Broiled Salmon With Chile, Orange and Mint
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:4 servings
- 4tablespoons unsalted butter
- ½teaspoon red-pepper flakes
- 1½teaspoons orange zest
- 3tablespoons finely chopped mint
- Kosher salt and black pepper
- 4(5- to 6-ounce) salmon fillets
- Flaky salt, for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
430 calories; 32 grams fat; 12 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 7 grams polyunsaturated fat; 1 gram carbohydrates; 1 gram dietary fiber; 0 grams sugars; 32 grams protein; 409 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Turn on the broiler and position the oven rack to sit about 6 inches below it.
- Step 2
In a small saucepan, melt butter over medium-low heat. Add red-pepper flakes, and cook for about 1 minute. Remove butter from heat, and stir in orange zest and 2 tablespoons mint. Set aside.
- Step 3
Season salmon well with salt and pepper and place skin-side down on a rimmed baking sheet lined with foil. Spoon butter mixture evenly over the top of each fillet.
- Step 4
Broil salmon for 4 to 6 minutes until the skin becomes opaque and the fish appears flaky. It should be medium-rare in the thickest part of the fillet. If you prefer your salmon a bit more cooked, leave it in for another minute or so, moving it to a lower rack if the tops get too dark. Serve, and scatter with remaining mint. Season with flaky salt, if desired.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
MMNY2
Can you substitute another herb for the mint? I don't like mint, but like the idea of this recipe! Does that make sense??
Bill
Made according to recipe, but baked the salmon at 400 with butter mixture on top and then orange slices. Delicious and easy! 5 stars and a repeater.
Julia Childless
The French have a way of cooking salmon skinside down in a hot skillet, called “unilateral”. I did this recipe that way, feeling a broiler dries out the salmon not to mention smoke. Does not need flipping, just cook letting the skin oils keep the fish moist. Easy to tell when it is done. Mint was okay but preferred basil.
Brian
Basil is a substitute for mint and may go well here as well
Carol Arnold
This was just delicious and so easy. I made one portion with olive oil for someone who can't eat dairy. Not one flake of fish was left. I did use wild caught salmon. Watch the broiler carefully--this created a lot of smoke and almost set off the smoke alarm. Will definitely make this again.
jsc33615
I dont think it really matters what herb you pick. Choose one you like. I make a variation of this all the time and use teragon or basil.
Hanna Rifkin
general method of pouring hot fat over fish then cooking at high heat brought out a great texture to product, but mint and orange peel flavor didn't really shine through. Obviously, still ate it, it's salmon covered in butter.
CJ
I made this last night and we both liked the flavor, however, I think I would prefer to mix the mint, chili and orange zest with softened butter and then just top the salmon when its done. There would be a fresher flavor. Over all - it was a hit. Thank you.
carole
My mint got all charred; any suggestions as to how to prevent that?
Mike
I think this is due to the broiling. Mint does not stand up well to direct heat like that. I like broiling salmon for the browning but it just does not allow for delicate seasoning like herbs and zest. If you want to broil, strain some of the butter and apply it to the salmon before broiling. Then use the reserve at the end of the cooking process. Otherwise, try baking it at a medium temperature (350-375).
Kathleen Maher
I tried this, but I didn't get much orange and mint flavor, I'm going to try adding a little juice to the butter. Also, think I'll sprinkle additional mint to serve.
anniebsf
I don't like dill and usually put mint in anywhere that is called for - could be a good swap the other way.
Kathleen
I can’t wait to try this! It is, however, here in Maine, the last gasp of every night grilling season. I will grill the salmon skin side down with a some sea salt and cracked pepper. I’ll pull it off just shy of medium rare (hopefully!) and will invert it onto a plate with the butter/citrus/herb mixture and let it rest for 5 minutes or so. I’ll report back!
Gatinha
Cilantro works well too if you don’t have any mint handy.
phaino
It's also wonderful with fresh dill!
Heather G
I did this recipe using lime zest and dill. It turned out great!
Bonny
Really disappointing. Used more orange zest and mint than called for, but really couldn't taste either. Didn't taste bad, just didn't enhance the salmon at all.
Shawn
Delicious and simple. I baked at 400 degrees and had no problem with smoke in the kitchen. Everyone loved it - I liked that I could have everything else prepared and then just pop this into the oven after guests arrived.
Ellie Briscoe
Instead of routine "red pepper flakes," I use Flatiron pepper flakes, either the Hatch Valley Green or the Dark and Smoky blend. Wonderful. I make this at least twice a month. I also swap out the mint (my husband dislikes) for parsley and let it char.
Debbie G
I made 1/2 portion as is. The herbs weren't shining, so I added a butter lettuce salad with mint, cilantro (cause I had extra) and lemon dressing. And roasted red potatoes with fresh rosemary. Dinner was delicious.
Dawn
From my fishmonger: preheat oven to 425º and roast salmon 10 minutes for every inch of filet thickness. That's it. Comes out perfect every time. Salmon is naturally fatty and will stay moist. No reason to turn on the broiler unless you're intentionally crisping the skin ala misozuke.
rar
pretty good, subtle flavor
Danielle M.
I’m obsessed with this! This was such an amazingly fast and delicious recipe, both the husband and I loved it. We made it with the green salad and a basic vinaigrette - it made for a lovely, seasonal, light dinner on a hot day. We’ll absolutely be making this again.
Debnev
I made it with fresh basil instead of mint and we loved it.
raul
Don’t broil. Bake at 350. Add mint after.
Jane
Great recipe! The orange flavor works beautifully with the salmon.
Charlie Byron
Needed a little more orange. DO get the oven hot beforehand (as it says) Take out closer to 4 min for 3/4” thick fillet
Lois
So, so yummy. Used lemon zest (and doubled it) because that’s what I had.
Suzanne Douglass
I made this as a sheet pan dinner, including Yukon Gold potatoes and carrots. Baked the veggies at 350 degrees for 40 mins. and then added the salmon for 15 mins.
Ken
This would be great for company. Only mods I did was to roast instead of broil - 400 X 8 minutes. Had it with oven roasted potato chips with s&p&bit of garlic powder.
Private notes are only visible to you.
Advertisement
