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Imagine a perfectly cooked piece of salmon, flaky and tender, alongside some crisp, fresh zucchini. That’s what this Broiled Salmon for One recipe offers you, and it’s so easy to make! Whether in a toaster oven or a regular oven, this dish brings the essence of a seafood restaurant into your kitchen, minus the hassle. It’s a quick sheet pan meal, pairing salmon and zucchini, all cooked together and ready in under 15 minutes. Perfect for a quick, healthy, and satisfying meal!

Complement your broiled salmon and zucchini with a choice from our many single serving side dish recipes. Options like fluffy white rice, rich buttered noodles, or a simple green salad with homemade vinaigrette are perfect. For a full meal experience, add a slice of buttery cornbread.

Why You’ll Love This Easy Broiled Salmon Recipe

  • Fast & Easy: Short on time? This recipe comes together in less than 15 minutes, making it perfect for busy weeknights.
  • Single Serving: No need to cook a whole pan! This recipe is perfectly sized for one person.
  • Healthy & Delicious: Salmon is loaded with protein and healthy fats, while zucchini adds a pop of vitamins and fiber.
  • Minimal Cleanup: Everything cooks together on a single sheet pan, making cleanup a breeze.
  • Flavorful: Simple seasonings let the natural flavor of the salmon shine through.

RELATED: 20 Single Serving Meatless Recipes

A forkful of salmon fillet on a plate with chopped roasted zucchini.

Ingredients

This section provides a quick rundown of the ingredients used in this easy broiled salmon recipe. For complete measurements and step-by-step instructions, please scroll to the recipe card located at the bottom of this post.

  • Salmon: The star of this dish, salmon is a fatty fish that’s not only delicious but also packed with Omega-3 fatty acids and protein. It’s rich, flavorful, and can stand up to a variety of seasonings. If you’ve got an extra salmon fillet, consider using it in a Salmon Rice Bowl.
  • Olive Oil: Olive oil adds healthy fats and aids in the cooking process. It helps to crisp up the edges of the salmon and zucchini while keeping the insides juicy.
  • Lemon Juice: This offers a citrusy tang that brightens up the fatty salmon and the earthy zucchini. It also helps to tenderize the fish.
  • Salt: The universal seasoning, salt enhances the natural flavors of both the salmon and zucchini. A little goes a long way in bringing out the other flavors in this dish.
  • Pepper: Adds a subtle heat to contrast with the salmon and sweet zucchini. A classic pairing with salt, it rounds out the seasoning.
  • Zucchini (diced): Zucchini is a wonderful low-calorie vegetable that is high in water content. Dicing it allows for quicker and more even cooking, plus it absorbs the flavors of the marinade beautifully. Consider using any leftover zucchini in a Mini Vegetable Lasagna, Chocolate Zucchini Bread, or Pasta Primavera.

If you have any ingredients leftover from this toaster oven salmon recipe, check out our Leftover Ingredients Recipe Finder.

Recipe Variations

  • Spicy Salmon: Add a kick by sprinkling the salmon with chili flakes or cayenne pepper before broiling.
  • Teriyaki Glazed Salmon: Brush the salmon with teriyaki sauce for an Asian twist.
  • Lemon Herb Salmon: Top the salmon with fresh lemon slices and a sprinkle of your favorite herbs like dill or parsley.
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How To Broil Salmon

These instructions, along with step-by-step photos, will show you how to broil salmon in a toaster oven. Remember, you can also use a conventional oven for this recipe if you prefer.

See the recipe box below for ingredient amounts and full recipe instructions.

Step 1: Prepare the Toaster Oven Tray and Dice the Zucchini

First, line your toaster oven tray with aluminum foil for easy cleanup later. Next, wash the zucchini thoroughly and gently pat it dry with a paper towel. Use a sharp knife to trim off both ends of the zucchini. Cut the zucchini in half lengthwise to create a stable flat surface. Finally, slice each zucchini half into 1/2-inch wide strips, and then chop these strips into small dices. This diced size ensures quick and even cooking.

Broiled Salmon and Roasted Zucchini for one.

Step 2

Drizzle olive oil over the salmon, followed by a sprinkle of salt and pepper. Gently massage these seasonings into the salmon to ensure even flavor distribution.

Pro Tip: Pat the salmon dry before adding the oil and seasoning. This helps ensure the skin gets nice and crispy.

rubbing oil over a serving of salmon next to diced zucchini on a sheet pan.

Step 3

Flip the salmon fillet to ensure the bottom side also gets lightly coated with the olive oil mixture.

dredging a portion of raw salmon in oil, salt and pepper on a sheet pan.

Step 4

For evenly seasoned zucchini, place the diced pieces in a bowl and add salt, pepper, and olive oil. Toss the mixture until the zucchini is well-coated with the seasoning. Then, spread the seasoned zucchini on the same tray beside the salmon.

Pro Tip: Don’t overcrowd the pan. Give the salmon and zucchini some space so they cook evenly.

a piece of salmon on a foil lined baking sheet next to diced zucchini.

Step 5

Put the tray into the toaster oven and set it to broil. Cook the salmon and zucchini for a time range of 7 to 10 minutes. Once done, drizzle fresh lemon juice over both the salmon and the zucchini for added flavor.

Pro Tip: You will know when your salmon is done when it flakes easily with a fork. You can also check the fish for doneness with an instant read thermometer. The FDA recommends a minimum internal temperature of 145°F, which should be measured at the thickest part of the fillet. However, Cook’s Illustrated notes that 120° F is the preferred temperature for wild salmon and 125° F for farmed salmon. I cook my salmon to 135° F.

Cook time is a guideline: Cooking time can vary depending on the thickness of your salmon fillet.

RELATED: Single Serving Comfort Food Recipes

Expert Tips

  • Before beginning to cook, be sure to thoroughly read through the entire recipe, including the Ingredient Notes, and take a look at the process photos provided. This will give you a clear understanding of how the recipe should be executed, helping you to achieve perfect broiled salmon each time. All the essential details are included in this recipe post, so make sure you don’t skip any part!
  • For those who prefer different vegetables, zucchini can be easily substituted with yellow squash, broccoli, or cauliflower florets without altering the cooking method.
  • Regarding toaster ovens, if you don’t have one, I can recommend a specific model that I regularly use and find excellent for recipes like this.

Frequently Asked Questions

How should I store leftover salmon?

Store any leftovers in an airtight container in the fridge for up to 2 days.

Is this salmon recipe gluten-free?

Yes, it is naturally gluten-free.

Can I use frozen salmon?

Yes, just make sure to thaw it completely before broiling.

How long does it take to broil salmon?

It typically takes between 7-10 minutes.
You will know when your salmon is done when it flakes easily with a fork. You can also check the fish for doneness with an instant read thermometer. The FDA recommends a minimum internal temperature of 145°F, which should be measured at the thickest part of the fillet. However, Cook’s Illustrated notes that 120° F is the preferred temperature for wild salmon and 125° F for farmed salmon. I cook my salmon to 135° F.

Is broiling salmon in a toaster oven different from a regular oven?

Not significantly, though toaster ovens might cook a bit faster due to their size.

Broiled Salmon and chopped Roasted Zucchini on a plate.

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:

For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.

For examples of the dishes used at One Dish Kitchen, please visit our Store page.

If you’ve tried this broiled salmon or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.

If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!


Your Cooking For One Source
Because you’re worth it

Broiled Salmon For One

4.72 from 7 votes
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 1 serving
Make a quick and healthy Broiled Salmon for one! This easy recipe, perfect in a toaster or regular oven, brings a restaurant-quality meal to your table in under 15 minutes.

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
  • lemon juice optional
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Instructions 

  • Preheat the toaster oven to broil.
  • First, line your toaster oven tray with aluminum foil for easy cleanup later. Next, wash the zucchini thoroughly and gently pat it dry with a paper towel. Use a sharp knife to trim off both ends of the zucchini.
    Cut the zucchini in half lengthwise to create a stable flat surface. Finally, slice each zucchini half into ½-inch wide strips, and then chop these strips into small dices. This diced size ensures quick and even cooking. Place the zucchini into a bowl and set aside to season later.
  • Rinse and pat dry the salmon fillet and place it on the toaster oven tray.
    Drizzle ½ tablespoon of olive oil over the salmon, followed by half of the salt and half of the pepper. Gently massage these seasonings into the salmon to ensure even flavor distribution.
  • Flip the salmon fillet to ensure the bottom side also gets lightly coated with the olive oil mixture.
  • Add the remaining salt, pepper, and ½ tablespoon of olive oil to the zucchini in the bowl. Toss the mixture until the zucchini is well-coated with the seasoning and oil. Then, spread the seasoned zucchini on the same tray beside the salmon.
  • Put the tray into the toaster oven. Cook the salmon and zucchini for a time range of 7 to 10 minutes. Once done, drizzle fresh lemon juice over both the salmon and the zucchini for added flavor.
    Pro Tip: You will know when your salmon is done when it flakes easily with a fork. You can also check the fish for doneness with an instant read thermometer. The FDA recommends a minimum internal temperature of 145°F, which should be measured at the thickest part of the fillet. However, Cook’s Illustrated notes that 120° F is the preferred temperature for wild salmon and 125° F for farmed salmon. I cook my salmon to 135° F.

Notes

  • Before beginning to cook, be sure to thoroughly read through the entire recipe, including the Ingredient Notes, and take a look at the process photos provided. This will give you a clear understanding of how the recipe should be executed, helping you to achieve perfect broiled salmon each time. All the essential details are included in this recipe post, so make sure you don’t skip any part!
  • For those who prefer different vegetables, zucchini can be easily substituted with yellow squash, broccoli, or cauliflower florets without altering the cooking method.
  • Regarding toaster ovens, if you don’t have one, I can recommend a specific model that I regularly use and find excellent for recipes like this.

Nutrition

Serving: 1serving, Calories: 462kcal, Carbohydrates: 6g, Protein: 25g, Fat: 37g, Saturated Fat: 4g, Cholesterol: 23mg, Sodium: 879mg, Potassium: 511mg, Fiber: 1g, Sugar: 4g, Vitamin A: 390IU, Vitamin C: 35.1mg, Calcium: 31mg, Iron: 0.7mg

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.

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I’m Joanie and I’m incredibly happy you’re here! Our aim is to inspire individuals with access to single serving recipes, education, and a supportive community that will enable them to enjoy the preparation of a meal that will nourish both body and soul.

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6 Comments

  1. John Bost says:

    What if you don’t own a toaster oven?

    1. Joanie Zisk says:

      You can broil the salmon in a conventional oven for 8-10 minutes.

  2. Linda Wilson says:

    Made this in the Air Fryer. Turned out perfect.

    1. Joanie Zisk says:

      I’m so glad the recipe worked for you. Thank you.

  3. Allison Hammond says:

    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

    1. Joanie Zisk says:

      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