Broiled Salmon

I recently found an interesting broiled salmon recipe and used it as an opportunity to learn how to broil for the first time. It turns out that broiling is the fastest and easiest way to cook salmon (though poaching and baking in foil are very easy and also pretty fast).

If you are as broiler-challenged as I very recently was, broiling uses the top oven heating element at very high heat to quick cook meat that is placed just 2 to 4 inches below the heat. You actually keep the oven door cracked open while broiling, so this is a great technique for the fall and winter, when you appreciate your house being a little warmer now and then.

Here are a number of great broiled salmon recipes from CookingLight.com in printer-friendly format (some recommend cooking techniques other than broiling, but they are easily adapted to broiling, generally by simply broiling for about 8-12 minutes or until the salmon flakes easily when tested with a fork):

Broiled Salmon with Marmalade-Dijon Glaze
Sweet Orange Salmon
Pastrami-Style Salmon
Honey-Glazed Salmon
Margarita Salmon
Cinnamon-Apricot Glazed Salmon
Bourbon-Glazed Salmon
Sweet Salmon with a Kick
Lemon Soy Salmon
Spiced Salmon with Mustard Sauce

The Pastrami Salmon is one of our all time favorites!

Salmon Doesn’t Get Any Easier Than This

Not long ago my wife and I were what you would consider cooking-challenged. Anything more difficult than boiling water or grilling a steak was way out of our league. I got the following simple tip from a butcher working for Fred Meyer. From that positive experience our cooking ability has blossomed.

Dilled Salmon Fillets

Preheat oven to 450º.
Cut a sheet of aluminum foil big enough to enclose the fillets.
Spray it with olive oil or your favorite cooking spray.
Place the salmon on the foil, skin side down.
Slice some ¼” cucumber slices on the salmon.
Seal the foil.
Cook for about 25 minutes.
You’ll need to adjust either the time or temperature depending upon the thickness of the fillet. 25 minutes is a good starting point, and you’ll soon figure out how to fine tune things. Until then, if it's not quite done, just toss it back in the oven for a few more minutes.

The result is that the cucumber will infuse the salmon with a mild dill flavor, your salmon will remain moist and tender, and you’ll get some good cooked veggies to boot! Who knew cooking fish could be so easy?