The Best Baked Salmon Is Broiled Salmon

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The Best Baked Salmon Is Broiled Salmon
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The broiler is the key to getting this dill- and mayo-glazed salmon just right.

Baked salmon recipes are all the rage. At least, that's what the internet tells me. According to, searches for"baked salmon" drastically outrank ones for"broiled" recipes, and always have. 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.

I have nothing against choosing an easier path, but we might as well choose the best easy path if we're going that way. Baking isn't it. No matter how hot you set your oven, the heat is unlikely to be sufficient for any kind of browning on the fish's surface before it overcooks in the center. You'll either end up with a piece of nicely cooked salmon that looks like it was steamed, or a browned one that's been roasted to death.

All you have to do is slide the fish on the top oven rack directly under the broiler and cook it until the surface is browned and the center reaches a perfect 115 to 125°F, around medium to medium-rare. If the fish browns too quickly and isn't quite done enough in the center, just switch the broiler off and finish the fish in the hot oven, which shouldn't take more than a minute or two longer.

The basic technique works the same no matter the recipe. You could season a piece of salmon with salt and pepper, rub it lightly with oil and stick it under the broiler just like that. You could try something likefrom his toaster-oven recipe, adapting it to the broiler for a larger number of servings. Or you can coat the fish in a thin layer of a flavored mayo like I do here—in my case, the mayo is mixed with harissa chili paste, lime zest, and fresh lime juice.

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