Easy Broiled Salmon (Only 15 Minutes!)

close up of four broiled salmon fillets on a plate with lemon slices and a bowl of greek ladolemono dressing with a spoon.

5 from 18 votes

Easy Broiled Salmon (Only 15 Minutes!)

Lemon zest seasons this broiled salmon, while a quick Greek lemon-and-olive-oil dressing adds a bright, garlicky finish. Make the dressing while the fillets broil until lightly crisp on top and tender inside.

Prep Time10

Cook Time5

Total Time15

Course: Entree, Seafood

Cuisine: American/Mediterranean

Servings:

Calories: 606.8kcal

Author: Summer Miller

Ingredients

For the Salmon

4 (5-ounce) skin-on salmon filets
Zest from 1 lemon
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

For the Ladolemono Dressing (Makes Extra)

1/4 cup fresh lemon juice
1 teaspoon dried oregano
1 large garlic clove, minced
¾ teaspoon kosher salt
¾ teaspoon black pepper
¾ cup extra virgin olive oil

Instructions

Preheat the broiler. Position an oven rack about 6 inches below the upper heating element. Set the broiler to high. Line a heavy baking sheet suitable for broiling with aluminum foil.
Prepare the lemon rub. In a small bowl, combine the lemon zest, salt, and black pepper for the salmon. Rub together with your fingers to release the oils in the zest.
Season the salmon. Place the salmon fillets skin side down on the prepared baking sheet, leaving about 2 inches between them. Divide the lemon rub evenly among the fillets, sprinkling it over the top and gently pressing it into the flesh.
Broil the salmon. Broil for about 5 to 6 minutes, checking from 5 minutes, until the top is lightly crisp and the flesh is opaque and flakes easily. An instant-read thermometer inserted into the thickest part should register 145°F. If needed, continue cooking until the salmon reaches that temperature.
Make the dressing while the salmon cooks. In a bowl, whisk together the lemon juice, oregano, garlic, salt, and pepper for the dressing. Whisk continuously as you slowly drizzle in the olive oil. Keep an eye on the salmon as you whisk.
Finish and serve. Remove the salmon from the oven. Gently slide a spatula between the flesh and skin, leaving the skin attached to the foil. Transfer the fillets to a platter and drizzle the dressing across the center of each piece. Use about half the dressing, reserving the remainder for a salad or another meal.

Notes

Shop this recipe: Browse our extra virgin olive oils for the lemony ladolemono dressing, and visit our shop for Mediterranean pantry staples.
Choose similar fillets: Look for center-cut pieces of similar thickness so they cook evenly. Cooking time varies with the thickness of the fish and the strength of your broiler.
Skinless salmon: Skinless fillets also work, though the underside may become a little crisp. Follow the same doneness guidance and lift the cooked fish directly from the foil.
Extra dressing: The quantities above make a full batch of ladolemono, about twice what you need for the salmon. Use some of the reserved dressing on a salad of spinach, sliced tomatoes, and feta alongside dinner.
Leftover salmon: Refrigerate in a shallow, covered container within 2 hours of cooking, or within 1 hour if the surrounding temperature exceeds 90°F. Store at 40°F or below and use within 3 to 4 days. Enjoy properly refrigerated leftovers cold over a salad, or cover and reheat to an internal temperature of 165°F.

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