Broiled Wild Salmon and Peppers

By Eric Kim

Updated March 30, 2026

  • Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 2
Ready In
30 min
Rating
5(16)
Comments
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Inspired by a roasted salmon dinner at the now-closed Upper West Side restaurant Buca, where a blazing brick oven delivered most of the flavor, this weeknight meal helps you achieve two things at once: perfectly cooked wild salmon and an effortless vegetable side dish. The fish maintains its juiciness and plump appeal thanks to a quick dry-brine, mayonnaise and the broiler. When you’re broiling, you need vegetables that will cook quickly. Here, onions, peppers and mushrooms are tossed with capers to go with the salmon. You can use any combination of the vegetables for 1 ½ pounds total. Whatever you do, don’t skip the capers: They season this lovely meal with their briny salinity. This tastes great with crusty bread or white rice.

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Ingredients

Yield:4 servings

  • 4 skin-on wild salmon fillets (about 1 ½ pounds total)

  • Salt and freshly ground black pepper

  • 2 tablespoons mayonnaise

  • 1 red onion, cut into 1-inch pieces

  • 1 bell pepper (any color), cut into 1-inch pieces 

  • 8 ounces mushrooms (any kind), sliced or cut into 1-inch pieces

  • 2 tablespoons extra-virgin olive oil

  • 1 teaspoon dried oregano

  • 2 tablespoons capers

  • Lemon wedges and fresh parsley or dill, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

8 grams carbs; 181 milligrams cholesterol; 727 calories; 15 grams monosaturated fat; 12 grams polyunsaturated fat; 7 grams saturated fat; 36 grams fat; 2 grams fiber; 1248 milligrams sodium; 88 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Pat the salmon dry with a paper towel, then season with salt and pepper on both sides. Set aside at room temperature for 10 minutes, or, if you have time, refrigerate the fillets uncovered, skin side up, for up to 48 hours.

    1. Step 2

      When you’re ready to cook, set a rack about 4 inches from the broiler’s heat source and heat the broiler to high.

    1. Step 3

      Place the salmon fillets, skin-side up, spacing apart in the center of a large sheet pan, lined with foil if you’d like. Brush the top and bottom of each fillet with the mayonnaise.

    1. Step 4

      In a large bowl, combine the onion, pepper, mushrooms, olive oil and oregano. Season with salt and pepper. Toss to mix. Add to the sheet pan in an even layer around the fish.

    1. Step 5

      Broil the salmon and vegetables, checking often and without leaving the broiler door’s side, until the salmon skin is browned and bubbling and the flesh is opaque, 6 to 8 minutes. (Thick king salmon fillets may take up to 12 minutes.) You’ll notice a wisp of smoke. The salmon can burn in the blink of an eye, so pay close attention.

    1. Step 6

      Add the capers to the vegetables and toss. Scatter the lemon wedges and fresh herbs all over the sheet pan and serve immediately.

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Ratings

5 out of 5
16 user ratings
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Comments

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AH

I cooked as written. The salmon needs to be flipped over and broiled for a minute or two as well or one side is sort of uncooked. Other than that, the flavors were nice.

Steven F.

Been preparing different types of salmon by alternate methods over many years and never used mayonnaise as an ingredient. Indeed, I use it sparingly but curiosity got the best of me. I experimented on typically available salmon. But I was beyond surprised; absolutely delicious and received glowing comments. Vegetables were wonderful and one can get even more creative here. Yes, capers add a great dimension. Eric Kim accurately described the fast cooking for a crisp bubbly skin over perfectly cooked salmon. Can’t wait to try with Alaskan wild caught salmon which is readily available in my area.

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