Herb Crusted Broiled Salmon (BEST texture!)
Herb crusted broiled salmon is browned and slightly crispy on the outside, but so tender on the inside! Cooking your salmon at a high heat ensures that it loses minimal moisture while cooking through.
- 4 5-6 oz salmon fillets 1 ½ inches thick; see note 1
- 1 tablespoon extra virgin olive oil or avocado oil
- 1 lemon sliced
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
Adjust top rack- Position the top rack 4-6 inches from the top element of the oven.
Spice rub- In a small bowl, stir together the salt, pepper, garlic powder, onion powder, basil and oregano.
Prepare salmon- Brush a sturdy baking sheet with oil, then arrange the salmon, 1-2 inches apart. Brush salmon with olive oil, then sprinkle with seasoning blend. Use a spoon or your fingers to press the spice rub into the salmon firmly.
Broil- Pre-heat the broiler for 5 minutes, then place the pan into the oven. Broil for 9-12 minutes, until fish flakes easily with a fork, or until it reaches 125- 140 °F (See note 2).
1- this method works best with the thicker center cuts of the salmon; thin tail portions are prone to overcooking and are best cooking in a frying pan; you may use skin on or skin-off salmon.
2- Just like cooking steak, you can cook your salmon to different doneness:
Cool salmon completely before storing in an air tight container in the fridge. Store for up to 4 days.
Heat in a covered baking dish at 350°F for 10-15 minutes, until warmed through.
Do not place glass under the broiler as it risks shattering. I recommend a quality sheet pan.
- 110-125°F- medium- rare
- 125-140°F- medium- well * I recommend cooking to 125°F
- 140+ – well done
Serving: 1fillet | Calories: 262kcal | Carbohydrates: 1g | Protein: 22g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 259mg | Potassium: 16mg | Fiber: 0g | Sugar: 1g