Melt-in-Your-Mouth Broiled Salmon

Melt-in-Your-Mouth Broiled Salmon

Deb Swanson 6

"Fresh salmon with butter and herbs melts in your mouth; it's truly the best. Serve it with wild rice pilaf and fresh string beans."


45 m servings 531 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 531 kcal
  • 27%
  • Fat:
  • 39.7 g
  • 61%
  • Carbs:
  • 4g
  • 1%
  • Protein:
  • 36.4 g
  • 73%
  • Cholesterol:
  • 136 mg
  • 45%
  • Sodium:
  • 772 mg
  • 31%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a jelly roll pan with aluminum foil, and spray with nonstick spray.
  2. Place garlic and olive oil in a small microwave safe bowl and cook on High for 1 1/2 minutes. Melt the butter in a saucepan over low heat, and stir in the garlic mixture. Remove from heat; stir in the Worcestershire sauce, lemon juice, white wine, black pepper, garlic salt, and fines herbs.
  3. Place the salmon fillets skin-side down on the prepared pan. Spoon about 1/3 of the butter sauce over the fillets, and sprinkle evenly with the fresh dill.
  4. Broil in the preheated oven for 3 minutes. Turn salmon fillets so that the side of the fillet faces up, and baste fillets with about 1/3 of the butter sauce; broil for 3 minutes. Turn the fillets to place the opposite side facing up; spoon on the remaining butter sauce; broil until the fish flakes easily with a fork, about 3 additional minutes.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Your rating



  1. 137 Ratings


I followed the recipe exactly because it drives me crazy when I read bad reviews and the reviewer lists off 20 things they changed about the recipe. For starters, the other reviews are right, th...

Quite tasty. I agree with another user that is was too greasy. To help that I skipped putting the oil and garlic in the microwave (I tried once but the time stated was too long and the microwa...

one bad review has lowered this recipes average substantially and, I believe, unjustly. The recipe is heavy on the oil and butter so in uses 1 tablespoon of butter and a heavy dash of olive oil...

I tried it side by side with my favorite way of cooking salmon. Actually one after the other. My way is more to my liking. I can taste the salmon. Used sockeye. 1. Place filet in greased pyrex d...

Being originally from the Pacific Northwest, I have cooked ALOT of salmon over the years, and I have to say this is our absolute favorite. I was reluctant, after so many reviews claiming it to b...

This was pretty good. The only problem I had with it was that it was extremely greasy. Next time I will not pour the sauce over it but just brush it over the fish. I didn't have all of fines her...

This was pretty good, it turned out juicy and the flavor was good. I didn't have fines herbs but googled it and added 1/2 tsp each of chives, parsely, and tarragon in lieu. I dipped each side ...

I wanted a butter sauce that wasn't overpowering but still added a lot of flavor to the salmon and this sauce was delicious. It smoked a bit while cooking but turned out great. Will use again ...

This turned out great. I did cut down on the amount of oil because of other revies. I only used 1 tablespoon. And instead of the fine herbs I used dried oregano, basil, thyme and a little Mrs...