ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Broiled Salmon with Tomatoes, Basil, and Mint

Yield 4 servings
This is my favorite recipe, although I prefer grilling both salmon and onions rather than broiling them.


  • 2 absolutely ripe beefsteak tomatoes, cored, seeded, and cut into 1-inch dice
  • 5 tablespoons best-quality extra-virgin olive oil
  • 3 tablespoons soy sauce
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon coarsely cracked black peppercorns
  • 1 1/2 cups fresh basil leaves, each leaf torn into 3 pieces
  • 2 teaspoons finely chopped fresh mint
  • FISH
  • 4 portions salmon fillet (6 to 7 ounces each)
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 8 1/8-inch slices Bermuda onion

How to Make It

  1. Thirty to 40 minutes in advance, mix the salsa ingredients. Cover and reserve.

  2. Preheat broiler. Brush salmon generously on all sides with the oil and season well with the salt and pepper. Place the onion slices on a sheet of foil, brush with the remaining oil, and season lightly with salt and pepper.

  3. Place the fish in a broiling pan. On each portion, overlap 2 slices of the onion. Broil about 8 inches from the heat source until the onions have wilted and caramelized, 12 to 15 minutes. Don't worry if the onions char here and there, but if they blacken, cover them with foil. Check the fish for doneness: it should look rosy, not deeply salmon-colored.

  4. When done, remove the fish to plates. Stir the reserved salsa and spoon it generously over the salmon.