Broiled Salmon Recipe

There’s just something magical about broiled salmon—it’s quick, flavorful, and feels fancy without being fussy. Plus, with just a few pantry staples, you can whip up a dish that tastes like it came straight from a restaurant. This broiled salmon recipe is my go-to for busy evenings when I want a meal that’s nutritious, easy to prepare, and guaranteed to make everyone at the table happy. The sweet and savory marinade caramelizes beautifully under the broiler, creating a slightly crispy glaze that perfectly complements the tender, flaky salmon. Let’s just say, once you try this, it’s hard to go back!

this RECIPE

A little story behind my love for salmon

I still remember the first time I really appreciated salmon. Growing up, my mom always made a simple grilled salmon with lemon and herbs. It was good, but I didn’t fall in love with it until years later, when I stumbled into a tiny seafood joint on the coast while traveling with friends. They served their salmon broiled with a sticky, sweet glaze and a sprinkle of sesame seeds. One bite, and I was hooked—no pun intended! The way the sweetness balanced the richness of the fish was unforgettable. I came home determined to recreate that magic in my own kitchen, experimenting until I landed on this recipe. Every time I make it, it takes me right back to that little seaside cafe.

The origin story (or, why broiling salmon works so well)

Salmon has been a staple in diets worldwide for centuries, particularly in Nordic, Japanese, and Indigenous cuisines. While grilling and baking are popular methods of preparation, broiling salmon is often overlooked—and I’m here to change that! Broiling is like turbo-charged roasting, using high heat from above to cook the fish quickly while caramelizing the surface. This technique locks in moisture while creating a slightly crispy texture on the outside, giving you a perfect balance of flavors and textures. It’s especially great for quick weeknight meals because the fish cooks in under 10 minutes.

Let’s talk ingredients: simple but packed with flavor

The beauty of this recipe lies in its simplicity. Here’s the lowdown on the key ingredients:

• Salmon fillets: These are the star of the dish. Look for fresh, bright pink fillets with a mild ocean smell. If fresh salmon isn’t available, frozen works just as well—just let it thaw completely before marinating. Skin-on fillets are great because they crisp up nicely, but skinless works too.
• Granulated sugar (or natural sweetener): This provides the sweetness that caramelizes under the broiler. I’ve also used honey and maple syrup, and both add a lovely depth of flavor.
• Low-sodium soy sauce: The salty umami contrast to the sweetness makes this marinade irresistible. For a gluten-free option, try tamari.
• Sesame oil: This adds a nutty aroma that pairs beautifully with the soy sauce. Use toasted sesame oil for even more flavor.
• Ginger paste: The subtle warmth and zing of ginger brighten the dish. Freshly grated ginger works just as well if you prefer.

Optional garnishes like scallions, sesame seeds, and cilantro add a pop of color and freshness, but don’t stress if you don’t have them—they’re just a bonus.

Kitchen gear: What you need (and what you can skip)

Broiling salmon doesn’t require much in the way of tools, which is another reason I love this recipe. Here’s what you’ll need:

• Mixing bowl and whisk: For combining the marinade. If you’re in a pinch, a fork works fine for whisking.
• Large Tupperware or Ziplock bag: For marinating the salmon. The bag is my favorite option because it allows the marinade to coat the fish evenly.
• Sheet pan lined with parchment paper: This prevents sticking and makes cleanup a breeze. Make sure the parchment lays flat, so it doesn’t touch the broiler’s heating element.
• Instant-read thermometer: While not essential, this is a game-changer for perfectly cooked salmon. Aim for 120°F for medium-rare.

No fancy gadgets needed—just a few basics and you’re ready to go!

Step-by-step: my foolproof method for broiled salmon

1. Make the marinade. In a mixing bowl, combine the granulated sugar (or sweetener), soy sauce, sesame oil, and ginger paste. Whisk until the sugar dissolves and everything is well blended. Taste the marinade—it should be sweet and savory with a hint of ginger warmth.
2. Marinate the salmon. Place the salmon fillets in a large Tupperware container or Ziplock bag. Reserve 2 tablespoons of the marinade for later, then pour the rest over the salmon. Seal the container or bag and gently massage to coat the fillets. Let it marinate in the fridge for 30 minutes. (Pro tip: Don’t marinate too long—salmon is delicate and can “cook” in the acid from the soy sauce if left too long.)
3. Preheat and prep. Set your oven’s broiler to high and line a sheet pan with parchment paper, sprayed lightly with cooking spray. This ensures the fillets won’t stick.
4. Broil the salmon. Remove the salmon from the marinade, letting the excess drip off. Place the fillets skin side down on the prepared sheet pan. Broil for 6-8 minutes, rotating the pan halfway through for even cooking. The salmon should be lightly caramelized on top and reach an internal temperature of 120°F.
5. Finish and serve. Brush the reserved marinade over the cooked salmon for an extra pop of flavor. Garnish with scallions, sesame seeds, and cilantro, then serve immediately.

Variations to make it your own

One of the best things about this broiled salmon recipe is how adaptable it is. Here are some ideas:

• Gluten-free: Swap soy sauce for tamari or coconut aminos.
• Low-sugar: Use a sugar substitute like monk fruit or a touch of stevia.
• Vegan alternative: Try this marinade on tofu or tempeh for a plant-based version.
• Seasonal spin: In summer, add a touch of orange or lime zest to the marinade for a citrusy kick.
• Spicy twist: Add a teaspoon of Uni-Eagle Sriracha or a pinch of red pepper flakes to the marinade for some heat.

I’ve even tried this marinade on chicken thighs (for my non-salmon-loving friends), and it works like a charm!

Serving ideas: presentation matters

For a stunning plate, serve the salmon over a bed of steamed jasmine rice or fluffy quinoa. A side of roasted asparagus or sautéed baby bok choy complements the flavors perfectly. Sprinkle extra sesame seeds and scallions for that Instagram-worthy touch.

What to drink? Here are my favorite pairings

When it comes to drinks, the goal is to balance the rich, savory salmon with something refreshing:

• Green tea (hot or iced): Its earthy flavor pairs beautifully with the ginger and sesame in the dish.
• Sparkling water with lemon: Light and bubbly, it’s a great palate cleanser.
• Cucumber mint cooler: Blend cucumber and mint with a splash of lime juice for a refreshing homemade mocktail.

Storage and reheating tips

Got leftovers? No problem! Store the salmon in an airtight container in the fridge for up to 3 days. To reheat, place it in a 300°F oven for about 10 minutes, or until warmed through. Avoid microwaving—it can dry out the fish. Pro tip: Flake the leftover salmon over a salad or into a rice bowl for an easy next-day meal!

Scaling the recipe for a crowd

This recipe is easily doubled or tripled for a dinner party. Just make sure the salmon fillets are spaced out on the sheet pan to broil evenly. If cooking in batches, keep the first batch warm in a 200°F oven while the rest cooks.

FAQs

1. Can I use frozen salmon?
Absolutely! Just make sure it’s fully thawed before marinating.

2. What’s the best way to tell if salmon is cooked?
Use an instant-read thermometer. Aim for 120°F for medium-rare or 130°F for fully cooked.

3. Can I grill instead of broil?
Yes! Grill the salmon over medium-high heat for about 3-4 minutes per side.

4. What’s a good substitute for sesame oil?
You can use olive oil, but the flavor will be less nutty.

5. How long can I marinate the salmon?
30 minutes is ideal. Don’t go over an hour, as the acid in the soy sauce can start to “cook” the fish.

Let’s get cooking!

This broiled salmon recipe is one of those dishes that’s guaranteed to become a staple in your meal rotation. It’s quick, easy, and endlessly customizable—perfect for impressing guests or just treating yourself on a busy weeknight. I can’t wait to hear how you make it your own, so don’t forget to share your creations!

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