Broiled Salmon Filets

Dry the salmon with paper towels and place skin-side down on a parchment paper-lined sheet pan. Set aside.

In a bowl, combine the parsley, dill, kosher salt, pepper, garlic powder, and onion powder. Mix until incorporated.

Sprinkle the seasoning over the salmon filets and spread to coat evenly. You don’t need to season the skin side.

Marinate for at least 30 minutes in the fridge with a plastic wrap. Do not marinate for more than one hour because it will make the texture of the salmon mushy.

Remove the salmon from the fridge and place it on the counter 10 before cooking. This will help the salmon cook more evenly, or else the centers will be much colder than the exterior of the salmon.

Drizzle olive oil over the salmon and make sure it’s coated thoroughly.

Broil at 500 °F for 6 minutes and then test the internal temperature with an instant-read thermometer. I like to remove the fish once it reaches 135 °F to prevent it from overcooking and set it aside on the counter for five minutes. It should cook to 145 °F from the residual heat; however, you can continue to cook it to 145 °F inside the oven if you prefer.

Serve immediately.