Tender broiled salmon, served warm or chilled, topped with tropical mango salsa. An easy make-ahead recipe that’s perfect for entertaining.
For The Salsa
For The Salmon
How to know when broiled salmon is ready?
If you are using a thermometer to determine doneness, the FDA recommends cooking salmon to an internal temperature of 145°F, measured in the thickest part of the fillet, however I have found it to be dry at that temperature. If you’re comfortable eating salmon cooked to a lower internal temperature, I suggest you remove it from the oven at 125-130ºF. It will continue to cook a bit more after it comes out of the oven and will be tender, juicy and delicious.
If you’re determining doneness by eye, check it after 5 minutes. Make a small slit in the thickest part of a fillet. Gently pull the flesh apart. It’s ready to come out of the oven when the fish is mostly opaque pink with a very small area in the center that’s raw-looking and translucent. The salmon will finish cooking under the foil, from the heat of the roasting pan and will be tender, juicy and delicious.
Keywords: how to make broiled salmon, broiled salmon topped with mango salsa