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This toaster oven broiled salmon is crisp on top and tender all the way through, ready in 15 minutes. Seasoned with olive oil and lemon, the salmon and diced zucchini cook together on one tray for an easy single serving meal.
Quick Look
- Prep Time: 5 minutes
- Cook Time: 7-10 minutes
- Total Time: 15 minutes
- Equipment: Toaster oven, toaster oven tray
- Cook Method: Broiled
- Servings: 1
- Difficulty: Easy
Made with a 4 to 5 ounce salmon fillet, diced zucchini, and simple pantry seasonings, this toaster oven broiled salmon meal cooks in 7 to 10 minutes.
Why Broil Salmon In A Toaster Oven
Broiling a single salmon fillet in a toaster oven takes about 7 minutes. The smaller cavity heats up faster than a full oven, and the heating element sits closer to the fish, which is what gives the top that lightly browned, almost caramelized edge while the center stays soft and flaky.
I keep the seasoning simple here. Olive oil, salt, pepper, and a squeeze of fresh lemon after it comes out. Broiling is high, direct heat from above, and it browns the surface of the salmon fast. That browning is where most of the flavor comes from, so the seasoning doesn’t need to do much. Heavy glazes and thick compound butters can scorch under a broiler, which is why olive oil and lemon work so well with this method.
I add diced zucchini straight onto the tray next to the salmon because it finishes at the same time. Both go in together, both come out together, and dinner is done without a single extra pan or pot. If you don’t have zucchini, yellow squash works the same way.
This is one of the fastest salmon dinners I make for myself. The tray comes out with the salmon golden on top, the zucchini slightly charred at the edges, and the whole thing smells like you spent more time on it than you actually did.
If you want a different method, our Baked Salmon in Foil For One is wrapped and steamed for the most tender texture, our Salmon with Maple Dijon Glaze For One adds a sweet-savory glaze, and our Sheet Pan Salmon and Asparagus For One roasts a fillet with vegetables on one pan.
Table of Contents
Ingredient Notes
If you have any ingredients leftover from this toaster oven broiled salmon recipe, check out our Leftover Ingredients Recipe Finder.
Salmon: Use a 4 to 5 ounce salmon fillet for one person. Skin-on or skinless both work under the broiler, but skin-on holds together better when you lift the fillet off the tray. Steelhead trout is a good substitute if you can’t find salmon. For guidance on choosing between Sockeye, Coho, King, or Atlantic salmon, see our How to Choose the Best Salmon section on our Sheet Pan Salmon post.
If you have an extra fillet, use it in our salmon rice bowl or single serving salmon bites.
Olive Oil: A light coating of olive oil on the salmon and the zucchini keeps both from sticking to the tray and helps the surface brown under the broiler. Extra virgin or regular olive oil both work here.
Kosher Salt and Black Pepper: Kosher salt seasons the salmon evenly because of the larger grain size. Coarsely ground black pepper adds a slight bite that comes through even with the simple seasoning.
Zucchini: Dice the zucchini into roughly half-inch pieces so they cook in the same time as the salmon. Yellow squash is a direct swap. Broccoli florets or cauliflower cut to a similar size will also work, but they need a few extra minutes under the broiler. Start them on the tray first and add the salmon after 3 to 5 minutes.
Use extra zucchini in our mini zucchini bread or ratatouille for one.
Lemon Juice: A squeeze of fresh lemon juice goes over the salmon and zucchini after broiling, not before. Lemon juice under a broiler can turn bitter from the high heat. Fresh lemon gives the brightest flavor, but bottled works in a pinch.
Save extra lemon for our small batch lemon bars or mini lemon cake.
Recipe Variations
These broiled salmon variations use dry seasonings and light coatings that hold up well under high heat:
Lemon Pepper Broiled Salmon: Season the salmon with ½ teaspoon lemon pepper seasoning in place of the salt and pepper. The citrus in the seasoning blend intensifies under the broiler and pairs with the fresh lemon squeezed on after cooking.
Smoked Paprika Broiled Salmon: Add ¼ teaspoon smoked paprika to the salt and pepper before broiling. The paprika toasts under the direct heat and gives the salmon a subtle smoky flavor.
Mediterranean Broiled Salmon: Season with ¼ teaspoon dried oregano and a pinch of garlic powder alongside the salt and pepper. Squeeze lemon over the top after broiling and finish with a few crumbles of feta if you have it on hand.
How To Broil Salmon In A Toaster Oven
These photos and instructions will walk you through making this single serving of salmon. One serving is a 4 to 5 ounce fillet, which broils in 7 to 10 minutes. See the recipe card below for ingredient amounts and full recipe instructions.
- Preheat the toaster oven. Set your toaster oven to the broil setting and let it preheat.
- Prepare the tray and zucchini. Lightly coat the toaster oven tray or foil-lined tray with cooking spray or olive oil to prevent sticking. Foil makes cleanup easier but isn’t required. Wash, dry, and trim the zucchini, then dice into half-inch pieces for even cooking.
- Season the salmon. Pat the salmon fillet dry with a paper towel. Place it skin-side down on the tray. Drizzle the top with olive oil and season with salt and pepper.
- Season the zucchini. Drizzle the diced zucchini with olive oil and season with salt and pepper. Toss gently on the tray to coat and spread into a single layer next to the salmon.
- Broil. Place the tray in the toaster oven and broil for 7 to 10 minutes. The salmon is done when the top is golden brown with lightly charred edges and the flesh has turned from translucent pink to light, opaque pink. It should flake easily with a fork or read 135°F at the thickest part on an instant-read thermometer.
The zucchini should be tender with lightly charred edges.
See the salmon doneness chart below for other temperature options. Squeeze fresh lemon juice over the salmon and zucchini and let rest for 2 to 3 minutes before serving.
Conventional oven option: If you don’t have a toaster oven, set your oven to broil and position the rack so the salmon sits about 4 to 6 inches from the top heating element. Use a rimmed baking sheet lined with foil and lightly oiled. Broil time stays the same at 7 to 10 minutes.
Expert Tips
Watch the salmon closely after 5 minutes. Toaster oven broilers vary in heat output and the heating element sits closer to the food than in a conventional oven. The salmon can go from done to overdone quickly, so start checking at the 5-minute mark.
Leave some space between the salmon and zucchini on the tray. If they’re touching, steam builds up between them and the zucchini softens instead of getting lightly charred edges.
Use the middle or lower rack position. In a toaster oven, the broiler element is only a few inches from the top rack. Placing the tray on the middle or lower position gives the salmon enough distance to brown on top without burning before the center cooks through.
Use an instant-read thermometer. A fork test tells you when the salmon flakes, but a thermometer tells you exactly where you are on the doneness spectrum. Insert the probe into the thickest part of the fillet.
Let the salmon rest before cutting into it. Two to three minutes off the heat lets the juices redistribute.
Don’t use glass baking dishes under the broiler. Glass can crack or shatter at broiler temperatures. Use the metal toaster oven tray or a small metal pan.
Salmon Doneness Temperatures
Salmon can be cooked to different levels of doneness depending on your preference. Use the chart below as a guide, and check the thickest part of the fillet with an instant-read thermometer.
| Internal Temperature | Doneness | Texture |
|---|---|---|
| 120°F | Medium-rare (wild salmon) | Soft, silky, slightly translucent center |
| 125°F | Medium-rare (farmed salmon) | Tender and moist, just opaque |
| 135°F | Medium (my preference) | Tender, moist, fully cooked through |
| 145°F | Well done (FDA recommendation) | Firm, fully opaque, drier |
After cooking, let the salmon rest for 2 to 3 minutes. The internal temperature will rise a few degrees as it sits, so pull the salmon when it reaches your target temperature.
Troubleshooting
The top of the salmon burned before the inside cooked through. The salmon was too close to the heating element. In a toaster oven, the broiler element is only a few inches from the food. If your toaster oven has adjustable rack positions, move the tray to the lowest position to put more distance between the salmon and the heat source.
The salmon is dry or chewy. It broiled too long or went past 145°F. Broiling cooks fast, and a 4 to 5 ounce fillet can go from done to overdone in under a minute. Pull it earlier next time, ideally at 135°F, and let it rest for 2 to 3 minutes off the heat.
The zucchini is soft and soggy instead of lightly charred. The pieces may have been too crowded on the tray. When zucchini pieces touch, they steam instead of browning. Spread them in a single layer with space between the pieces, and make sure they’re cut to a similar size for even cooking.
The salmon stuck to the tray or foil. The surface wasn’t oiled before the salmon went on. Lightly coat the tray or foil with cooking spray or olive oil before placing the fillet down. Skin-on salmon sticks less than skinless, but both need an oiled surface under a broiler.
Serving Suggestions
Round out your toaster oven broiled salmon with one of these single serving sides:
Frequently Asked Questions
Broil a 4 to 5 ounce salmon fillet for 7 to 10 minutes on the broil setting. The salmon is done when it flakes easily with a fork or reaches 135°F at the thickest part. Thicker fillets need closer to 10 minutes.
Broiled salmon is done when it flakes easily with a fork and the flesh has turned from translucent pink to light, opaque pink. For accuracy, insert an instant-read thermometer into the thickest part. I pull mine at 135°F.
If your toaster oven has low, medium, and high broil settings, start with high. If the top of the salmon browns too quickly before the inside cooks through, switch to medium next time. Some toaster ovens and conventional ovens broil at a single fixed temperature, typically between 500°F and 550°F. The goal is steady heat from above that browns the surface without burning it.
Yes. Set your oven to broil and position the rack about 6 inches from the top heating element. Use a rimmed baking sheet lined with foil. Broil for 7 to 10 minutes, the same as in a toaster oven.
One serving of salmon is typically 4 to 5 ounces of raw fillet, which yields about 3 to 4 ounces after cooking due to natural moisture loss. This recipe uses a 4 to 5 ounce fillet for a single serving.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this toaster oven broiled salmon or any recipe on One Dish Kitchen, I’d love to hear what you think. Please leave a star rating and a comment below to let me know how it turned out. If you take a picture, tag us on Instagram (@onedishkitchen). We love seeing what you make!
Toaster Oven Broiled Salmon For One
Equipment
Ingredients
- 1 medium zucchini
- 1 (4 ounce) salmon fillet
- 1 tablespoon olive oil -divided
- ½ teaspoon salt -divided
- ¼ teaspoon coarsely ground black pepper -divided
- fresh lemon juice , for serving
Instructions
- Preheat the toaster oven to the broil setting.
- Lightly coat the toaster oven tray or foil-lined tray with cooking spray or olive oil to prevent sticking. Foil makes cleanup easier but isn't required.
- Wash, dry, and trim the zucchini. Cut it in half lengthwise, then slice into half-inch strips and dice into small pieces.
- Pat the salmon fillet dry with a paper towel. Place it skin-side down on the tray. Drizzle the top with ½ tablespoon of olive oil and season with half the salt and half the pepper.
- Drizzle the diced zucchini with the remaining olive oil, salt and pepper. Toss gently on the tray to coat and spread into a single layer next to the salmon.
- Place the tray in the toaster oven and broil for 7 to 10 minutes, until the salmon flakes easily with a fork or reaches 135°F at the thickest part. Squeeze fresh lemon juice over the salmon and zucchini and let rest for 2 to 3 minutes before serving.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Broiled Salmon for 1. How long do you broil the salmon, nothing in the directions. I don’t have a thermometer to check it.
Broil for 7-10 minutes (Step 6 in the recipe card). The salmon is done when it flakes easily with a fork.
What if you don’t own a toaster oven?
You can broil the salmon in a conventional oven for 8-10 minutes.
Made this in the Air Fryer. Turned out perfect.
I’m so glad the recipe worked for you. Thank you.
Hi Joanie,
Just found your blog and I love it! I’m an English language teacher – just finished my first year teaching in Korea and I’m realizing that I want a simpler, location-independent lifestyle. I expect to spend between 3 months and 2 years in each place, doing a combination of classroom teaching, one to one teaching and online teaching. That means lightening-up in a couple of different ways! One: I need to eat healthier. Two: I need to cook my own food some of the time, but I need to do that with minimal kitchen equipment. (I plan to carry a basic “kitchen kit” – vegetable peeler, cheese shredder/zester, a set of cutlery, a pepper grinder, bottle opener/corkscrew, measuring cups and spoons, a good large mug, and one or two good knifes) and pick up a few basic larger tools (pasta pot and toaster oven) at each place I settle. But if I’m going to carry a “kitchen kit” (however minimalist) and still travel light, that doesn’t really leave room for cookbooks! So I did a search for good recipes for one online and found your blog, and I think it’s a keeper!
btw if you have suggestions for folks like me who want to cook healthy while traveling, I would love that and I think lots of other people (including people your son’s age) would too!!
Thanks so much for your great work!!
Allison
Hi Allison,
Thank you so much for your email. How exciting it must be to live and teach in another country! I love to travel and have said many times that I would love the opportunity to live overseas.
I love your approach to cooking and and meal planning and I’m so glad you found our site. I hope you are able to find many new recipes here that will be easy to make with easily accessible ingredients.
Best,
Joanie