Easy Broiled Salmon Recipes

EASY BROILED SALMON RECIPE

Steps:

• Preheat the broiler to 500° or medium.
• Place the salmon skin-side down on a sheet tray lined with parchment paper or foil.
• Evenly squeeze on the lemon juice all over the salmon. Rub the finely minced garlic all over the top of the salmon.
• Drizzle the olive oil covering the salmon then season with salt and pepper.
• Place on a rack that is about 8-10 inches from the top heating element and broil it for 8-10 minutes or until browned and cooked. Set aside and rest for 3-4 minutes before serving.
• In a medium-size bowl add in the red wine, red wine vinegar, and soy sauce and mix until combined. Save about 1/3 of the mixture for later use.
• Add the remaining 2/3 to a large saute pan and heat over medium heat until hot, about 1 to 2 minutes. Turn the heat to low and whisk in the butter until melted in.
• Add in green onions to the sauce and serve the salmon with the sauce.

MELT-IN-YOUR-MOUTH BROILED SALMON

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a jelly roll pan with aluminum foil, and spray with nonstick spray.
• Place garlic and olive oil in a small microwave safe bowl and cook on High for 1 1/2 minutes. Melt the butter in a saucepan over low heat, and stir in the garlic mixture. Remove from heat; stir in the Worcestershire sauce, lemon juice, white wine, black pepper, garlic salt, and fines herbs.
• Place the salmon fillets skin-side down on the prepared pan. Spoon about 1/3 of the butter sauce over the fillets, and sprinkle evenly with the fresh dill.
• Broil in the preheated oven for 3 minutes. Turn salmon fillets so that the side of the fillet faces up, and baste fillets with about 1/3 of the butter sauce; broil for 3 minutes. Turn the fillets to place the opposite side facing up; spoon on the remaining butter sauce; broil until the fish flakes easily with a fork, about 3 additional minutes.

EASY BROILED SALMON

Steps:

• Heat the broiler on high and set an oven rack directly below the heating element (4 inches below). Line a large rimmed broiler-safe baking sheet with foil (for easy cleanup).
• Generously spray both sides of the salmon fillets with olive oil.
• Place the fish fillets in the pan, skin side down. Sprinkle their tops with kosher salt, black pepper, garlic powder, and dried thyme.
• Lightly spray the tops again, to help keep the spices (especially the thyme) moist and prevent them from scorching under the broiler.
• Broil the salmon until opaque and cooked through, about 4 minutes. Serve immediately.

BROILED SALMON

Steps:

• Heat broiler and line a baking sheet with parchment. In a small bowl, mix together mustard, garlic, shallot, thyme, rosemary, and lemon juice and season with salt and pepper. Spread mixture all over salmon fillets and broil, 7 to 8 minutes.
• Garnish with more thyme and lemon slices and serve.

SIMPLE GRILLED SALMON

Steps:

• Prepare the grill. If you have a gas grill, turn it to high heat. If you have a charcoal grill, set it up for partial direct high heat.
• When the grill is hot, clean the grates and wipe with cooking oil to prevent the fish from sticking.
• Prepare the salmon by drizzling olive oil on each filet.
• Add the salt, pepper and garlic. Squeeze lemon over each filet.
• Start with the skin side up (flesh side down) and sear on direct high heat for 1-2 minutes.
• Use a spatula to turn the fish and place over indirect medium heat for 5-7 minutes.
• Cook until the fish reaches 145 degrees F in the thickest part of the filet. The salmon should be opaque and flake easily with a fork.

EASY BROILED SALMON

Steps:

• Preheat broiler.
• Whisk together mayonnaise, mustard, and paprika in a bowl. Smear almost one-half on one side of salmon lightly.
• Broil salmon about 3 inches from flame for 4 minutes.
• Turn steaks and smear rest of dressing mixture on them. This coating should be a bit heavier than that on the other side. Broil for another 4 minutes.
• NOTE: Don't be afraid to substitute other mustards for the Dijon. I found a mustard with dill that works perfectly. I also like the Jack Daniels mustard. Or substitute 1/2 teaspoon dry mustard with lemon pepper for the paprika.