Anytime I can throw everything in the oven for dinner vs cooking stove top… I do! I have a deep deep love of sheet pan meals. Fewer dishes. Hands off. Best part, a great way to make crispy things. Or a great way to get a lovely brown on proteins. Enter this Broiled Salmon.
The Secret To The Perfect Broiled Salmon
For one, you don’t cook it too long. Size matters, but usually 8-10 minutes is enough. You know your broiled salmon is ready when you can easily flake the flesh with a fork. You want it tender and soft, if it crumbles, or its very stiff, it’s overcooked.
The second secret, a killer sauce or topping. While salmon is delicious fish with high omega 3 fatty acid content, slapping on some mayo, coconut butter or a sweet marinade (like this recipe) will take your broiled salmon from meh to wow!
Lastly, chose the right salmon. Salmon has seasons, so pick what is at its peak (see here). When you pick salmon look for wild caught (has darker flesh). You want a piece that is uniform in size (so it will cook evenly), and that isn’t tattered. If the flesh has holes and rips in it, you don’t want that.
Also, ask your fishmonger to remove the bones, or do it yourself with plyers or tweezers when you get home. Yup, I have a pair of tweeters I use in the kitchen only, they tend to be more delicate and allow me to remove bones without tearing about the meat of the fish.
That Caramelization Though…
My favorite part of this recipe is the toasty, caramelized bits from the marinade. This happens because of the coconut aminos and oh mah lawdy those toasty bits are bites of heaven. If you’re using the pre-made marinade like The New Primal Citrus Herb make sure to shake up the bottle really well before adding it to the fish.
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Broiled Salmon (Whole30, Keto, Paleo, AIP)
- Prep Time: 20
- Cook Time: 8
- Total Time: 28 minutes
- Yield: 6 1x
- Category: Entree
- Method: Broil
- Cuisine: Seafood
Description
A delicious and succulent salmon roast ready in minutes!
Ingredients
- 1 1/2 lb Side of wild caught salmon
- 1 teaspoon fine salt
- 2 tablespoon olive oil
- 1/4 cup coconut aminos
- 1/4 cup fresh squeezed orange juice
- Chives to garnish
Instructions
- Line your sheet pan with parchment paper (or you will scrub forever). Set aside.
Salt your salmon all over. - Combine the coconut aminos, olive oil, and orange juice in a shallow bowl or container, large enough for the salmon.
- Put your salmon meat side down in the marinade. Let it sit for 20 minutes.
- Set the oven to broil 550F.
Place the salmon skin side down on the parchment paper. Pour the marinade (olive oil, juice and aminos) over it. - Broil for 8 minutes right under the broiler, or until the salmon is cooked, flakes easily with a fork. Check every minute after 8 minutes until it’s done.
- Remove from the oven garnish with chives. Serve hot! Goes well with The Best Roasted Broccoli, Crispy Fried Rice or Brussel Sprouts.
Recipe Notes:
See post, you can also use premade coconut aminos based marinade like The New Primal.
Nutrition
- Serving Size: 4 ounces
- Calories: 260
- Fat: 18g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 20g
Rachel says
Does the salmon skin come out crispy?
Cristina Curp, FNTP says
Do, if you want crispy skin you need to flip it over and broil the skin
Rachel says
Flip it the whole time or just the last couple minutes?
Sher says
Our family’s favourite salmon recipe!
Sara says
FYI I just found out parchment paper CAN NOT go under the broiler.
Cristina says
you have to make sure it’s trimmed, if pieces are sticking up they will watch fire
Marnie says
So, yeah, I’m that girl who made all sorts of changes, because that’s just how it goes sometimes… first of all, I didn’t read carefully so o added the salt to the marinade. Oops. I juiced an orange, which was only about half the juice I needed, so I filled in the rest with apple cider vinegar bc it was the closest thing I had. And I used avocado oil. And after all that – it was still good!
Cristina says
I’m so glad! Gotta love a good, flexible recipe <3
Mary Gillespie says
Do you have a problem with the marinade smoking and splattering in the oven since you’ve poured it all over the fish
Cristina says
No, it bakes on to the fish creating a type of glaze on it
Mary Gillespie says
Can you use parchment paper on thIs high temp of the broiler? Won’t it burn?
Cristina says
It might burn, you could use aluminum too. It’s just to save your sheet pan from the marinade burning on to it.
Mary Gillespie says
Won’t the parchment paper burn with this high heat using the broiler?
Cristina says
It gets a little toasty! But it’s never caught fire for me.
TheaMaria23 says
This is so simple and delicious! My picky kinder even loved it. Thank you for yet another amazing recipe!
Cristina says
Yeahh you’re very welcome
Katie says
I’m not super experienced cook, sorry if this is a stupid question – should I pre-heat the oven first to 550 F and then turn on the broiler and put salmon under it? Thank you!
Cristina says
Hey Katie, no, just turn on the broiler and pop the salmon under. Broiling is a lot like grilling, its more about direct heat on the food vs baking where the entire oven heats up
Melissa Osigian says
Is the olive oil supposed to be added to orange juice and coconut aminos before sitting for 20 minutes?
Cristina says
Yes, as part of the marinade
Sara Schneider says
Changes: Did not add salt because the human diet doesn’t need it.
Thoughts: Possibly the best salmon recipe I’ve ever had. We used fresh (always recommended). I’ve never had salmon cooked at such a high temperature before. I’m normally that person that says unthickened sauces and marinades just don’t permiate the meat/seafood enough to give it flavor. And while I still think it could be thickened, it’s great as is.
Future Tweaks: Marinade thickened. Could maybe use a little ginger?
Variations: I bet this would be great on white fish for fish tacos, shrimp, or even raw tuna or salmon for poke bowls (might need a higher ratio of aminos to orange juice).
Cristina says
Thanks for your comment Sara!
Mandi says
Yes! Oh my goodness, this is delicious! Everytime I cooked fish in the past it never tasted good. Not sure if I was doing wrong or it was just poor quality. I got some salmon in my Butcher Box so I figured I better try again! This turned out soooooo good. I didn’t have orange, so I used lemon instead. The coconut aminos gave it a sweet flavor. Oh yum!
Cristina says
Yeay Mandi! So glad you loved it! It’s definitely my favorite way to make salmon.