Published November 15, 2023.This post may contain affiliate links. Please read my disclosure policy.
This easy broiled salmon recipe with garlic, lemon, and the simple-to-make delicious sauce comes together in under 30 minutes. If you’re in a pinch and need a seriously delicious entrée to serve to family and guests, this dish is for you.
I would eat salmon for every meal; I love it that much. If you’re a huge salmon fan like me, check out my Salmon Burgers or Brown Sugar Salmon.
Broiled Salmon
Broiled salmon is an easy, quick dish where fresh or frozen and thawed salmon is placed directly under the broiler in the oven and is cooked until it’s lightly browned and cooked. You can incorporate many different ingredients into the recipe to add flavor, such as blackening seasonings, a marinade, or sauce.
When it comes to cooking salmon, whether that’s broiling or another cooking method, I always prefer to cook it with the skin on.While you can eat the cooked skin, I believe it serves a bigger purpose.It will help season and keep your fish moist since it will seal all the juices while broiling it.
Ingredients and Substitutions
- salmon – I use wild-caught fresh skin on the salmon side for this recipe. You can also use frozen that is thawed, and in addition, you can cut the salmon into individual portion sizes instead of keeping it whole.
- Lemon – S0me freshly squeezed lemon juice will help brighten up the salmon.
- Garlic – I used a few fresh garlic cloves to enhance the flavors. You can substitute with 2 teaspoons of garlic granules or powder.
- Oil – You can use olive or avocado oil.
- Wine – Dried red wine such as cabernet sauvignon, merlot, or Shiraz will work. Pick anything that you would want to drink.
- Vinegar – You will need red wine vinegar for this. If you must, you can use sherry vinegar or white wine vinegar.
- Soy – Any good shoyu or tamari-style soy sauce will work.
- Butter – I always use unsalted butter in my cooking and baking to control the sodium content and not a butter company.
- Onions – You will need some sliced green onions for this. Feel free to substitute with chives.
How to Make Broiled Salmon
Coat the fish in lemon juice, finely minced garlic, olive oil (or melted butter), salt, and pepper.
Place the salmon about 8-10” away on the middle rack from the top heating broiler element on the top of the oven, and broil at 500° or medium for 8-10 minutes.
Remove the fish from the oven and let it rest for 3 to 4 minutes before serving.
How to Make a Sauce for Salmon
- Mix equal parts (1/3) of red wine, vinegar, and soy sauce until combined.
- Heat the sauce until it becomes hot.
- Whisk in cold unsalted butter over simmering low heat until it is incorporated.
- Finish with green onions and serve alongside the broiled salmon recipe.
Make-Ahead and Storage
Make-Ahead: The salmon is meant to be eaten as soon as it is done cooking.
How to Reheat:To reheat the broiled salmon, place it back in a pan, cover it with foil, and cook in the oven for 10 minutes at 350°. You can also cook it in the microwave for 1:30 or until hot.
Storing and Freezing: This will hold in the refrigerator covered up for up to 4 days. It will also freeze well covered for up to 3 months. Pull it out as needed and let it thaw in the refrigerator before using it.
chef notes + tips
- If you feel like your salmon is starting to burn, remove it from the oven or drop it down a rack or two in your oven.
- I prefer to broil salmon over baking it. However, I sometimes bake it after pan-searing it to help cook it the rest of the way.
- The salmon skin will peel right off the meat of the fish once it’s cooked.
- You can use a cabernet sauvignon or a merlot for the red wine in the sauce. There will also be sauce left over before heating it in the pan.
- It’s best to cook the salmon with the skin to help seal in moisture.
- A medium setting or 500° is the perfect broiling temperature.
- I use the middle rack in the oven for this recipe.
- Flipping the fish when broiling it in the oven is unnecessary.
- I usually take the salmon out of the oven when it’s medium or 140° internally.
More Seafood Recipes
- Homemade Gravlax
- Cioppino
- Oysters Rockefeller
- Salmon Fajitas
- Shrimp Scampi
Video
Save
Easy Broiled Salmon Recipe
4.98 from 34 votes
This easy broiled salmon recipe with garlic, lemon, and the simple-to-make delicious sauce comes together in under 30 minutes.
Servings: 8
Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Ingredients
- 3 pound side of fresh salmon
- juice of 1 lemon
- 3 finely minced cloves of garlic
- 3 tablespoons olive oil
- 1 cup red wine
- 1 cup red wine vinegar
- 1 cup soy sauce
- 1 stick unsalted butter
- ¼ cups sliced green onions
- coarse salt and fresh cracked pepper to taste
Instructions
Preheat the broiler to 500° or medium.
Place the salmon skin-side down on a sheet tray lined with parchment paper or foil.
Evenly squeeze the lemon juice all over the salmon. Rub the finely minced garlic all over the top of the salmon.
Drizzle the olive oil covering the salmon, then season with salt and pepper.
Place on a rack about 8-10 inches from the top heating element and broil it for 8-10 minutes or until browned and cooked. Set aside and rest for 3-4 minutes before serving.
In a medium-size bowl, add in the red wine, red wine vinegar, and soy sauce and mix until combined. Save about 1/3 of the mixture for later use.
Add the remaining 2/3 to a large saute pan and heat over medium heat until hot, about 1 to 2 minutes. Turn the heat to low and whisk in the butter until melted.
Add green onions to the sauce and serve the salmon with the sauce. There will be plenty of sauce left over to use in other recipes.
Notes
Make-Ahead: The salmon is meant to be eaten as soon as it is done cooking.
How to Reheat:To reheat the broiled salmon, place it back in a pan, cover it with foil, and cook in the oven for 10 minutes at 350°. You can also cook it in the microwave for 1:30 or until hot.
Storing and Freezing: This will hold in the refrigerator covered up for up to 4 days. It will also freeze well covered for up to 3 months. Pull it out as needed and let it thaw in the refrigerator before using it.
If you feel like your salmon is starting to burn, remove it from the oven or drop it down a rack or two in your oven.
I prefer to broil salmon over baking it. However, I sometimes bake it after pan-searing it to help cook it the rest of the way.
The salmon skin will peel right off the meat of the fish once it’s cooked.
You can use a cabernet sauvignon or a merlot for the red wine in the sauce. There will also be sauce left over before heating it in the pan.
It’s best to cook the salmon with the skin to help seal in moisture.
A medium setting or 500° is the perfect broiling temperature.
I use the middle rack in the oven for this recipe.
Flipping the fish when broiling it in the oven is unnecessary.
I usually take the salmon out of the oven when it’s medium or 140° internally.
Nutrition
Calories: 340kcalCarbohydrates: 3gProtein: 37gFat: 16gSaturated Fat: 2gCholesterol: 94mgSodium: 1699mgPotassium: 958mgFiber: 1gSugar: 1gVitamin A: 99IUVitamin C: 1mgCalcium: 35mgIron: 2mg
Course: Main
Cuisine: American, Asian
Author: Chef Billy Parisi
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72 comments
- sue😀
Thank you ChefBilly 😋do love salmon also fantastic recipe creations by you😀😋🍽️😁😋
- Reply
- Cindy
Easy! Simply delicious!!
- Reply
Appreciate you trying it!
- Reply
- Lisa H
Husband came home with 2 lbs of salmon. My go to for a recipe is Chef
Billy. Great broiled salmon recipe in no time.- Reply
- Ro Murante
what can I substitute the red wine with & does it have to be unsalted butter?
- Reply
There is no substitute for that, unfortunately.
- Reply
- Ro
ok, thank you.
- Reply
- Liz Reh
We love salmon and have it at least once a week. However, I never broil it. Probably because I’m terrible at broiling. So I’m going to make this recipe in the oven. I bake salmon at 450 degrees for 11 minutes. Perfect med-rare every time. Can’t wait to try this tomorrow!
- Reply
The sauce is 🤌
- Reply
- Cathy
This recipe is so simple but delicious. The salmon turned out perfect. We have made it a couple of times and it will be our go-to recipe.
- Reply
- Jeanette Bucy
Make
This
Today
You won’t regret it- Reply
- Linda Cimino
So delicious. I don’t really like salmon, but know it’s healthy. Thanks for the great recipe, Billy!
- Reply
- sue
Thank you ChefBilly tasty 😋😁👋
- Reply
- sue
Thank you ChefBilly tasty 😁😋👌👋
- Reply
- sue
👌 love fish love tasty sauce 😁😋thank you ChefBilly
- Reply
- Donna A Pollock
I have never tried broiling a Salmon, We have always smoked ours here, which are just amazing too. I will have to try this one it loos so good. I love Salmon too and make so many delicious thing with it. Thanks Chef…
- Reply
my pleasure!
- Reply
- Kirk
Looks great. I agree with the use of wild salmon, so much tastier the farm raised. If I used farm raised I prefer Norwegian due to the way it is raised. Question: At what temp would you consider the salmon to be cooked?
- Reply
same way
- Reply
- Mary King
This is my new go to recipe for entertaining. It is super easy and everyone loved it. Thank you!
- Reply
- Christian
Always delicious recipes and very easy to follow!!!
- Reply
- Chef Billy Parisi
Thank you!
- Reply
- Walt Fraedrick
When broilling Frozen salmon I get a lot white fatty crud on the salmon. Is that the fat, or something else? It looks un appetising
- Reply
It’s a protein called pellicle.
- Reply
- Suzanne Alford
One of the best Salmon recipes i have ever cooked. Melts in your mouth. You wont be disappointed.
- Reply
many thanks!
- Reply
- Julie
The salmon is amazing… lemon, garlic and olive oil can’t go wrong. But the SAUCE! it is so good, I was skeptical, but it is SO good. We put it on salmon, chicken and my son put it on his brown rice. AMAZING and so simple to make. The sauce would be good on vegetables too
- Reply
appreciate you trying it
- Reply
- Christie
Easy to follow and so delicious. I have made this twice now. So good!
- Reply
so good!!
- Reply
- Sheila
See AlsoHow To Tell When Salmon Is DoneCouldn’t figure out how this would be good. Mind blown! It’s so easy & tastes fabulous! This easy dish made me finally subscribe. Chef Billy, you’re the best.
- Reply
Awesome!
- Reply
- Brian Gray
I made this dish and it was very tasty! Thank you Billy for this and all the other wonderful recipes you share with us!
- Reply
For sure!
- Reply
- Brian Gray
What do you do with the reserved liquid?
- Reply
Use it on other recipes.
- Reply
- Theresa
Did it on the grill… delicious!
- Reply
awesome!
- Reply
- Kris Trobaugh
Trying this today!
- Reply
- Judi Shilling
I have made this several times. It’s easy and so delicious. Everyone loves it.
- Reply
thanks for giving it a shot!!
- Reply
- Dawn Campbell
A family favorite weeknight go to. Full of flavor, easy and light & healthy and will be a family favorite of yours as well. We pair with grilled vegetables and wild rice.
- Reply
many thanks!
- Reply
- Alexandra
Love your recipes and the great instructions!
- Reply
Thank you!
- Reply
- Karen little
Excellent!
- Reply
Thank you!
- Reply
- Harriet Lewis
Finally! A delicious way to cook Salmon indoors, and in the oven! We prefer to grill salmon when temps allow, but it’s a challenge in Winter. The sauce is a tasty, fun twist, and we’ve enjoyed it on several other meats, as you suggested . Thank you for the recipe and video to give me the confidence to make this…it really was easy to make.
- Reply
- Manon
Good and easy 🙂👍
- Reply
- Lanee Robinson
Made this for lunch today and OMG how simple and yummy!! I’m not a very good cook but I am learning so much from recipes but most of all your videos! Thanks!!
- Reply
- Ramon
I made this Salmon last night and I was a fantastic explosion of flavors, I paired with red and yellow peppers and tomatoes all baked in in the same pan. I ate the leftovers the next day and the flavor was more intense. I will be making this easy meal regularly,
Thank you Chef Billy
- Reply
- Sharon
Made this tonight for dinner. Oh my goodness was it delicious. Everyone loved it. I paired it with a sautéed spinach with orzo and pine nuts. Thank you for your recipes. I’ve made several of them and they always turn out great.
- Reply
- EMILY STEVENS
Does all the alcohol cook out of the wine? if not, what can I sub for the wine?
- Reply
it doesn’t cook off at all, there us no sub unfortunately.
- Reply
- Linda
Love
- Reply
- Paula Basile
I really like how you explain your recipes . I can make most anything from my culinary background.
Thanks for all your knowledge- Reply
my pleasure!
- Reply
- Kurt
Thanks Chef. You give us the greatest tips for cooking.
- Reply
- Natalie
Sounds delicious! Do you broil the salmon on the middle rack or do you move the rack up when broiling it? Cant wait to try it!
- Reply
Usually, do middle to up 1/3
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- Cat
You say to reserve 1/3 of the wine/vinegar/soy sauce for later use, and then I couldn’t find what the later use was…. Ate it anyway– it apparently didn’t need it?
- Reply
The later use is up to you, perhaps for another recipe or a different use.
- Reply
- Laura
I’m going to try this using 2/3 cup each of wine/vinegar/soy sauce so there will not be any left over to refrigerate.
This sounds soooo delicious and easy — can’t wait to get some salmon and make this recipe!- Reply
- Karen
Great recipe!
What could I use in place of the soy sauce. A family member cannot have soy a all! Thank you!- Reply
coconut aminos
- Reply
- Bill
Is there a substitute for red wine vinegar?
- Reply
no unforunately
- Reply
- Katie
Made this for the family and it was a hit!
- Reply
- Matt Taylor
This is awesome Billy! I love salmon. Baked, Broiled, Grilled, Fried, etc. Cedar plank salmon is scrumptious too!
- Reply
- Betsy
Delicious! Lots of great, deep flavor in this broiled salmon recipe! Believe it or not, my kids LOVE salmon and they love this recipe.
- Reply
- Demeter
I love how detailed all of your tips to making this are! Even a beginner can nail this dish. Thanks!
- Reply
- wilhelmina
This salmon is totally bringing the flavor! We loved it!
- Reply
