Broiled salmon with skin is perfect for any weeknight meal or quick lunch. Salmon fillets are marinated with soy sauce, honey, and garlic then broiled until tender, flaky, and slightly caramelized on top! This quick and easy broiled fish can be on your table in under 30 minutes!

Outside of air-fried salmon, the fastest and easiest way to cook salmon is to broil it in the oven. Broiling allows the fish to cook quickly and it gives it a nice slightly crisp exterior while keeping the juices and meat inside tender and perfectly juicy.

This broiled salmon takes about 10 minutes to cook after the fish is marinated in a simple but flavorful sauce. The marinate becomes a sticky and savory glaze that caramelized on top of the fish making it extra delicious. This simple broiled salmon with skin recipe is unbelievably easy to make on any night of the week and it's always a family favorite.

How to broil salmon with skin

Start with making a marinade and grab a decent-sized mixing bowl. In it, pour the soy sauce, which will give a savory depth, and honey for a touch of sweetness. Add in the olive oil, which helps in browning the salmon, and the lemon juice for a bit of zing.

Lastly, pop in the minced garlic for that aromatic kick. Using a whisk or a fork, mix everything together until it forms a smooth, well-combined mixture.

Let's prep the salmon. First, give the salmon fillets a quick rinse under cold water to wash off any residues. Then, gently press them with paper towels on both sides. This makes sure they're dry and ready to soak up the marinade.

Lay these fillets in the bowl, making sure they're nicely coated with the marinade mixture. Let them rest and soak in the flavors for about 15 minutes. If you can, turn them once halfway so both sides get an equal marinade time.

While the salmon is marinating, prepare your baking dish. It can get messy, so using a sheet of foil or parchment paper on the dish will make your life easier later. It catches drips and prevents sticking. Arrange the marinated salmon fillets on this lined dish, with the skin side on the bottom.

Turn on the broiler setting. Every oven is a bit different, but usually, there's a top element that heats up. Adjust your oven's rack to a middle position, so it's about 4-6 inches from the broiler's heat.

Now, the cooking part. Slide the baking dish into the oven on the rack. Let the salmon broil for about 10-12 minutes. Keep an eye on them after the 8-minute mark. The transformation you're looking for is when the salmon's bright pink color becomes a muted, paler shade.

A clear sign of its readiness is when you poke it lightly with a fork, and the salmon just falls apart into soft flakes. The top should also get a nice golden-brown shade, a result of the honey caramelizing.

Once cooked, take out the dish carefully using oven mitts. Let it cool for a couple of minutes, and then you're all set to serve!

Recipe ingredients

Salmon fillets. 2 fresh or completely thawed salmon fillets with the skin on.

Soy sauce. Adds a rich umami flavor to the salmon marinate.

Honey. Naturally sweetens the fish and when the fish is broiled the honey caramelizes and becomes sticky and extra delicious.

Olive oil. Used in the marinate to add flavor and to crisp up the exterior of the fish.

Lemon juice. The acid in the lemon juice balances out the other savory and sweet flavors in the marinate.

Garlic. A must ingredient for any baked fish dish.

Seasonings. Salt and ground black pepper to taste. You shouldn't need to add too much salt because the soy sauce is already pretty salty.

Substitutions

Soy sauce. If you are gluten-free use liquid aminos, coconut aminos, or tamari.

Olive oil. The olive oil can be replaced with light olive oil, refined or regular coconut oil, or avocado oil.

Honey. Use maple syrup or brown sugar instead.

Frequently asked questions

Storage instructions

Place broiled salmon with skin leftovers in an airtight container. Pop it in the refrigerator and it should be good for up to three days.

Reheating. If you're using a microwave, place the salmon on a microwave-safe plate, cover it with a microwave-safe lid or another plate, and use 50% power to heat it in short intervals, checking frequently.

Air fryer can be used for reheating purposes also. Place fish in the air fryer basket and reheat at 350 degrees for 3-5 minutes.

Do not overheat the salmon when reheating, as this can make it dry. The goal is to warm it without cooking it further. If in doubt, it's better to err on the side of under-heating, as you can always add more time.

Expert tips and notes

• Work with salmon fillets that are at room temperature. Taking the fish out 15 - 20 minutes before cooking will help the fish cook more evenly. It will also help the fillets to soak up more of the flavors in the marinade than if they were cold or frozen.

• Make sure to preheat the broiler and adjust the oven racks ahead of time. This will ensure that the fish cooks more evenly.

• The fish skin is edible but it can be easily removed with a spatula after the fish is finished cooking if you like.

• If possible, opt for wild-caught salmon for a more robust flavor. Additionally, the thickness of the fillets can affect cooking time, so aim for fillets that are evenly thick.
• Salmon can go from perfectly cooked to overcooked very quickly. Keep an eye on it, especially if the fillets are on the thinner side. When done, it should flake easily with a fork but still be moist inside.
• If you like a crispier, more caramelized top, after the initial broiling, brush a little more honey or a sprinkle of brown sugar on the top and broil for an additional 1-2 minutes. Watch closely to prevent burning.

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Hope you will like this broiled salmon with skin recipe as much as we do. Rate the recipe if you made it and leave a comment below if you have any questions or suggestions.