Broiled Salmon

Step 1

Position the oven rack to the upper third of your oven; it should be about 6 inches from the broiling element at the top.

Step 2

Line a baking dish large enough to hold the salmon fillets in a single layer without touching with aluminum foil or broiler-safe parchment paper. Arrange the fillets evenly across the pan, skin-side down.

Step 3

Brush the fillets with oil, then use a small spoon to sprinkle evenly with the Salmon Seasoning.

Step 4

Broil the salmon fillets until the salmon flakes easily with a fork, it appears medium rare in the center, and the internal temperature on an instant read thermometer inserted at the thickest part reaches 135°F, about 7 to 9 minutes (check early at the 6-minute mark to gauge progress). If you prefer your salmon well-done, leave it in for another minute or so, until the internal temperature reaches 140°F. DO NOT overcook. If at any point the top of the salmon starts to look too dark for your liking, loosely tent it with foil.

Step 5

Let the salmon rest 5 minutes (the carryover cooking will bring it all the way to temperature). Serve warm