Broiled Salmon With Chili-Lime Mayonnaise Recipe

Vicky Wasik

Why It Works

  • The broiler provides an intense blast of heat, enough to quickly brown the surface before the interior of the fish overcooks.
  • The mayonnaise acts as an insulating layer, keeping the fish underneath even more tender and moist.

Baked salmon offers an easy and convenient way to cook the fish, but, more often than not broiling is your best option—it promises a more intensely browned surface while leaving the center of the salmon tender and juicy. This recipe coats the fish in a thin layer of flavorful mayonnaise seasoned with harissa chili paste and fresh lime, and works with either individual portions of fish or a large party-size fillet.

Recipe Facts



Active: 10 mins
Total: 15 mins
Serves: 4 to 6 servings

Rate & Comment


  • 1 cup mayonnaise (235ml)

  • 2 tablespoons harissa chile paste (30ml), plus more if desired

  • Finely grated zest of 2 limes plus 2 teaspoons fresh lime juice (10ml)

  • 1/2 teaspoon ground coriander seeds

  • 2 pounds boneless center-cut salmon fillet (900g), with or without skin and either whole or divided into individual portions (see notes)

  • Kosher salt and freshly ground black pepper


  1. Preheat broiler and set oven rack to about 6 inches below broiler element. Meanwhile, in a small bowl, stir together mayonnaise, harissa, lime zest and juice, and coriander seed. Season with salt and pepper; feel free to adjust flavor and heat level by adding more harissa, if desired.

  2. Line a rimmed baking sheet with aluminum foil. Lightly season salmon all over with salt and pepper. Set salmon on prepared baking sheet and rub a thin, even layer of harissa mayo all over the surface and sides.

  3. Broil salmon until browned on top and the center registers 115 to 125°F for medium-rare to medium, respectively, about 5 minutes; it can help to keep the oven door cracked while salmon is cooking to prevent the broiler from cycling on and off (though not all ovens function this way). If salmon becomes well browned on top before it is cooked enough in the center, switch off the broiler and set the oven to 425°F, then continue cooking until done (this shouldn't take more than 1 to 2 minutes longer).

  4. Transfer salmon to plates or a platter and serve.

Special equipment

Rimmed baking sheet, aluminum foil


You can make this recipe with salmon that's already been portioned into individual servings, or a larger fillet for a party or large gathering (just keep in mind that once cooked, a large piece of salmon won't cut cleanly). This recipe works equally well with skin-on and skinned salmon.

This Recipe Appears In

Nutrition Facts (per serving)
573 Calories
47g Fat
2g Carbs
34g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 573
% Daily Value*
Total Fat 47g 60%
Saturated Fat 8g 40%
Cholesterol 110mg 37%
Sodium 556mg 24%
Total Carbohydrate 2g 1%
Dietary Fiber 1g 2%
Total Sugars 0g
Protein 34g
Vitamin C 7mg 33%
Calcium 30mg 2%
Iron 1mg 5%
Potassium 637mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)