Healthy and delicious, this broiled salmon with blistered garlic tomatoes is surprisingly fuss-free and simple!
Broiled Salmon with Blistered Garlic Tomatoes, Succulent and Simple
Meaty, rich, and wonderfully versatile, salmon has always been a favorite fish to cook with, especially during my personal chef days when healthy recipes were always a top priority.
Salmon is loaded with omega-3 fatty acids, protein, vitamin B, and potassium, which is why it’s considered one the most heart and brain-healthy proteins one can enjoy.
And because it wonderfully (and quickly) takes on the flavors of a marinade or dry rub like nobodies business, it’s also a pleasure to cook with as well!
But probably my absolute favorite way to prepare salmon is to broil it, because this method is extremely fuss-free and easy—my favorite way to cook!
Tasty broiled salmon truly requires only a generous sprinkle of seasoning and about 10-12 minutes in the oven.
And if you really want to take the flavors up a notch, pair it with some pan-blistered tomatoes sauteed with garlic and sprinkled with basil, and you’ve got a succulent restaurant-quality broiled salmon recipe fit for either a special occasion or a quick week-night fix!
How to Broil Salmon, a Few Basic Steps
I personally prefer to purchase skinless salmon fillets when I’m looking to broil, but you could certainly use a large fillet, or even slice that up into portions as needed, once broiled.
- I begin by drizzling a little olive oil over top, sadding some salt and pepper, some dried herbs (I love Italian seasoning for this recipe), a pinch or two of paprika, and perhaps even a hint of cayenne for spice; and if I have the time and desire a deeper flavor, I allow the salmon to marinate for about 20-30 minutes, though this is not absolutely necessary.
- I turn my oven’s broiler on high, adjust my oven rack so that it sits in the center of the oven, and allow the oven to heat up for a few moments.
- I lay the seasoned salmon fillets on a prepared baking sheet, and place this into the oven for about 10-12 minutes, or until the salmon is cooked through yet still moist, juicy, and succulent. (If you like your salmon a bit more “rare” in the middle, as some folks do, you can broil it for about 9 minutes. Alternately, if you prefer it more well-done, broil for 13-14 minutes.)
- Place the broiled salmon onto your serving platter or directly onto plates, and enjoy just as it is, maybe with some lemon and your favorite sides, or with some blistered garlic tomatoes found in the recipe below!
Tips & Tidbits for Broiled Salmon:
- Skinless salmon fillets for ease: Choose skinless salmon fillets (about 6 ounces each) for convenience; or, have the seafood department prepare the salmon for you if only large pieces are available.
- Marinate for extra flavor: If you have an extra 20-30 minutes (you can even marinate overnight), allow the salmon to marinate in the seasoning to create a little extra flavor; however, this is not totally necessary.
- Put your broiler on “high”: If you have an option for your broiler settings, choose “high”, and adjust your rack to be in the middle of your oven, not too close to the broiler nor too far—you’ll create a nice crust with the higher setting.
- Good accompaniments: Feel free to serve your favorite sides with this delicious broiled salmon recipe. I love to go in a more “rustic” direction, so I really enjoy this recipe for asparagus and roasted potatoes (for which you can use either fingerling potatoes or yellow/red baby potatoes).
Feast your eyes on these, or just jump to the recipe:
by Ingrid Beer
Yield: Serves 4
Prep Time: 20 minutes
Cook time: 12 minutes
• 4 skinless salmon fillets (about 6 ounces each)
• Olive oil (about 5 tablespoons, divided use)
• Black pepper
• 2 teaspoons paprika
• 2 teaspoons Italian seasoning
• Pinch cayenne pepper
• 6 cloves garlic, very thinly sliced
• 1 1/2 cups cherry tomatoes, halved
• Pinch red pepper flakes (optional)
• Squeeze of lemon
• 1/4 cup basil leaves, torn or julienned to sprinkle over top
• Chopped parsley, to sprinkle (optional)
–Adjust your rack to the center position in your oven, turn your oven broiler on “high”, and line a baking sheet with foil.
–Place the salmon fillets on the baking sheet, and drizzle over about 2 tablespoons worth of the olive oil, a couple of pinches of salt and black pepper, the paprika and the Italian seasoning, and the pinch of cayenne, and rub the seasoning into the fillets.
–Place the baking sheet into the oven for about 12 minutes, or until the salmon is cooked through yet moist and juicy.
–While the salmon cooks, place a skillet over medium-high heat, and drizzle in the remaining 3 tablespoons of oil; add in the thinly sliced garlic and saute it in the hot oil for a couple of minutes, until it becomes aromatic and a golden-brown; remove the garlic from the oil carefully with a spoon, and place into a small ramekin to hold.
–Into the same skillet add in the halved cherry tomatoes, along with a couple of pinches salt, pepper, and some red pepper flakes (if using), and saute the tomatoes in the hot oil for a couple of minutes until they begin to soften and blister, and become juicy; turn off the heat and add back into the pan the garlic, stir to combine with the tomatoes, and give a little squeeze of lemon juice; spoon the mixture into a bowl and keep warm.
–When the salmon is cooked, place it onto a serving platter, and spoon over top the blistered garlic tomatoes, and sprinkle over the basil and parsley; serve with lemon if desired, as well as your choice of sides.
Cook’s Note: This post has been updated with even more love! And new photos!