Ingredients
- 2 (5 ounce) skin-on salmon fillets
- 1 lemon, halved, divided
- ¼ cup chopped fresh basil
- 4 cloves garlic, or more to taste, minced
- 1 tablespoon kosher salt, divided
- 6 lemon slices
Why You'll Keep Making This
Pro Kitchen Tips
- Use a meat thermometer to check for doneness; salmon is perfect at 145°F (63°C).
- Let the fish rest a few minutes after broiling to allow juices to redistribute.
Step 1
Move your oven rack so it’s about 6 inches from the broiler, then go ahead and preheat the broiler. Line a baking pan with foil for easy cleanup.
Step 2
In a medium bowl, pour in some oil. Rinse the salmon fillets and pat them dry with paper towels. Dip each fillet into the oil, making sure both sides get coated, then lay them skin-side down on the foil-lined pan.
Step 3
Take one half of a lemon and squeeze as much juice as you can over the fillets. Next, sprinkle the salmon with parsley, oregano, basil, and minced garlic, coating both sides well. Add half of the kosher salt on top.
Step 4
Pop the pan under the broiler and let the salmon cook until the edges turn golden and the center is just a light pink—this usually takes about 10 to 15 minutes.
Step 5
Once it’s done, pull the salmon out, plate it right away, and squeeze the remaining lemon half over the top. Finish with the rest of the kosher salt and serve with lemon slices on the side. Enjoy!
