The tender flakiness of broiled salmon is a treat for the taste buds and a healthy diet staple for your body. Salmon contains omega-3 fatty acids, an essential nutrient that contributes to heart health. Broiling salmon with the skin intact keeps the fish a little more moist than cooking the fish with the skin already removed. Broiling salmon is easy and makes a delicious meal year-round.
Combine the olive oil, low-sodium soy sauce and lemon juice in a mixing bowl. Whisk together to incorporate all ingredients. This is a healthy base marinade for your salmon. Substitute orange or lime juice for the lemon if you prefer.
Chop the garlic cloves finely with a knife, or use a garlic press. Mix into the marinade mixture.
Place the salmon and marinade into an airtight container or plastic bag and refrigerate for at least 30 minutes. The acids in the marinade will tenderize the fish.
Turn on the broiler to 500 degrees Fahrenheit and spray a broiler pan with cooking spray.
Place the salmon skin-side down on the broiler pan. Situate the broiler pan 4 inches underneath the heating element for salmon fillets that are at least 1 inch in thickness. Move the oven rack closer to the broiler if the fish is a thinner cut.
Broil the salmon for about 5 minutes. Squeeze fresh lemon juice and drizzle a bit of olive oil over the fish after 5 minutes and continue to cook for another 4 to 5 minutes. Fillets that are close to 2 inches in thickness should be turned over for the remainder of the cooking time. Lift the fish with spatula; the skin may stick to the pan, but this is normal.
Remove the salmon from the broiling pan with a spatula and plate. Peel the skin from the fish by hand -- carefully, as it will be hot -- or use a knife to lift the skin up. Serve the salmon without the skin and with fresh lemon.