Broiled Copper River King Salmon
How I Fell for Broiled Copper River King Salmon
Okay, real talk—salmon and I haven’t always seen eye to eye. Once, many years ago, I tried to impress a dinner guest with a fancy salmon dish: I basically created fish jerky. My mom just quietly ate her portion (love you, Mom) and never said a word, but I learned something that night: high-quality salmon, like Copper River King, is so forgiving you don’t have to be a chef, just…not mess it up too much. Now, broiling this gorgeous piece of Alaskan royalty is my lazy-day dinner hero. Sometimes I make it in my pajamas—don’t judge.
Why You’ll Love Making This
I make this when I want to feel fancy without doing anything fancy, ya know? My partner goes nuts for it—every single time. It’s pretty much the only fish dish that gets zero complaints at our table. And honestly, I used to get real nervous about salmon because I’d buy a beautiful fillet and then cook the heck out of it—now, the broiler makes it super fast, and it’s hard to screw up. Plus, cleanup is easy peasy (which is good because dishes are my kitchen nemesis, not gonna lie).
What You’ll Need (And What I Swap in a Pinch)
- 1 to 1.5 lbs Copper River King salmon fillet (skin-on, or skinless if that’s all they had at the market—it truly works!)
- 1 ½ tablespoons unsalted butter, melted (sometimes I go rogue and use olive oil—tastes different but it’ll do)
- 1 lemon, sliced into thick-ish rounds
- 1 teaspoon flaky sea salt (or a bit less kosher salt, if that’s closer at hand)
- Fresh ground black pepper, to taste
- 1-2 teaspoons fresh dill, chopped (I sometimes yank it from the freezer—totally fine)
- 1 teaspoon grated lemon zest (but if you’ve got a lazy streak, just skip it—the world won’t end)
Directions: Not Rocket Science, I Promise
- Let the salmon rest at room temp for 15-20 minutes—just enough time to pour yourself something nice (or feed those persistent cats begging by the stove).
- Set your oven to broil (high). Line a rimmed baking sheet with foil. If you forgot, just oil the pan directly—it’ll wash off. Probably.
- Pat the fish dry. Lay it skin-side down on the sheet. Give it a good sprinkle with that flaky salt and fresh ground black pepper.
- Brush the top with the melted butter (or, like me, drizzle olive oil and kind of smear it around with a spoon when you’re feeling lazy). Layer the lemon slices over the top so they overlap like a little citrus crown.
- Broil on the upper rack (4ish inches from the heat). Here’s where I hover, because salmon goes from perfect to sad in, like, three minutes—start checking around 7 minutes for a 1-inch thick piece. The salmon should flake easily but still look moist.
- Pull it out, sprinkle the lemon zest and dill (don’t worry if the dill is in random clusters, mine always is). Let it chill for 2-3 minutes—this is where I usually sneak a taste of the corner.
- Use a wide spatula to lift sections away from the skin. Serve right away, but if you ate half during “resting time,” I won’t judge.
Real Life Notes (Trial and Error Wisdom)
- Honestly, if parts of the lemon get a little charred, that’s where all the good flavor lives. Don’t sweat it.
- If your dill is a bit wilted (because, same), it’s fine. No one will notice except you.
- I’ve found slightly undercooking is better than over—remember it keeps cooking after you pull it from the oven.
If You’re Feeling Adventurous: Variations I’ve Tried
- Maple Dijon twist: I whisked a tablespoon of maple syrup and Dijon into the butter once—awesome on a cold night.
- Tried topping it with crushed pistachios. The flavor was good but, honestly, half the nuts rolled off; maybe I was too generous?
- I once subbed parsley for dill and…well, it didn’t have the same pizzazz but it works in a pinch.
Gear You’ll Need (or Not)
You’ll want a baking sheet—rimmed is safest unless you like dealing with fishy oven drips. I love my silicone brush, but a spoon or even your (very clean) fingers do the trick for basting. No broiler? Actually, I’ve grilled this outside and it was totally fine. Even done it in the toaster oven in a pinch (took a bit longer).
How to Store (Though It’s Gone Fast at My Place)
Leftovers go in an airtight container in the fridge. Good for about two days, but honestly in my house, it never lasts more than a day! I think it actually tastes even better chilled on day two (cold salmon on a bagel—don’t knock it till you try).
How I Like to Serve Broiled Salmon
My favorite move: serve it right on the baking tray with a mess of roasted baby potatoes and maybe a bitter greens salad. Sometimes we make salmon sammies the next day if there’s any left—my kid calls them “breakfast heroes.”
Pro Tips (Learned the Hard Way)
- Once, I didn’t let the fish rest before broiling—ended up sticking like glue to the foil. It wasn’t fun scraping salmon bits off in front of guests, let’s just say.
- I rushed the basting once and drizzled wayyy too much butter. Delicious, but also kind of greasy. Less is more, trust me. Or don’t, but you’ll see.
Real Questions (from Friends and Maybe a Stranger on the Internet)
- Is Copper River King salmon really better than regular salmon?
Short answer—yep. It’s richer, more tender. But…if you can’t find it or it’s just too wild-priced, use any wild king (or Chinook) and it’ll still be a treat. - Can I broil it skinless?
Yes! It’s easier to serve, but sometimes skin probably helps keep it moist. Don’t lose sleep over it. - Help! My salmon stuck to the foil.
Next time, oil or spray the foil a little, or skip it if you love scrubbing pans. (Who does?) - Can I add more spices?
Absolutely. Smoked paprika is fun. One friend dumped Old Bay on hers—not traditional, but she was happy.
There you go. Simple, way tasty, not at all fussy—and it always makes me feel a bit Alaska-ish, even when I’m just home in my slippers.
Ingredients
- 1 to 1.5 lbs Copper River King salmon fillet (skin-on, or skinless if that’s all they had at the market—it truly works!)
- 1 ½ tablespoons unsalted butter, melted (sometimes I go rogue and use olive oil—tastes different but it’ll do)
- 1 lemon, sliced into thick-ish rounds
- 1 teaspoon flaky sea salt (or a bit less kosher salt, if that’s closer at hand)
- Fresh ground black pepper, to taste
- 1-2 teaspoons fresh dill, chopped (I sometimes yank it from the freezer—totally fine)
- 1 teaspoon grated lemon zest (but if you’ve got a lazy streak, just skip it—the world won’t end)
Instructions
-
1Let the salmon rest at room temp for 15-20 minutes—just enough time to pour yourself something nice (or feed those persistent cats begging by the stove).
-
2Set your oven to broil (high). Line a rimmed baking sheet with foil. If you forgot, just oil the pan directly—it’ll wash off. Probably.
-
3Pat the fish dry. Lay it skin-side down on the sheet. Give it a good sprinkle with that flaky salt and fresh ground black pepper.
-
4Brush the top with the melted butter (or, like me, drizzle olive oil and kind of smear it around with a spoon when you’re feeling lazy). Layer the lemon slices over the top so they overlap like a little citrus crown.
-
5Broil on the upper rack (4ish inches from the heat). Here’s where I hover, because salmon goes from perfect to sad in, like, three minutes—start checking around 7 minutes for a 1-inch thick piece. The salmon should flake easily but still look moist.
-
6Pull it out, sprinkle the lemon zest and dill (don’t worry if the dill is in random clusters, mine always is). Let it chill for 2-3 minutes—this is where I usually sneak a taste of the corner.
-
7Use a wide spatula to lift sections away from the skin. Serve right away, but if you ate half during “resting time,” I won’t judge.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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