Here’s a new secret that’s revolutionized our dinners. One of the best ways to cook salmon is broiled! Do away with your old baked salmon recipes. With broiled salmon, you don’t even need to preheat your oven! Let it come to room temp, then broil it for 7 to 10 minutes until cooked through. Easy as that! While it broils, we highly recommend making up our lemon caper sauce. It makes the fish sing with tangy and briny flavor! Alex and I exchanged glances of surprise when we first tasted this fish: it was so flaky and moist, we couldn’t stop eating it. Here’s how to make the best broiled salmon around!
Ingredients
- 1 pound wild caught salmon fillets, skin on
- Olive oil, for brushing
- ½ teaspoon kosher salt, plus more for brining
- Freshly ground black pepper
- Optional: Lemon Caper Sauce, for serving
Description
- Brine the salmon* (optional): In a shallow dish whisk together 4 cups room temperature water and 3 tablespoons kosher salt until it dissolves. Place the salmon in the water and wait for 15 minutes.
- Preheat the broiler to high.
- Place a large sheet of aluminum foil on a baking sheet and brush it with olive oil. Pat each piece of salmon dry and place it on the foil skin side down. Brush salmon with a bit of olive oil and sprinkle with ½ teaspoon kosher salt (evenly divided among the fillets) and fresh ground pepper.
- Broil 4 to 5 minutes for very thin salmon or 7 to 10 minutes for 1-inch thick salmon, until it’s just tender and pink at the center (the internal temperature should be between 125 to 130 degrees Fahrenheit in the center). Serve spritzed with lemon wedges or with Lemon Caper Sauce (recommended).
