Broiled Salmon Fillet with Crispy Skin

Preparation info

  • Makes


    Main-Course Servings
    • Difficulty


Appears in

Simply Salmon

Simply Salmon

By James Peterson

Published 2001

  • About

The idea behind this dish is to get the salmon skin crisp at nearly the same time the salmon cooks through. This means keeping a close eye on the salmon and moving it closer or farther from the flame. Too close to the flame, the skin will burn; too tar and the skin will never brown and turn crisp.


  • four 6- to 8-ounce center cut salmon fillets with the skin on, about 1-inch thick
  • ½ recipe brine<


Soak the salmon in the brine in the refrigerator for 2 hours. Pat dry.

Preheat the broiler. If your broiler isn’t part of the oven, also preheat the oven to 400°F. Cover a sheet pan—one you can fit under the broiler—with a sheet of aluminum foil, shiny side up. Calculate where