Broiled Salmon (Flaky & Ready in 8 Minutes!)

This is the simplest, most reliable way to cook salmon — and it only takes 8 minutes under the broiler. Season it up with my homemade salmon seasoning, slide it under the broiler, and dinner is done in less than 20 minutes.

If you love my honey sriracha broiled salmon, think of this as the back-to-basics version. No glaze, no frills — just perfectly seasoned, flaky salmon every single time.

Broiled salmon fillets on a baking sheet garnished with lemon slices, broccolini, and a bowl of seasoning.

Why You’ll Love This Broiled Salmon

Ready in 18 minutes: 10 minutes of prep and just 8 minutes under the broiler.
3 ingredients: Salmon, avocado oil, and my homemade salmon seasoning — that’s it.
Perfectly flaky every time: The broiler gives you a beautifully caramelized top with a tender, flaky center.
Naturally gluten-free and dairy-free: A healthy dinner the whole family will love.
Year-round recipe: Serve it alongside roasted veggies in the winter or a fresh salad in the summer.

Ingredients You’ll Need

Salmon filets: You’ll need about 1.5 lbs. (4 filets). Look for filets that are similar in thickness so they cook evenly.
Avocado oil: Great for high-heat cooking like broiling. You can spray or rub it on.
Salmon seasoning: My homemade blend of smoky and sweet spices. Make it ahead and keep it in your pantry — you’ll use it all the time.

Raw salmon fillets on a plate surrounded by small bowls of seasoning, avocado oil, and herbs on a light countertop.

Rubbing seasoning onto raw salmon fillets on a parchment-lined baking sheet.

How to Broil Salmon

Broiling is one of the easiest cooking methods out there — here’s how to do it perfectly every time.

Step 1: Preheat and Prep

Set your oven to broil on high. Line a baking sheet with parchment paper for easy cleanup.

Step 2: Oil and Season

Place the salmon filets on the baking sheet and spray or rub each one with avocado oil. Sprinkle generously with salmon seasoning and massage it into the salmon on all sides.

Step 3: Broil

Slide the baking sheet under the broiler and cook for 8 minutes. The salmon is done when it reaches an internal temperature of 125-130ºF and flakes easily with a fork.

Tips for the Best Broiled Salmon

Watch the thickness: Thicker filets may need 1-2 extra minutes. Thinner filets might be done a minute early. An instant-read thermometer is your best friend here.
Don’t skip the oil: It helps the seasoning stick and promotes that gorgeous caramelized top.
Use parchment paper: Salmon sticks to everything. Parchment makes cleanup a breeze.
Keep an eye on it: Broilers run hot, and every oven is a little different. Start checking at the 6-minute mark.

What to Serve with Broiled Salmon

This salmon is incredibly versatile — here are some of my favorite pairings:

Roasted vegetables: Broccoli, asparagus, or Brussels sprouts
Steamed rice: White, brown, or cilantro lime
Fresh salad: A simple green salad with lemon vinaigrette
Roasted potatoes: Crispy baby potatoes or sweet potato wedges

Store leftover broiled salmon in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 275ºF for 5-10 minutes to keep it from drying out. Leftover salmon is also delicious served cold on top of salads.

More Salmon Recipes

Can’t get enough salmon? Try some of my other favorites:

Flaky broiled salmon fillet on a white plate with broccolini and lemon, showing the tender interior.

Baking Sheet
Parchment Paper
Instant-read thermometer

Preheat the oven to broil on high and line a baking sheet with parchment paper.
Place the salmon filets on the prepared baking sheet and spray or rub each filet with avocado oil.
Season the salmon generously with salmon seasoning, massaging the rub into the salmon on all sides.
Transfer the baking sheet to the oven and broil for 8 minutes or until the salmon reaches an internal temperature of 125-130ºF and is flaky.
Remove from the oven and serve immediately on its own or alongside your favorite vegetables.

The cook time may vary depending on how thick your salmon filets are. Thicker filets may need 1-2 extra minutes under the broiler.
For best results, use an instant-read thermometer to check doneness — 125ºF for medium-rare, 130ºF for medium.
This recipe pairs beautifully with roasted vegetables, a simple salad, or steamed rice.

Calories: 244 kcal, Carbohydrates: 1 g, Protein: 34 g, Fat: 11 g, Fiber: 0.1 g, Sugar: 0.03 g