Broiled salmon with lemon zest and a lightly crisp top is part of my weekly dinner rotation—and with just 15 minutes of prep and cooking, it’s easy to see why.

The Broiled Salmon I Make on Busy Weeknights

Broiled salmon is part of the weekly rotation at my house. I season the fillets with lemon zest, salt, and pepper, then pop them under the broiler. There’s no marinade to make ahead and no need to turn the fish as it cooks.

Sometimes I don’t even make the dressing. A little lemon zest works wonders, especially with salmon that’s lightly crisp on top and tender inside. But while the fish broils, you have time to whisk together ladolemono, a Greek lemon-and-olive-oil dressing with garlic and oregano. Drizzle some over the salmon and use the extra to dress a salad alongside it.

If you’re new to cooking fish, start with fillets of similar thickness and check them early. Broilers vary, and those last few minutes make a difference. Life is busy. Let dinner be easy.

Ingredients for Broiled Salmon

• The salmon needs only lemon zest, salt, and pepper before it goes into the oven. The dressing adds a few pantry ingredients, and you can whisk it together while the fish broils.
• Salmon fillets: I buy skin-on, center-cut fillets that are about the same thickness so they cook evenly. Look for four fillets weighing about 5 ounces each. The skin stays on during cooking, then separates from the flesh when you lift the salmon off the foil.
• Lemon: You’ll use the zest of one lemon to season the fish. Rub it together with the salt and pepper to release its fragrant oils before sprinkling it over the fillets. You’ll also need fresh lemon juice if you’re making the dressing.
• Kosher salt and black pepper: These season the salmon without competing with the lemon. Use freshly ground black pepper for the rub.
• Ladolemono dressing: Fresh lemon juice, garlic, dried oregano, salt, pepper, and extra virgin olive oil make a bright finishing sauce. You only need about half a batch for the salmon; save the rest to dress a salad alongside it.

How to Broil Salmon 

With the fillets spaced out on a foil-lined baking sheet, the broiler cooks the salmon in about 5 to 6 minutes. Have your dressing ingredients measured before the fish goes into the oven so you can whisk them together while keeping an eye on the salmon.

1. Heat the broiler. Position an oven rack about 6 inches below the upper heating element and set the broiler to high. Line a heavy baking sheet suitable for broiling with aluminum foil.
2. Make the lemon rub. In a small bowl, combine the zest of 1 lemon, 1 teaspoon kosher salt, and ½ teaspoon freshly ground black pepper. Rub the mixture together with your fingers to release the oils in the zest.
3. Season the salmon. Place four 5-ounce 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.
4. Broil. Place the salmon under the broiler and cook for about 5 to 6 minutes, checking from 5 minutes. The top should be lightly crisp and the flesh opaque and easy to flake. Check the thickest part with an instant-read thermometer; it should reach 145°F. Thickness and broiler strength can affect the cooking time, so use the doneness cues as well as the clock.
5. Whisk the dressing while the salmon cooks. In a bowl, combine ¼ cup fresh lemon juice, 1 teaspoon dried oregano, 1 large minced garlic clove, and ¾ teaspoon each kosher salt and black pepper. Whisk continuously as you slowly drizzle in ¾ cup extra virgin olive oil. This makes a full batch, so you’ll have extra for a salad or another meal. Keep watching the fish as you whisk.
6. Finish and serve. Remove the salmon from the oven. Gently slide a spatula between the flesh and skin; the skin should stick to the foil as you lift the fish away. Transfer the fillets to a platter and drizzle the ladolemono across the center of each piece, using about half the batch and reserving the remainder.

How Long to Broil Salmon

Allow about 5 to 6 minutes under a high broiler for the 5-ounce fillets used here, with the rack about 6 inches below the heating element. Start checking at 5 minutes; thickness and broiler strength affect how quickly the fish cooks. The thickest part of each fillet should reach 145°F.

Have your dressing ingredients measured before the salmon goes into the oven so you can whisk them together while keeping an eye on the fish.

Tips for Tender, Lightly Crisp Broiled Salmon

A few small details make broiling salmon much easier, especially while you’re getting to know your oven.

• Shop by thickness as well as weight. I look for center-cut fillets of similar thickness so they finish cooking together. Two pieces can weigh the same but have very different shapes, so compare the thickest part of each rather than relying only on the weight on the package.
• Get familiar with your broiler. Start with the rack about 6 inches below the heating element and keep an eye on the fish. If the surface browns too aggressively before the center is cooked, move the rack farther from the heat. Broilers vary, so a little adjustment can help you get a lightly crisp top without drying out the salmon.
• Use the clock as a reminder to check. Start checking at 5 minutes. Look for flesh that is opaque and separates easily with a fork, and check the thickest part of each fillet for 145°F. Don’t keep cooking just to get a darker crust once the fish is done.
• Let the foil help remove the skin. The skin should stick to the foil as the salmon cooks. Slide your spatula between the skin and flesh rather than trying to lift everything off the baking sheet together. This leaves the skin behind and helps you transfer the fillet in one piece.
• Don’t judge doneness by the white protein alone. The white substance that sometimes appears on cooked salmon is albumin, a naturally occurring protein. A little is normal and safe to eat. A large amount can accompany moisture loss, but its presence alone doesn’t mean you’ve overcooked the fish. Check the temperature and texture instead.

Can I Use Skinless Salmon?

Yes, skinless salmon works here, too. When a reader’s fishmonger accidentally gave her skinless fillets, I encouraged her to use them, and she later reported that dinner turned out beautifully.

The underside may get a little crisp. Follow the same seasoning and doneness guidance, then lift the cooked fillets from the foil with a spatula; there won’t be a layer of skin to leave behind.

What to Serve with Broiled Salmon

For an easy weeknight dinner, pair the salmon with basmati rice and a Greek salad. Start the rice first and have the salad ready before the salmon goes under the broiler. The fish cooks quickly enough that it deserves your attention during those last few minutes.

I use the extra ladolemono to dress a simple salad of spinach, sliced tomatoes, and feta. It gives you something fresh to serve alongside the salmon without making a second dressing.

For company, serve the salmon with pearl couscous and radicchio salad. The salmon is just as useful for a dinner party as it is on a busy weeknight: measure the seasonings, make the dressing, and prepare your sides before your guests arrive, keeping the fish refrigerated until you’re ready to cook.

A large baking sheet can accommodate up to eight fillets, provided you can leave about 2 inches between them. If they won’t fit with that spacing, cook in batches and allow extra time. It’s your party—you should enjoy it!

How to Store Leftover Broiled Salmon

Transfer leftover salmon to a shallow, covered container and refrigerate within 2 hours of cooking, or within 1 hour if the surrounding temperature is above 90°F. Keep the refrigerator at 40°F or below and eat the salmon within 3 to 4 days.

Flake properly refrigerated salmon over a salad for an easy lunch. If you prefer to reheat it, cover it and heat until the thickest part reaches 165°F.

More Salmon Dinners for Your Weeknight Rotation

Baked Lemon Garlic Salmon

Air Fryer Salmon with Garlic and Spices

Pan Seared Salmon

Mediterranean Salmon with Veggies and Feta