I’m sure you know that my body is made up of 90% salmon. So, this Easy Broiled Salmon shouldn’t come as any surprise to ya. I always get questions about how I roast salmon for meal prepping. And, a lot of you want to know how to reheat salmon without drying it out. So, without further ado, here are a few of my tips to help you with all your salmon woes.
Now before we get started, let me just say, salmon is never going to be as good as it was the day you made it. That’s just the facts of life peeps. I am going to share my tips on reheating, and keeping it moist, but it’s almost impossible to keep the salmon as fresh as it was the day you prepared it. I always recommend repurposing some of your leftover salmon. Options such as flaking the salmon and making salmon cakes are an easy and delicious way to revive your salmon.
TIPS FOR REHEATING SALMON
- DO NOT USE A MICROWAVE TO REHEAT. Using a microwave to heat your leftover salmon will only dry them out very fast. The microwave uses high heat to quickly heat the salmon which only dries it out. Not to mention, the smell is no Bueno.
- REHEAT SALMON IN THE OVEN AT A LOW TEMPERATURE. When you reheat the salmon at a lower temperature, it won’t dry out. Reheat it at 280˚F for about 10-15 minutes (temperature of the salmon should be between 122˚ F to 130˚ F). And don’t forget to add moisture back to the fish by drizzling on a little water and a fat like avocado oil, olive oil or ghee. You can even use a small toaster oven if you have one (I know not everybody wants to turn their large oven on every day).
- COVER THE FISH! I learned this from The Kitchn, and it’s a tip I’ve been using consistently. Loosely cover the salmon with foil paper before reheating in the oven. Tenting the fish with foil will help ensure the fish does not dry out. This is definitely a game changer.
EASY BROILED SALMON
WHOLE30 II PALEO II LOW-CARB
The beauty of cooking salmon under the broiler is undeniable. You would think cooking salmon under the broiler would dry it out immensely. Instead, the broiler creates enough heat to sear the salmon and give it a beautiful charr on the outside while leaving the inside perfectly cooked.
We decided to use a mixture of Old bay seasoning and pepper flakes to season the salmon. But, you can switch it up by using your favorite seasoning blend. Old Bay is such a universal seasoning, it works with just about everything. So it’s the perfect way to keep things simple and easy.
Try serving with our Delicious Chimichurri Sauce.
How to cook the perfect salmon under the broiler.
1.4 lbs. of wild-caught sockeye or coho salmon – cut into 4-ounce pieces (skin-on)
2 tbsp. grass-fed ghee
1 heaping tsp. Old Bay Seasoning
1/2 tsp. Korean pepper flakes
To begin, preheat oven to broil and select “HI”. Line a baking sheet with parchment paper, place a cooling rack on top and set aside.
Now, pat salmon dry and rub with ghee on the flesh side of the salmon. Season with a mixture of the Old Bay seasoning and Korean pepper flakes. Then transfer the salmon fillets to the prepared baking sheet.
Transfer the salmon to the oven and broil for 7-10 minutes (depending on your oven). Remove from the oven, let it rest for about 3 minutes, and serve with roasted veggies and fresh lemon juice.
Broiled salmon also pairs well with a creamy yogurt sauce or pesto.
PIN NOW, MAKE IT LATER!