Broiled Salmon with Spring Peas

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If you're looking for an easy and delicious way to spice up dinner tonight, look no further than this Broiled Salmon with Spring Peas dish! Perfect for home cooks of all skill levels who are short on time but still want a fresh and flavorful meal, this recipe is sure to be a hit with the entire family. Using only simple ingredients that you can find at your local grocery store, our broiled salmon will have dinner ready in under 15 minutes - plus it's healthy too!

Whether you prefer sides like asparagus or potatoes alongside your entrée or diced tomatoes on top of your fish filet, we've got some tasty variations to make sure this dish remains exciting. So read ahead and get ready to bring some fresh springtime flavors into the kitchen for dinner tonight!

Broiled Salmon with Spring Peas from www.whatsgabycooking.com (@whatsgabycookin)

Broiled Salmon is truly one of the easiest and cleanest ways to cook a piece of fish. There's no oil splattering all over your counter. No fishy smell in your kitchen that lingers for days. It's the best!

All you need is a piece of fish, or a few different equal sized pieces of fish, a baking sheet, some seasoning and a broiler in your oven. The fish is placed on a baking sheet and seasoned with a tiny little bit of oil and seasonings and popped into the oven. Broil until it's done (opaque, browned on top and easily flaked with a fork) and voila. Dinner in 15 minutes or less.

Ingredients used in this recipe

  • 1 10-ounce package frozen peas, completely thawed
  • ½ cup sugar snap peas, thinly sliced
  • 2 cloves garlic, finely chopped
  • ⅓ cup finely grated Pecorino Romano cheese, plus more to finish
  • ⅓ cup olive oil
  • 1 lemon, juiced
  • ¼ teaspoon red pepper flakes
  • kosher salt and freshly cracked black pepper
  • fresh dill (optional)

For the Salmon

  • 1 ½ pound salmon filet
  • kosher salt and freshly cracked black pepper

Step by Step Instructions

  • Preheat broiler. Place salmon on a foil lined baking sheet, season with salt and pepper and broil 8-10 minutes or until golden.
  • While the salmon is broiling, transfer the garlic to a medium bowl and add the pecorino, a few tablespoons of olive oil, lemon juice, red pepper flakes, salt, and plenty of black pepper, and whisk to combine. Add the thawed peas. Taste and adjust salt and pepper as needed.
  • Use the back of a fork and just roughly mash half of the peas so they are a little more chunky and leave the other half whole. Add the sliced sugar snap peas and dill, taste and adjust seasoning as needed. Spoon on top of the cooked salmon and serve immediately.

How do you know when broiled salmon is done?

You want the salmon to have the slightest give without feeling HARD. If you take a fork to the salmon, and the flesh of the salmon flakes aka it separates easily, then it's finished cooking. Take it off of the heat ASAP.

What is the best way to cook salmon without drying it out?

Broiling is a great way to not dry it out because it cooks HOT and QUICK. Use a tiny bit of oil to keep it moist!

Should you leave the oven door open when broiling?

Nope! No need.

What is the best temperature for broiling?

Most broilers are set at 500-550 degrees F so that's what I use! If your oven only goes up to 450 or 475, that works too! You just might need an extra few minutes to cook your fish.

Do you eat the skin with broiled salmon?

I don't eat the skin unless it's crispy, so for this recipe, I skip it.

Which side of fish do you broil first?

I always broil skin side down. No need to flip.

What is the difference between broiling and baking?

Broil means that the heat is coming from a top source. Bake is when the heat is coming from all angles

Other delicious Salmon recipes

Broiled Salmon with Spring Peas from www.whatsgabycooking.com (@whatsgabycookin)

Broiled Salmon with Spring Peas

Author: Gaby Dalkin
4.7 from 13 votes
One of the easiest and fastest ways to cook salmon + an incredible spring pea salad on top!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Course
Cuisine Mediterranean
Servings 6 people

Ingredients
  

  • 1 10-ounce package frozen peas, completely thawed and blanched
  • ½ cup sugar snap peas, thinly sliced
  • 2 cloves garlic, finely chopped
  • cup finely grated Pecorino Romano cheese, plus more to finish
  • cup olive oil
  • 1 lemon, juiced
  • ¼ teaspoon red pepper flakes
  • kosher salt and freshly cracked black pepper
  • fresh dill (optional)

For the Salmon

  • 1 ½ pound salmon filet
  • kosher salt and freshly cracked black pepper

Instructions
 

  • Preheat broiler. Place salmon on a foil lined baking sheet, season with salt and pepper and broil 8-10 minutes or until golden.
  • While the salmon is broiling, transfer the garlic to a medium bowl and add the pecorino, a few tablespoons of olive oil, lemon juice, red pepper flakes, salt, and plenty of black pepper, and whisk to combine. Add the blanched peas. Taste and adjust salt and pepper as needed.
  • Use the back of a fork and just roughly mash half of the peas so they are a little more chunky and leave the other half whole. Add the sliced sugar snap peas and dill, taste and adjust seasoning as needed. Spoon on top of the cooked salmon and serve immediately.

Notes

What temperature do you broil salmon: Most broilers are set at 500-550 degrees F so that’s what I use! If your oven only goes up to 450 or 475, that works too! You just might need an extra few minutes to cook your fish.
Blanching the peas: I like to blanch my frozen peas for about 30 seconds and then cool before smashing the peas! They're already cooked when frozen, but this warms them up faster and makes it easier to smash.

Nutrition Information

Calories: 344kcal | Carbohydrates: 11g | Protein: 28g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Cholesterol: 68mg | Sodium: 122mg | Potassium: 754mg | Fiber: 5g | Sugar: 4g | Vitamin A: 589IU | Vitamin C: 34mg | Calcium: 134mg | Iron: 3mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

Photo by Matt Armendariz / Food Styling by Adam Pearson 

9 Comments

  1. Made this last night. I noticed on your IG you par boiled the peas. The recipe doesn't say to do this so I didn't. Think next time I will, to make the peas "smash" easier. Still good flavor!

  2. 5 stars
    I made this tonight (with halibut, I don't care fo salmon) for the second time and it is absolutely delicious! Truly one of the best ways to eat fish, game changer!

  3. 5 stars
    I’ve made this twice already, no substitutions, it really does only take 15 minutes and it’s so delicious!

  4. 5 stars
    Did the spring pea recipe only and it was a nice change and addition to another dish. Yum! Will have to check out the spice mix and try them all together.

  5. Absolutely loved this recipe. Broiler crisped the salmon up perfectly and it was a great contrast with the peas, which I made a bit beforehand and chilled in the fridge. Loved the addition of the snap peas - really added a bright note to the dish - and was surprised by how well the Parmesan worked with the dish. Have already sent the recipe along to several people - great flavor and requires really minimal kitchen skills so great for beginners!

  6. 5 stars
    Holy cow, the smashed pea salad on top was amazing. So fresh tasting. This is going to become a regular side dish all summer. I've been eating it straight out of the fridge for days.

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