10 Quick Weeknight Dinners That Make the Most of Your Broiler

When you want deep, smoky, charred flavor but don’t own a grill—or don’t feel like firing it up—the broiler does the job. Its intense, direct heat also makes it one of the fastest ways to get dinner on the table. Quick-cooking proteins like salmon, shrimp, and clams benefit most: the high heat delivers char and crisp edges while keeping the center tender. But the broiler isn’t limited to delicate seafood—it can also mimic grilled flavor on heartier cuts like chicken and beef, from tandoori-style chicken to a juicy indoor burger.

01 of 10

Broiled Tandoori-Style Chicken With Almonds and Couscous

Use your broiler to replicate the charred, smoky flavor of tandoori-style chicken indoors. Marinate chunks of chicken in yogurt and spices, then cook under high heat until deeply browned with crisp edges. The drippings flavor the couscous below, while dates add sweetness and almonds bring crunch.

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02 of 10

Broiled Whole Porgy With Blistered Shishito and Tomato

Whole fish feels fancy, but it’s actually a great quick weeknight option. This broiled porgy with tomatoes and shishito peppers comes together in under 30 minutes, the high heat delivering blistered skins and charred flavor. It also keeps the flesh tender while the skin crisps. Cooking everything—the fish and vegetables—whole means there’s barely any prep.

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03 of 10

Easy Broiled Miso-Marinated Black Cod

Miso black cod may be synonymous with Nobu, but it traces back to the Japanese technique kasuzuke, adapted here with supermarket-friendly ingredients. A mix of sake, mirin, miso, and soy sauce creates a balance of sweetness and deep umami, and the same mixture works as both marinade and glaze, keeping things simple.

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04 of 10

Maple Mayo Broiled Salmon

One of the easiest ways to cook salmon is also one of the most delicious. A coating of flavored mayo shields the fish from the broiler’s high heat, creating a browned, crunchy crust while keeping the interior tender and flaky. Use the technique as a starting point, swapping in different flavors for the mayo as you like.

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05 of 10

Juicy Broiled Burgers

When you want charred, crisp-edged burgers without firing up the grill, cook them under the broiler. The key is shaping the patties with a slight indentation in the center to prevent bulging, and making them a bit wider than you want to account for shrinkage. For the best browning, position the oven rack about six inches from the broiler.

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06 of 10

Lemony Broiled Potatoes With Halloumi Cheese

Greek-style potatoes become the base for a broiler-friendly gratin. The key is slicing Yukon Golds extra thin and arranging them in a single layer so the heat penetrates quickly. Plenty of lemon juice and zest give them their signature bright, Greek flavor. Halloumi, while not traditional, adds a creamy, crispy, squeaky texture that’s hard to resist.

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07 of 10

20-Minute Broiled Shrimp With Harissa and Beer

This dish feels like a holiday or special occasion, but comes together in weeknight time thanks to the broiler. Toss shell-on shrimp in a harissa-spiked beer and butter sauce, then cook under high heat until juicy and lightly charred. Large, shell-on shrimp are key here—they stay plump under the heat. Serve straight from the cast-iron pan with plenty of crusty bread for soaking up the sauce.

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08 of 10

One-Pan Broiled Salmon With Quick-Pickled Green Beans

Blast green beans under the broiler to drive off moisture, blistering and puffing them so they’re primed for a quick, dilly pickle. The result lands between cooked and raw: charred complexity with plenty of snap and brightness from the vinegar and spices. Serve alongside mayo-coated salmon, broiled until deeply browned with a moist, tender interior.

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09 of 10

Broiled Clams With Tomatoes, Butter, and Tarragon

The broiler’s intense heat cooks clams just until they pop open. It also bursts tomatoes, which, with olive oil and garlic, form a saucy base for the briny shellfish in this easy, elegant dinner.

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10 of 10

Broiled Asparagus With Fried Egg and Gorgonzola

In classic asparagus alla Milanese, the vegetable is steamed or boiled. Here, a quick trip under the broiler intensifies its flavor, adding smoky, charred depth. The asparagus becomes a meaty base for funky, creamy Gorgonzola to melt into, while a fried egg adds richness, Parmesan brings nuttiness, and toasted breadcrumbs deliver crunch.

Get Recipe: Broiled Asparagus With Fried Egg and Gorgonzola

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