When I want to make something healthy and fast, this Quick Broiled Salmon is just about as good as it gets. So flavorful and easy, easy, easy.
Ahead of our recent move, I did very little cooking or baking over the summer and I missed it like I miss an old friend. So many people feel like cooking is a chore, an ends to a means, but to me cooking is a pleasure. Of course the weeknight-cooking-to-sustain-5-people routine can grow weary, but when I am in the kitchen, I feel happy and peaceful. It is a place for me to turn on some music, chop, stir, and mix to my hearts content. I get the best ideas when I in the kitchen, and I am so ready for this next phase of our lives.
My husband and I have a moving philosophy that is not so fun, but when we are finished I am so glad that we did it. We just get it done. And once it was done, I was thrilled to make dinner and sit around the table with my family in our new home. I wanted to make something healthy and fast, and this quick salmon is just about as good as it gets. So flavorful and easy, easy, easy. I made a quick salad and dinner was served.
Ingredients //
- 2 – 4 pieces Coho Salmon
- 2 tbsp soy sauce
- 1 tbsp olive oil
- 2 tbsp brown sugar
- 2 cloves garlic, minced
- 2 tsp freshly grated ginger
- freshly ground pepper
- 2 scallions
How To // The Steps
Step 1: Mix together soy sauce, olive oil, brown sugar, garlic, ginger, and black pepper.
Step 2: Put the salmon in a baking dish (make sure that it is safe for the broiler) and pour the marinade over. Let sit for 20 to 30 minutes.
Step 3: Preheat the broiler, and cook the salmon for 6 to 8 minutes. If you like yours more on the medium side, check it at about 4 minutes.
Step 4: Chop some scallions and scatter over top of salmon.
What To Serve With Broiled Salmon //
I served mine with a simple salad with my honey dill dressing. But you can pair this salmon with any number of sides:
- Roasted vegetables, like my Roasted Carrots with Chardonnay or Grilled Pepper Salad
- Potatoes, whether they be Twice-Baked Potatoes (With Horseradish and Chive) or Microwaved Sweet Potato (5 Mins Only!)
- Rice or quinoa both make good options. Try my Baked Rice or the quinoa from Pork Tenderloin and Mexican Quinoa
FAQs //
Yes, you can. I just went with salmon because it looked really good in the store that day.
I don’t. Maybe it’s because I’m lazy. As long as the baking dish is safe for the broiler then why bother!
You can do the flake test. Stick a fork into the thickest part of the fish and twist slightly. If it flakes easily and is opaque inside, it’s done. If you want a more exact method, insert a meat thermometer into the thickest part. It should attain an internal temperature of 145°F to be safe to eat.
How To Store Broiled Salmon //
First, let the salmon cool, then place it in an airtight container. You can put it in the fridge if you plan on eating it within 3 days. If you want to save it for much later, put it in the freezer. There it will keep for up to 3 months. When you want to eat it, either let it thaw overnight in the fridge, or reheat it in the microwave, oven, or on the stove.
Other Seafood Recipes You Might Like To Try:
- Crab Cakes and Cocktail Sauce
- Shrimp Boats
- Lazy Lobster Casserole with Buttery Ritz Topping
- Parmesan and Wasa-Crusted Tilapia
Quick Broiled Ginger Salmon
Ingredients
- 2 – 4 pieces Coho Salmon
- 2 Tablespoons soy sauce
- 1 Tablespoon olive oil
- 2 Tablespoons brown sugar
- 2 cloves garlic minced
- 2 teaspoons freshly grated ginger
- freshly ground pepper
- 2 scallions
Instructions
- Mix together soy sauce, olive oil, brown sugar, garlic, ginger, and black pepper. Put the salmon in a baking dish (make sure that it is safe for the broiler) and pour the marinade over. Let sit for 20 to 30 minutes.
- Preheat the broiler, and cook the salmon for 6 to 8 minutes. If you like yours more on the medium side, check it at about 4 minutes.
- Chop some scallions and scatter over top of salmon.
