Bring on the Broil!

Heavy Duty Black Porcelain Range Kleen Broiler Pan features pieces of raw salmon on top of a grey background. Oil, meats and herbs are pictured on the right side of the image.

For many areas impacted by inclement weather, Fall is the perfect time of year to fire up the outdoor grill and enjoy your favorite grilled foods. Crisp steaks, charred vegetables, and smoky flavored chicken or tofu are always great. But sometimes you don't want to fire up the grill and wait for the coals to turn ashy. 

On days when you want a quick, delicious crisp food we recommend broiling. If you're in the mood for a crisp salmon, we recommend this recipe by Deborah Swanson. If you're in the market for a new broiler pan, we have just the pan for you. Check out our collection of broiler pans here

Melt-in-Your-Mouth Broiled Salmon
By Deborah Swanson
Prep 30 m       Cook 15 m   Ready In 45 m
"Fresh salmon with butter and herbs melts in your mouth; it's truly the best. Serve it with wild rice pilaf and fresh string beans."
1 clove garlic, chopped
2 tablespoons olive oil
4 (6 ounces) salmon fillets
1/2 cup butter
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice

1/4 cup white wine
1 teaspoon ground black pepper
1 teaspoon garlic salt
1 1/2 teaspoons fines herbs
1/4 cup chopped fresh dill

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.
Printed From 10/18/2017

Whitney Bashaw

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