Q&A for How to Broil Salmon

For a delicious broiled salmon recipe, create a miso glaze by mixing miso paste with white balsamic vinegar and a hint of brown sugar. To prevent the broiler from burning the glaze, sear the salmon first and then apply a generous layer of the miso paste on a hot plate or oven-safe tray. As it melts, the glaze will coat the salmon, and once the sugars normalize, it forms a flavorful crust. Alternatively, opt for a simpler approach with garlic butter or herb butter, spreading it over the salmon before broiling. The melted butter not only enhances flavor but also contributes to cooking the salmon perfectly.

Usually your oven will have a broil button, so putting it on temperature setting is normally not needed. However, if you don't have a broil setting, it's usually at a 500 degree F (260 degree C) temperature.

You can pan fry it for a few minutes on both sides at higher heat, just don't move or touch the fish until it has crisped on one side.

Generally the skin of a salmon is harder to remove when the fish is fresher.

Not usually unless there is a reason to directly char the flesh, which isn't generally done. Broiling the flesh side is okay but be careful to avoid overcooking.