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 This Recipe Is So Easy To Love
Kitchen Tricks
- Keep an eye on the fish while broiling to prevent overcooking; it cooks fast under high heat.
- Let the salmon rest for a few minutes after broiling to allow the juices to redistribute.
Directions
Position your oven rack about 6 inches from the broiler and preheat it. Line a baking pan with aluminum foil for easy cleanup. Pour some oil into a medium bowl. Rinse your salmon fillets and pat them dry with paper towels. Dip the fillets into the oil, making sure both sides get coated, then place them skin-side down on the foil-lined pan. Squeeze the juice from half a lemon over the salmon. Sprinkle the herbs—parsley, oregano, basil—and minced garlic evenly over both sides of the fish, then season with half of the kosher salt. Pop the pan under the broiler and cook until the edges turn golden and the center is just a light pink, which should take about 10 to 15 minutes. When it’s done, take the salmon out, plate it right away, and squeeze the remaining lemon juice on top. Finish with the rest of the salt and serve with lemon slices on the side.
