Broiled Salmon With Chile, Orange and Mint

Updated Sept. 14, 2021

Total Time: 15 minutes | Servings: 4

A vibrant, herbaceous dish balancing spicy heat, bright citrus, and fresh mint. The broiled salmon achieves a crisp, golden skin while retaining a tender, medium-rare center, enhanced by a fragrant butter-chile-orange base.

Ingredients

• 4 tablespoons unsalted butter (room temperature or cold, for controlled melting)

• ½ teaspoon red-pepper flakes (adjust to taste for heat)

• 1½ teaspoons orange zest (from 1 large navel or blood orange; freshly grated)

• 3 tablespoons fresh mint (finely chopped, plus extra for garnish)

• Kosher salt and freshly ground black pepper (generous)

• 4 salmon fillets (5–6 ounces each, skin-on; pin bones removed)

• Flaky sea salt (e.g., Maldon) for serving (optional)

Preparation

Step 1: Prep the Broiler

Preheat the broiler to high (500–550°F/260–290°C). Position the oven rack 6 inches below the broiler element to ensure direct, intense heat. This distance creates a crispy exterior while keeping the interior moist.

Step 2: Prepare the Flavor Base

In a small saucepan, melt the butter over medium-low heat until just smooth (avoid browning). Add red-pepper flakes and cook for 1 minute to release heat without burning. Remove from heat, then stir in orange zest and 2 tablespoons mint. Let cool slightly (but not solidify) to preserve freshness.

Step 3: Season and Assemble Salmon

• Pat each salmon fillet dry with paper towels to remove surface moisture (critical for crisp skin and even seasoning).

• Season both sides generously with Kosher salt and black pepper.

• Line a rimmed baking sheet with heavy-duty foil and lightly grease it with a tiny bit of butter or oil to prevent sticking. Place fillets skin-side down on the foil, leaving space between them.

• Spoon the butter-chile-orange-mint mixture evenly over the top of each fillet, ensuring full coverage of the flesh.

Step 4: Broil to Perfection

• Slide the baking sheet onto the lower oven rack (6 inches below the broiler).

• Broil for 4–5 minutes for medium-rare doneness: the skin will turn opaque and crisp, and the flesh will flake easily with a fork. For more well-done, extend by 1–2 minutes.

• Pro Tip: If the tops brown too quickly, move the rack up 1 inch or reduce broiler time by 30 seconds.

Step 5: Finish and Serve

• Remove from oven and let rest for 1 minute.

• Scatter the remaining 1 tablespoon mint over the fillets.

• Sprinkle with flaky sea salt (optional) and serve immediately with lemon wedges or extra orange zest for brightness.

Chef’s Tips & User Insights

• Herb Substitution: For mint-averse cooks, replace with basil (3 tbsp chopped), dill (2 tbsp), or parsley (2 tbsp).

• Crispy Skin Hack: If broiling dries the salmon, try the French "unilateral" method: cook skin-side down in a hot nonstick skillet (450°F/230°C) for 5–6 minutes. The skin’s natural oils keep the fish moist—no flipping needed!

• Citrus Variation: Swap orange zest for lemon zest (1½ tsp) and add a squeeze of lemon juice post-broiling for tang.

• Toaster Oven Adjustment: In a toaster oven, use the bottom rack at 450°F/230°C for 6–7 minutes. Grease foil or use parchment paper to prevent skin sticking.

• Mint Management: To avoid charring, add remaining mint in the final 1–2 minutes of broiling.

• Extra Flavor: Drizzle with soy sauce or tamari post-broiling for umami depth, or add lime juice for brightness.

This recipe balances bold heat, citrus brightness, and herbaceous freshness—ideal for a quick weeknight meal or elegant dinner party dish.