Broiled Salmon With Chile, Orange and Mint
Updated Sept. 14, 2021
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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)
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.
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Preparation
- 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
Comments
Can you substitute another herb for the mint? I don't like mint, but like the idea of this recipe! Does that make sense??
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.
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.
Did in toaster oven on bottom rack w/ one salmon filet for 6 min. Skin stuck to the tin-foil. Wish there was a way to get crispy skin (maybe in the pan)? Also added a drizzle of soy sauce at the end.
This is SO SO good- but even in the butter the mint chars under the broiler too quickly, so I add it in the last 1-2 minutes.
I don’t have a broiler so I just pan seared the salmon with salt & pepper on and then turned the heat way down and dropped the orange mint chili butter in the pan to warm it and spooned it over the fish a bunch of times. It was browned on the outside and rare in the middle. tastes great and looks pretty. Subbed red chili flakes for a spoon full of sambal oelek red chili paste I had. Will do again, any citrus any herb. Thanks!
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