How to Broil Salmon
Let me show you my way to broil salmon
Servings: 4 servings
- 4 fillets salmon 6 to 8 ounces each
- 3 tablespoons olive oil extra virgin
- salt & pepper to taste
- 1 lemon quartered
- 4 sprigs dill for garnishing
Place the top rack of your oven high enough so when you place a heat proof skillet like a cast iron pan with the salmon fillets on it there will be 2-inch distance from the heat for every ½ inch thickness of salmon.So if your fillets are 1-inch thick, you’ll want them 4 inches from the heat. This prevents thicker cuts from overcooking on the outside before the center is completely cooked. Drizzle some of the oil on the pan and spread it around with the salmon fillets, skin side down. This will spread the oil around on the pan as well as coat the bottom of the fish. Use the remaining oil to coat the top of the fillets. Season with salt and pepper and place the pan on the top rack of the oven right under the broiler and broil for about 6 to 8 minutes per inch of thickness.One factor that will change the cooking time is when you take the salmon out of the refrigerator. If it comes right out of the fridge and into the pan, it could take a little longer so I recommend you try to take it out 10 - 15 minutes before you start cooking.
Carefully remove the pan from the oven using an oven mitt*. The pan is HOT and I have made the mistake of grabbing a hot pan out of the oven without a mitt and it hurts, really hurts. So be careful.
Check for doneness by looking at the color and checking for flakiness. It's not the same flakiness you find with white fish like fluke or flounder but as you can see in the photo above, there is a separation in the meat.
Transfer the fillets to serving plates and sprinkle a little lemon & extra virgin olive oil on top of each fillet.
Normally I would say let them rest for a couple of minutes before plating but I’m guessing it will take a minute or two to get them from the oven to the plate to the table.