve your salmon without the skin, you can easily remove it after cooking.
- For a restaurant-quality sear, pat the salmon fillets dry before cooking to remove excess moisture.
- If you're using a broiler, keep a close eye on the salmon as cooking times may vary.
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Broil for 5-10 minutes
Broiling salmon is a great way to cook it quickly and get a browned, crispy top. The high heat from the top of the oven caramelizes sugars and amino acids in the salmon, unlocking its flavor.
When broiling salmon, it's important to keep a close eye on it to prevent overcooking or burning. The cooking time will depend on the thickness of the salmon fillets. For fillets that are around 1-inch thick, place the oven rack so that there is a 4-inch distance from the heat. This will prevent thicker cuts from overcooking on the outside before the center is cooked.
If you want your salmon to have crispy skin, it's important to preheat your pan before adding the fish. Place a cast iron skillet under a preheated broiler for about ten minutes. When the cast iron is fully heated, place the salmon fillets skin-side down. The contact of the cold salmon skin with the skillet will sear the skin and make it crispy. If you don't enjoy eating fish skin, you can easily remove it before eating, or use skinless salmon.
Place the pan on the top rack of the oven under the broiler and broil for 5-10 minutes. For salmon fillets that are 1-inch thick, broil for around 8 minutes. If your salmon is on the thicker side, you may need to broil for up to 10 minutes. Check the salmon after a few minutes and adjust the temperature or distance from the broiler if necessary. The salmon is done when it flakes easily with a fork and has a nice golden crust on top.
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Serve with sides
There are numerous side dishes that can complement the flavour of salmon and elevate your meal. Here are some ideas to get you started:
Roasted Vegetables
Roasted vegetables are a delicious and healthy option to pair with your pan-broiled salmon. Try roasting vegetables such as asparagus, broccoli, Brussels sprouts, carrots, or squash. You can also add a little Parmesan and garlic to the mix for an extra flavour boost.
Grilled Vegetables
Grilled vegetables are another excellent choice to accompany your salmon. Grill vegetables like zucchini, eggplant, peppers, onions, or squash. Drizzle them with balsamic vinegar or lemon juice for added flavour.
Rice or Quinoa
A simple side of rice or quinoa can be a great option to serve with salmon. You can enhance the flavour of rice by adding herbs, lemon juice, or even coconut milk. If you're feeling adventurous, try making a lemony, creamy risotto with broccoli for a special occasion.
Potato Sides
Potatoes are a versatile ingredient that can be prepared in various ways to accompany salmon. Try roasted red potatoes for crispy skin and creamy insides, or smashed potatoes baked with garlic butter for a flavourful treat. Boiled potatoes with dill, garlic, and sunflower oil is another simple yet magical combination.
Salad
A light salad can be a refreshing contrast to the richness of salmon. Opt for a simple green salad with cherry tomatoes, cucumbers, and a vinaigrette dressing. You can also try a fall salad with a lemon-dill vinaigrette, or a Greek-inspired chopped kale salad with briny feta and crunchy walnuts.
Sautéed Spinach
Sautéed spinach is a quick and easy side dish that pairs well with salmon. Simply sauté spinach with garlic and olive oil, and season with salt and pepper to taste.
These are just a few suggestions, but feel free to get creative and experiment with different ingredients and flavours to find your perfect side dish combination!
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Frequently asked questions
Place a cast iron skillet under a preheated broiler for about ten minutes. When the cast iron is fully heated, place the salmon skin-side down. The contact of the cold salmon skin with the skillet will sear the skin and make it crispy.
Salmon cooks quickly under the broiler, so it's important to keep a close eye on it to prevent overcooking or burning. Depending on the thickness of the salmon, it should take 5-10 minutes to cook completely.
Most broilers are set at 500-550 degrees F, but if your broiler is set at 450 degrees F, that will also work. Just be sure to use a high heat for the best results.
Some side dish options include roasted or grilled vegetables, rice or quinoa, a light salad, sweet potatoes, or fruit salad.
