Salmon is one of the most popular fish for cooking and eating. Rich fatty and flavorful, salmon works great with a variety of cooking methods and pairs well with many ingredients. When cooking salmon at home, two of the most common techniques are broiling and baking. But which cooking method results in better tasting salmon?
In this comprehensive article, we’ll examine the differences between broiling and baking salmon and provide tips to ensure delicious salmon every time. Read on to learn whether it’s better to broil or bake your next salmon fillet or steak.
Broiling Salmon
Broiling involves cooking the salmon directly under very high dry heat. To broil salmon you place it in a broiler pan or rimmed sheet pan, skin-side down if the fillet has skin. The pan then goes right under the broiler in your oven.
Broilers are the high-heat top elements in an oven. Different ovens have broilers in different locations, so check your manufacturer’s instructions. Gas ovens often have the broiler in a separate drawer below the main oven. Electric ovens typically have an upper element that serves as the broiler.
Broiling cooks the salmon very fast and hot, using temperatures from 500-550°F. Thinner salmon fillets take only 5-8 minutes under the broiler. Thicker steaks take 8-12 minutes. You want the topside to develop a nice crust while the interior cooks through.
Benefits of Broiling Salmon
There are several advantages to broiling salmon fillets or steaks:
- Fast cooking time means the fish doesn’t dry out
- Intense heat results in a delicious browned, crispy crust
- Simple ingredients needed – just salmon, salt, pepper, and oil or butter
- Easy hands-off method with no flipping or attention needed
- No added fat necessary since the salmon contains natural oils
Tips for Broiling Salmon
Follow these tips to broil salmon like a pro:
- Pat salmon dry before broiling to maximize browning
- Brush lightly with oil or melted butter before cooking
- Season with just salt and pepper to keep things simple
- Use a broiler pan for easy transfer and drainage of fat
- Place salmon skin-side down to protect the fish as it cooks
- Position salmon 2-3 inches from broiler for best heat exposure
- Cook 5-8 minutes for thinner fillets, 8-12 for thicker cuts
- Check frequently and remove when opaque and flakes easily with a fork
- Let rest 3-5 minutes before serving
Baking Salmon
Baking salmon involves cooking it surrounded by hot, dry air in an oven. To bake salmon, you place the fish on a parchment lined pan or baking dish. Baking temperatures usually range from 400-450°F. Thinner pieces take 10-15 minutes, thicker cuts 15-20 minutes.
The salmon cooks from all sides since the heat circulates all around. Baking gives you precise temperature control for gently cooking the fish. Salmon releases fat and moisture during baking, so the parchment prevents sticking.
Benefits of Baking Salmon
Here are some of the best parts about baking salmon:
- Gentle, even cooking perfect for delicate fish
- No need to monitor salmon closely during baking
- Added flavors easily incorporated with rubs, marinades, and sauces
- Hands-off cooking leaves stovetop and oven door accessible
- Easy cleanup with parchment paper lining the pan
- Thick and uniform cooking with no risk of underdone centers
Tips for Baking Salmon
Use these helpful tips for baking flawless salmon fillets and steaks:
- Pat salmon dry before baking for best texture and browning
- Line pan with parchment paper for easy transfer and no sticking
- Brush lightly with oil or melted butter to prevent drying out
- Season simply or use marinades, glazes, and rubs for flavor
- Bake in the center of the oven for even circulation
- Allow at least 10 minutes for thinner cuts, 15 for thicker
- Check for doneness and bake longer if still undercooked
- Let rest 5 minutes after baking before serving
Broiled vs. Baked Salmon: Comparison
Now that we’ve covered the basics of broiling and baking salmon, let’s directly compare the two cooking methods.
Cooking time – Broiling cooks salmon significantly faster than baking since the high heat quickly sears the exterior and penetrates the fish.
Crust – Broiled salmon develops a delicious caramelized crust while baked salmon has a softer exterior.
Moisture retention – Brief broiling leaves salmon moist while longer baking can dry out the fish if not careful.
Flavor enhancement – Baked salmon accepts marinades better for infusing flavor throughout while broiled salmon showcases the fish’s natural taste.
Difficulty – Broiling takes more attention to prevent burning while baking just requires tossing the fish in the oven.
Fat splatter – Broilers can cause grease to splatter while baking contains the drippings in the pan.
Nutrient retention – Broiling is thought to preserve more nutrients due to the quick cooking time.
Equipment needed – Broiling just needs a sheet pan while baking also requires parchment paper.
Broiled and Baked Salmon Recipes
To highlight the differences between cooking methods, here are a couple easy recipes for broiled and baked salmon.
Easy Broiled Salmon
Ingredients
- 2 salmon fillets or steaks, about 6 oz each
- 1 tablespoon olive oil or melted butter
- Salt and pepper to taste
- Lemon wedges for serving
Instructions
- Pat salmon dry with paper towels and brush lightly with oil or butter.
- Season with salt and pepper.
- Place salmon on a broiler pan skin-side down, if using skin-on fillets.
- Broil for 5-8 minutes if thin or 8-12 minutes if thick, until opaque and flaky.
- Remove from oven, tent with foil, and rest for 3-5 minutes.
- Serve salmon hot with lemon wedges.
Baked Salmon with Herbs
Ingredients
- 2 salmon fillets or steaks, about 6 oz each
- 2 teaspoons olive oil
- 2 tablespoons fresh herbs like dill, thyme, or parsley, chopped
- Salt and pepper to taste
- Lemon slices for serving
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment.
- Pat salmon dry with paper towels. Place on prepared pan in a single layer.
- Brush tops with olive oil and season with salt and pepper.
- Sprinkle fresh chopped herbs evenly over the salmon.
- Bake for 10-15 minutes until opaque and flakes easily.
- Remove pan from oven, tent foil, and rest for 5 minutes.
- Serve hot salmon with lemon slices.
So should you broil or bake your next salmon meal? With all factors considered, both cooking methods have their merits. Broiling is best when you want speed, a crusty exterior, and simple preparation. Baking works well for a hands-off approach with longer cooking times and opportunities to add flavor.
For the juiciest, most foolproof salmon, opt for broiling. But don’t shy away from baking either, just be sure to watch closely and not overcook. With a high-quality salmon fillet or steak and either dry heat cooking method, you’re sure to enjoy a delicious dinner!
Ingredients for Broiled Salmon:
One of the best parts of any great recipe is you shouldn’t need a tremendous amount of ingredients to cover for quality. All we need is a few fresh ingredients!
Salmon: The star of the show! We need fresh salmon filets to make this incredible recipe. My personal favorite salmon for taste and texture is Atlantic Salmon, followed closely by wild-caught salmon, specifically King Salmon.
As an overall preference, I go with King Salmon because it has the highest ratio of omega-3 fatty acids of any other type of salmon. It still has amazing flavor and texture, but Atlantic salmon takes the cake for high fat content (and therefore deliciousness).
Coho salmon and sockeye salmon are also great options, though the filets tend to be thinner than Atlantic or King, so be sure to adjust the bake time accordingly.
I prefer skin-on salmon because I love the texture of crispy salmon skin, but you can also use salmon that has had the skin removed. Salmon steaks are also great in this easy salmon recipe.
For the freshest taste and best texture, I always try to go with fresh salmon filets from the seafood counter at the grocery store for the best results. If you only have access to frozen salmon, it will absolutely work too. Just be sure to thaw it completely before proceeding with the recipe.
Avocado Oil (or Olive Oil): Used to coat the flesh of the salmon to protect it during the baking process, I like using avocado oil because it has a high smoke point and neutral flavor, ideal for roasting at a high temperature. Extra virgin olive oil will work too. Avocado oil is ideal for cooking in high heat which is why I like to use it in recipes like this.
Garlic Powder: A little sprinkle of garlic powder goes a long way in giving the salmon a more powerful punch of flavor for richness and boldness. You can use onion powder in tandem with garlic powder if you have it on hand.
Paprika: Ground sweet paprika gives a touch of smokiness to the fish without it being overly obvious. It enhances the savory flavor of the dish and also
Sea Salt: Salt is the real deal maker here! At a minimum, all you need for perfect salmon is salmon and salt. Salt brings out the flavor of the fat so that you’re left with a melt-in-your-mouth experience. I like using Real Salt, but your favorite brand of sea salt will work just fine.
If you have a tried and true dry rub or seasoning blend that you use for salmon, feel free to put it to use here. Also feel free to use black pepper or lemon pepper seasoning.
You don’t need to use exact measurements when sprinkling the salmon with seasoning. In fact, the majority of the time, I just free-hand it and give the salmon filets a light shower of each seasoning and salt.
Now that we’re experts on the simple ingredients list, let’s make the best broiled salmon!
How Long To Bake Salmon in the Oven:
Salmon is considered fully cooked when it reaches an internal temperature of 145 degrees F. Many argue it has the best texture around 125 degrees F, and is often fully safe to eat at that temperature.
Because different types of salmon vary so greatly in terms of fat content and thickness, the exact cooking time varies widely.
For instance, standard farm-raised Atlantic Salmon filets and King Salmon will take about 8 to 10 minutes of bake time at 420 degrees, and then 4 to 6 minutes under the high broiler. Very thick filets (or large filets) may require even longer.
Thinner, leaner salmon filets like sockeye salmon or coho salmon will take about 8 minutes of baking at 420 and 3 to 4 minutes of broiling.
I’ve found 400 degrees Fahrenheit to 420 degrees Fahrenheit to be the best temperature range for baking as the first step to lock in the moisture of the fish.
Is it better to broil or bake salmon?
FAQ
Is broiling or baking salmon better?
This is what keeps food writers like me employed—someone has to get the word out that broiling your salmon is usually a much better approach. The reason is simple: the intensity of the broiler’s heat. With salmon, we generally want to sear the exterior while leaving the interior tender and juicy.
What is the best cooking method for salmon?
The “best” cooking method for salmon is subjective and depends on personal preferences, but baking and pan-searing are popular and highly recommended methods.
Is it better to bake or broil fish?
Is it better to boil or bake salmon?
Compared to other techniques, oven baking provides an even char, with the oven’s dry heat resulting in a tender and moist texture. Not to mention, the effort required to oven-bake salmon is minimal, making it a convenient cooking method. It’s also easy to clean, as you’ll have no pans to scrub and soak.