Broiled Salmon Recipe

There’s just something magical about broiled salmon. The caramelized glaze, the tender, flaky texture, and the way it pairs beautifully with so many sides—it’s a dish that’s simple enough for a weeknight but elegant enough to serve guests. I remember the first time I made this broiled salmon recipe for my family. My kitchen filled with the warm, nutty aroma of sesame oil and ginger, and the results were so good we barely had time to sit down before every last bite was gone. This recipe is quick, easy, and bursting with flavor—perfect for when you’re craving something special but don’t want to spend all evening in the kitchen.

this RECIPE

The origin story of this delicious recipe

Salmon has been a culinary favorite for centuries, prized for its rich flavor and versatility. Broiling, in particular, became popular in home kitchens for its ability to create a crisp, golden exterior while keeping the fish juicy and tender. This recipe takes inspiration from Asian cuisine, blending sweet and savory flavors with the warmth of ginger and sesame. It’s a modern twist on a classic technique that celebrates the natural richness of salmon. Over time, home cooks have discovered endless ways to customize broiled salmon with different marinades and toppings—and this one is my go-to for its balance of simplicity and bold flavor.

Let’s talk ingredients: simple yet flavorful

Salmon fillets

The star of the show! Opt for fresh, wild-caught salmon if you can find it. It has a deeper, more robust flavor compared to farm-raised varieties. Skin-on fillets work beautifully for broiling since the skin helps lock in moisture, but you can use skinless if you prefer. If fresh salmon isn’t available, high-quality frozen fillets are a great option—just make sure they’re fully thawed before marinating.

Granulated sugar (or sweetener of choice)

This ingredient helps create a perfectly caramelized crust on the salmon as it broils. If you’re looking for a natural alternative, maple syrup or honey works beautifully and adds a hint of complexity to the flavor.

Low-sodium soy sauce

The soy sauce adds depth and a subtle saltiness to the marinade. If you need a gluten-free option, tamari is a fantastic substitute. For an even lighter flavor, you could try a coconut amino-based alternative.

Sesame oil

This ingredient brings a rich, nutty aroma to the marinade. Look for toasted sesame oil for the best flavor. If you’re out of sesame oil, avocado oil with a drop of sesame seeds can add a similar nuttiness.

Ginger paste

Fresh ginger paste or finely chopped ginger gives the marinade a zesty kick. If you don’t have fresh ginger, ground ginger can be used in a pinch, though the flavor won’t be as bright.

Optional garnishes

The garnishes—scallions, sesame seeds, and cilantro—are more than just decorative. They add freshness, crunch, and a little extra flair. Feel free to mix and match or leave them off entirely if you’re keeping things simple.

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

For this recipe, a few basic tools make all the difference:

• Mixing bowl and whisk: To quickly blend the marinade. A fork works fine if you’re whisk-less in the moment.
• Ziplock bag or Tupperware: Perfect for marinating the salmon and keeping the cleanup minimal.
• Sheet pan and parchment paper: Lining your sheet pan with parchment prevents sticking and makes cleanup a breeze. If you don’t have parchment, aluminum foil with a light coat of oil works too.
• Instant-read thermometer: Not essential but highly recommended for perfectly cooked salmon. You’re looking for an internal temperature of 120°F for a medium-rare finish.

Step-by-step: How to make broiled salmon

1. Whisk up the marinade

In a small mixing bowl, combine the sugar (or your chosen sweetener), soy sauce, sesame oil, and ginger paste. Whisk until everything is smooth and well combined. Taste-test a drop of the marinade—this is your chance to adjust the balance of sweet and savory to your liking.

2. Marinate the salmon

Place the salmon fillets in a large Ziplock bag or Tupperware container. Pour the marinade over the fish, but be sure to reserve about 2 tablespoons for later. Seal the container and gently massage the marinade into the fillets to coat them evenly. Pop it in the fridge for 30 minutes. Pro tip: Don’t leave it much longer than that, or the marinade’s acidity may start to break down the salmon’s texture.

3. Prep for broiling

Preheat your broiler to high and line a sheet pan with parchment paper. Give the parchment a light spray with cooking oil to prevent sticking. Place the salmon fillets skin-side down, letting any excess marinade drip off before placing them on the sheet.

4. Broil to perfection

Slide the sheet pan onto the middle oven rack (to avoid scorching), and broil for 6-8 minutes. Rotate the pan halfway through cooking to ensure even heat distribution. Keep an eye on the fillets—broilers can be unpredictable, and the last thing you want is overcooked salmon! You’ll know it’s ready when the internal temp hits 120°F and the top has a gorgeous caramelized glaze.

5. Finish and serve

Brush the fillets with the reserved marinade for an extra boost of flavor, then plate them up. Sprinkle with thinly sliced scallions, sesame seeds, and chopped cilantro for a picture-perfect finish.

Variations and twists to make it your own

• Gluten-free: Use tamari or coconut aminos instead of soy sauce.
• Vegan twist: Substitute the salmon with firm tofu slices or thick cauliflower steaks. Marinate and broil them the same way for a plant-based alternative.
• Seasonal spin: Add a citrusy note by mixing a teaspoon of orange or lime zest into the marinade.
• Spicy kick: Stir in a pinch of red pepper flakes or a dash of Uni-Eagle Sriracha for some heat.
• Herb-forward: Add chopped fresh mint or Thai basil to the garnishes for a unique twist.

How to serve broiled salmon

For an elegant presentation, serve your broiled salmon on a bed of steamed jasmine rice or fluffy quinoa. Surround it with lightly roasted asparagus or a crisp cucumber salad. Garnish the plate with fresh herbs and sesame seeds for a restaurant-quality touch.

Perfect drink pairings for broiled salmon

For something refreshing, try a sparkling water infused with lemon and mint. Green tea, served iced or hot, pairs beautifully with the ginger and sesame flavors. For a slightly sweeter option, a chilled glass of ginger ale adds a zesty complement.

Storing and reheating tips

Leftovers? Lucky you! Store cooked salmon in an airtight container in the fridge for up to 3 days. To reheat, place it in a preheated oven at 300°F for about 10 minutes or until warmed through—this keeps the fish from drying out. Avoid microwaving, as it can toughen the texture. If you’re feeling creative, flake the leftover salmon into a salad or use it to top a grain bowl.

Scaling the recipe for a crowd

Cooking for more people? No problem! This recipe doubles or even triples easily. Just ensure the salmon fillets have enough space on the sheet pan—crowding will steam the fish rather than broil it. For smaller servings, cut the marinade in half but keep the 2 tablespoons reserved for brushing after broiling.

Troubleshooting common issues

• Too much char: Move the salmon down a rack in the oven to avoid burning.
• Marinade too salty: Use a low-sodium soy sauce or dilute with a splash of water.
• Dry salmon: Check your broiler settings and use a thermometer to avoid overcooking.

Give it a try!

This broiled salmon recipe is proof that cooking can be both simple and spectacular. It’s versatile, quick, and packed with flavor—perfect for busy nights or impressing your dinner guests. I can’t wait for you to try it and make it your own. Happy cooking!

FAQs

1. Can I use frozen salmon?
Absolutely! Just make sure to thaw it completely before marinating.

2. Can I grill the salmon instead of broiling?
Yes, grilling works wonderfully! Cook over medium heat for 3-4 minutes per side.

3. What can I use instead of sugar?
Maple syrup, honey, or agave are great natural sweeteners.

4. How do I know when the salmon is done?
The internal temperature should reach 120°F for medium-rare. The fish should flake easily with a fork.

5. Can I marinate the salmon overnight?
It’s best not to, as the marinade’s acidity can break down the salmon and make it mushy. Stick to 30 minutes!

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