Broiled Salmon & Summer Squash
This is one of the simplest ways I cook salmon. A thick piece of salmon roasts under the broiler alongside thin slices of summer squash. Everything becomes soft, buttery, and lightly golden with very little effort.
Ingredients
- —1 thick salmon fillet (about 1 lb, skin-on)
- —2 medium summer squash (zucchini, yellow squash, or a mix)
- —1–2 tablespoons olive oil
- —½ teaspoon sea salt
- —¼ teaspoon freshly ground black pepper
Directions
- 1.Place the salmon skin-side down on a baking sheet.
- 2.Slice the squash thinly and spread it around the salmon on the pan.
- 3.Drizzle the squash generously with olive oil and lightly drizzle the salmon.
- 4.Season everything with salt and pepper.
- 5.Place the pan on the middle rack of the oven and broil for about 18–20 minutes.
- 6.Broil until the salmon is cooked through and lightly golden and the squash is very soft and slightly browned.
Notes
You can use any summer squash you have on hand — zucchini, yellow squash, or a mix.
Use a thick piece of salmon if possible (about 1–1½ inches thick). Thinner fillets may cook faster, so check them earlier.
Cooking time can vary depending on your oven and the thickness of the fish. If the salmon is not quite done, return it to the oven for another minute or two.
Lining the baking sheet with parchment paper makes cleanup much easier.
Variation
A couple of chopped green onions scattered over the pan before broiling add a nice mild bite.
Thin asparagus works well in place of the squash and cooks in about the same amount of time.
Optional: Crispy Salmon Skin
After removing the salmon from the pan:
- Leave the skin on the baking sheet and place it back under the broiler for another 2–5 minutes, until browned and crispy. It makes a rich, salty little cook's treat.