I would suggest broiler on high, but if you are not used to using it with fish, put the fish on a sheet pan in the middle rack rather than closer to the heat. And with all broiling, keep an eye on it as it will cook quickly and nothing is worse than dry fish. I am not a fan of heavy marinades for fish (or good cuts of meat), so maybe a pinch of salt, grind of pepper with a drizzle of oil. Finish on the plate with lemon (the acid perks it up). On the other hand, you could chop up some sun dried tomato with real black olives pieces (not from a tin can), mix with olive oil and a bit of balsamic. Coat on top of the salmon and put under the broiler. Best is when the fish is still "wet" in the middle.
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I am not a fan of heavy marinades for fish (or good cuts of meat), so maybe a pinch of salt, grind of pepper with a drizzle of oil. Finish on the plate with lemon (the acid perks it up).
On the other hand, you could chop up some sun dried tomato with real black olives pieces (not from a tin can), mix with olive oil and a bit of balsamic. Coat on top of the salmon and put under the broiler.
Best is when the fish is still "wet" in the middle.