Broiled Salmon Recipe

There’s just something magical about the way broiling transforms salmon into a perfectly caramelized, flaky masterpiece. This broiled salmon recipe is fast, flavorful, and practically foolproof, making it ideal for both busy weeknights and elegant dinner parties. With its sweet-savory glaze and a pop of ginger, every bite feels like a little celebration. If you’re someone who loves quick meals that don’t skimp on flavor, this dish will quickly become a favorite.

Years ago, I remember a dinner party I hosted where I nervously attempted broiling fish for the first time. I was certain I’d either undercook it or turn it into a dried-out disaster. To my surprise, the salmon came out glistening, perfectly cooked, and brimming with flavor. My friends thought I had ordered it from a fancy restaurant, and I’ve been hooked on this broiling method ever since. If I could master it back then with barely any experience, I promise you can too!

this RECIPE

A little history behind broiling salmon

Broiled salmon may feel like a modern-day convenience, but it’s deeply rooted in traditions of high-heat cooking that date back centuries. From ancient grilling over open flames to today’s quick broiling techniques, the goal has always been to seal in the fish’s natural juices while creating a crisp, caramelized exterior. This recipe pairs the timeless cooking method with a marinade influenced by Asian flavors, offering a delicious fusion of old and new. The quick cooking time is a nod to busy modern lifestyles, while the flavors pay homage to classic soy-based glazes found in Japanese and Korean cuisines.

Let’s talk ingredients: simple but sensational

Granulated sugar or natural sweeteners

The sugar helps create that beautiful caramelized finish on the salmon. If you prefer a more natural option, try maple syrup or honey. Both add depth of flavor while keeping things wholesome. For best results, use a sweetener that dissolves easily into the marinade.

Low-sodium soy sauce

This brings the savory, umami punch to balance the sweetness. Low-sodium is key here to keep the flavors from overwhelming the delicate salmon. If you’re looking for an alternative, tamari or coconut aminos work wonderfully and keep the recipe gluten-free.

Sesame oil

A little goes a long way in adding a nutty richness to the marinade. Look for toasted sesame oil, which has a more robust flavor. If you’re out, you can substitute with olive oil, though it won’t have the same distinctive aroma.

Ginger paste

Ginger is the secret ingredient that ties all the flavors together. Freshly chopped ginger works beautifully if you don’t have ginger paste, but the paste is a great time-saver. It adds a slight zing and freshness to the dish.

Salmon fillets

The star of the show! Opt for high-quality salmon, preferably wild-caught for a richer flavor. If you’re buying farmed salmon, make sure the fillets are firm and bright in color. Skin-on fillets work well because the skin crisps up under the broiler, but it’s not mandatory if you prefer skinless.

Garnishes

The optional garnishes—like scallions, sesame seeds, and cilantro—add a fresh and vibrant finish. Feel free to mix and match depending on what you have on hand. A sprinkle of freshly cracked pepper works too!

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

This recipe doesn’t require much in the way of fancy tools, which is why I love it. All you need is a mixing bowl for the marinade, a resealable bag or container for marinating the fish, and a baking sheet lined with parchment paper.

If you don’t have parchment paper, aluminum foil works just as well—just be sure to grease it slightly to prevent sticking. A meat thermometer is a handy tool to check the salmon’s internal temperature, ensuring it’s cooked perfectly without drying out. And of course, a reliable broiler is key to achieving that caramelized top. Pro tip: double-check that the parchment paper lies flat and doesn’t touch the broiler element—this keeps things safe and smoke-free!

Step-by-step: my foolproof method (and lessons learned)

Step 1: Make the marinade

In a small mixing bowl, whisk together the sugar (or sweetener), soy sauce, sesame oil, and ginger paste. The mixture should be smooth and slightly thick. Here’s a tip: if the sugar isn’t dissolving well, pop the bowl into the microwave for 10 seconds to warm it slightly. Trust me, it works like a charm.

Step 2: Marinate the salmon

Place the salmon fillets in a large resealable bag or Tupperware. Reserve about 2 tablespoons of the marinade for later (this will be your finishing glaze). Pour the remaining marinade over the salmon, making sure each fillet is well-coated. Seal the bag or container and let it sit in the fridge for at least 30 minutes. Don’t skip this step—the marinade infuses the fish with incredible flavor.

Step 3: Prep for broiling

When you’re ready to cook, preheat your broiler to high and line a baking sheet with parchment paper. Lightly spray the parchment with cooking spray so nothing sticks. Let the excess marinade drip off the fillets before placing them on the sheet. Too much marinade left on the fish can burn under the high heat. (Learned this the hard way!)

Step 4: Broil the salmon

Place the salmon under the broiler, about 6 inches from the heating element. Broil for 6-8 minutes, rotating the pan halfway through for even cooking. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 120°F. Watch closely—the high heat works fast!

Step 5: Finish and serve

Brush the reserved marinade over the cooked salmon for a glossy, flavorful finish. Add your garnishes—thinly sliced scallions, sesame seeds, and cilantro—and serve immediately. The aroma alone will have everyone rushing to the table!

Fun variations and adaptations to try

This broiled salmon recipe is endlessly versatile! Here are some ideas to make it your own:

• Gluten-free: Swap the soy sauce for tamari or coconut aminos.
• Low-carb: Replace the sugar with a keto-friendly sweetener like monk fruit or erythritol.
• Vegan twist: Replace salmon with firm tofu or thick slices of eggplant. The marinade works beautifully with plant-based proteins.
• Spicy kick: Add a teaspoon of Uni-Eagle Sriracha or red pepper flakes to the marinade for some heat.
• Citrusy flair: Mix in a splash of fresh orange juice or lime juice for a tangy twist.

Don’t be afraid to experiment—it’s how some of the best recipes are born!

How to serve your broiled salmon in style

For an elegant presentation, serve the salmon on a bed of steamed jasmine rice or fluffy quinoa. A side of roasted asparagus or a crisp cucumber salad pairs perfectly, adding a pop of color to your plate. For a garnish, drizzle a bit of sesame oil around the edges of the plate or sprinkle some microgreens on top for a restaurant-worthy touch.

Perfect drink pairings for your salmon

Options are a wonderful way to enhance your meal. A chilled sparkling water infused with lime and mint adds a refreshing contrast to the rich salmon. Alternatively, an iced green tea or a lightly sweetened ginger lemonade complements the dish’s Asian-inspired flavors beautifully. For a cozy twist, try serving it with a warm jasmine tea.

Storing and reheating your leftovers

If you have leftovers (rare, I know!), store the salmon in an airtight container in the fridge for up to 3 days. To reheat, place it in a low-temperature oven (around 275°F) for about 10 minutes to warm it through without drying it out. Avoid the microwave, as it can make the fish rubbery. Pro tip: flake the cold salmon over a salad or into a grain bowl for a quick, delicious lunch the next day.

Scaling the recipe for any occasion

This recipe is easy to adjust for different serving sizes. For a small dinner for two, halve the marinade ingredients and use two fillets. Feeding a crowd? Double or triple the recipe, but make sure not to overcrowd the baking sheet. Broiling works best when the fillets have space to cook evenly. Keep an eye on the broiling time, as thinner fillets will cook faster.

FAQ

Can I use frozen salmon?

Yes, just make sure to thaw it completely before marinating for best results.

What if I don’t have a broiler?

You can bake the salmon at 425°F for about 12-15 minutes. It won’t caramelize as much, but it’ll still be delicious.

How do I know when the salmon is done?

The salmon is done when it flakes easily with a fork and reaches an internal temperature of 120°F.

Can I prep the marinade ahead of time?

Absolutely! You can mix the marinade up to 3 days in advance and store it in the fridge.

What’s the best substitute for sesame oil?

Olive oil or avocado oil works in a pinch, though it won’t have the same nutty flavor.

Print