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How to Broil Meats, Chicken, and Fish

Broiling is a great method for getting grill-like results in the kitchen. Both grilling and broiling are fast and easy, and both use direct, high heat to brown and cook food. Broiling is like grilling, then, only turned on its head. In this video you’ll learn how to broil in four easy steps. You’ll get great tips for preparing your meat in advance, for trimming fat to avoid flare-ups, and for preventing your meat from curling up under the broiler. You’ll discover how to keep lean chicken and fish moist under the intense heat of the broiler. You’ll also see a great trick for broiling meat without a broiler pan. You’ll learn which foods cook best at close range and which need a few extra inches distance from the heat source. You’ll find out why it’s best to use tongs when turning broiled meat and chicken and a wide spatula for turning broiled fish. You’ll learn at what temperature broiled steaks, chicken, and fish (like salmon and tilapia) are done and why you should allow meats to rest after removing them from the broiler.

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  • Linda

I'd like to broil salmon. This video was helpful but I'm still unsure how long to broil and how far from heat. Thank

  • Paula

Excellent video. I've always avoided broiling, but this makes it so clear. Success!

  • elle

This video was excellent. Thank you! Can you please tell me where you put the rack for fish, though? Up high, or down lower? That's the only "meat" I eat, and I'd like to try broiling it. I eat mostly salmon and tilapia. Thank you!