Broiled Salmon with Lime & Cilantro

Six ingredients, a quick marinade, and about seven minutes under the broiler. That’s all it takes to get salmon steaks on the table with a bright, herby crust that tastes like way more effort than it actually is.

The cilantro and lime marinade does most of the work here. Ten minutes of soaking is enough to get the flavor into the fish without breaking down the texture. Reserve a couple tablespoons of the marinade before it touches raw fish so you can brush it on during broiling for a fresh, concentrated hit of flavor.

Watch the steaks closely under the broiler. At ¾ inch thick, they cook fast. You want the outside to pick up some color while the center stays just barely opaque.

Pro Tips

• Pat the salmon dry before marinating. Surface moisture prevents the marinade from clinging and stops you from getting good color under the broiler.
• Don’t marinate longer than 15 minutes. The acid in lime juice will start to “cook” the fish like a ceviche, turning the texture mushy.
• Let the steaks rest for a minute after broiling. They’ll finish cooking gently from carryover heat.

Variations

• Swap cilantro for fresh dill or flat-leaf parsley if cilantro isn’t your thing.
• Add a teaspoon of ground cumin to the marinade for a smoky, earthy layer.
• Use this same marinade on shrimp or white fish fillets like cod or halibut.