Broiling fillets: Broil 4 to 5 minutes for very thin salmon or 7 to 10 minutes for 1-inch thick salmon, until it’s just tender and pink at the center (the internal temperature should be between 125°F in the center).
Make ahead: The quinoa can be cooked up to 3 days in advance and refrigerated. The salmon can marinate up to 2 hours before broiling.
Soy sauce substitutes: I typically use tamari in recipes that call for soy sauce; it’s gluten-free. For a soy free and gluten-free alternative, use coconut aminos and add an additional pinch of salt.
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