Quick Broiled Salmon with Lemon-Oregano Dressing
A super-fast broiled salmon recipe that's ready in just 15 minutes, topped with a bright lemon and oregano dressing.
- Prep10 min
- Cook5 min
- Total15 min
- DifficultyEasy
- Servings4
This broiled salmon is all about speed and flavor. A simple rub of lemon zest and pepper is pressed into the fillets, then they go under the broiler for just a few minutes until the top is lightly crisp and the inside stays tender and juicy.
While the salmon cooks, you whisk together a quick Greek-style dressing with lemon juice, garlic, oregano, and olive oil. Drizzle it over the hot fillets right before serving – the dressing adds a bright, garlicky finish that makes this simple dish feel special.
Ingredients
Servings
Converted amounts are rounded.
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Method
- Adjust an oven rack about 6 inches (15 cm) below the upper heating element and preheat the broiler to high. Line a heavy broiler-safe baking sheet with aluminum foil.
- In a small bowl, combine the lemon zest, 1 teaspoon salt, and ½ teaspoon pepper. Rub the mixture with your fingers to release the oils from the zest.
- Place the salmon fillets skin side down on the prepared baking sheet, spacing them about 2 inches apart. Sprinkle the lemon-zest mixture evenly over the fillets and gently press it into the flesh.
- Broil the salmon for 5 to 6 minutes, checking after 5 minutes, until the top is lightly crisp and the flesh is opaque and flakes easily. An instant-read thermometer inserted into the thickest part should read 145°F. Continue cooking if needed.
- Meanwhile, prepare the dressing: In a bowl, whisk together the lemon juice, oregano, minced garlic, ¾ teaspoon salt, and ¾ teaspoon pepper. While whisking constantly, slowly drizzle in the olive oil until emulsified. Keep an eye on the salmon.
- Remove the salmon from the oven. Slide a thin spatula between the flesh and skin, leaving the skin stuck to the foil. Transfer the fillets to a serving platter. Drizzle about half the dressing over the center of each fillet. Reserve the remaining dressing for another use, such as a salad.
💡 Tips
- If you don't have kosher salt, use the same amount of fine sea salt.
- Use a fish spatula to slide under the fillets without breaking them.
- The leftover dressing is great on salads or roasted vegetables.
Inspired by a recipe from The Mediterranean Dish