This healthy broiled salmon recipe takes only 5 minutes to cook, and there’s barely any prep work. Such an easy peasy weeknight meal!
There was a time in my life when I avoided cooking any kind of fish (unless it came in a can). Fish just seemed intimidating and complicated to me, so I only ate them at restaurants or when my mom would cook for me. It seems so silly now because I finally realize that fish is one of the easiest and the quickest meals to prepare, and they are absolutely delicious with some simple spices and a bit of acid like vinegar or lemon juice.
Salmon is my favorite and I try to cook it once a week at home. Now that it’s summer, and the temperature has been hitting the 90s consistently, I want to spend the least amount of time in the kitchen next to a heat source. This is why I love this broiled salmon because it takes 5 minutes to cook, with minimal prep work. I just put together a big raw salad as a side and we are good to go for dinner. My kind of meal.
You can make this 5 minute broiled salmon in any kind of pan, but it’ll work THE BEST on a cast iron skillet. Cast iron skillets retain and distribute heat beautifully, and make the crispiest salmon skin. Some people don’t like to eat the skin, but it’s my favorite part. The husband actually thinks it’s gross, which I don’t mind at all, because I’ll happily eat his portion. More for me.
If you are looking for the easiest recipe on a weeknight, this broiled salmon recipe is a delicious choice. Plus, it doesn’t hurt that you are getting a good dose of healthy omega-3 fatty acids which reduce inflammation and keep your brain happy!
- 2 tsp coconut or avocado oil
- 1-1½ lb wild salmon filets, skin on
- ½ tsp sea salt, divided
- ¼ tsp black pepper (omit for AIP)
- ¼ tsp dried oregano
- ¼ tsp garlic powder (omit for low-FODMAP)
- Juice from ½ lemon
- Turn oven on to broil and set the oven rack about 5-6 inches from the heat source.
- Heat coconut or avocado oil in a cast iron skillet (or an oven-safe non-stick pan) over high heat for 3 minutes or until the cooking surface very hot. This step is necessary if you want crispy salmon skin.
- In the meantime, pat dry the salmon filets.
- Season the skin side with ¼ tsp sea salt. Then turn over the filets so they are skin side down and season the top with the rest of the sea salt, black pepper, oregano, and garlic powder.
- Once ready, place the salmon filets in the skillet, skin side down. They should sizzle as they touch the skillet.
- Immediately move the skillet into the oven and broil for 5 minutes.**
- Remove from oven and squeeze lemon juice over the filets before serving.
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