A healthful and delicious way to cook fish, broiling is less messy than frying and a fuss free way to cook for large groups. This broiled salmon is one of my staples for dinner parties. A large side of salmon or several fillets can be broiled in less than 15 minutes.
The fillets–which I get from Costco–can be broiled in the container they come in, which is super useful if I am bringing the fish to a friend’s house. You can also get larger fillets, and broil them whole on a large baking sheet, which makes a extravagant presentation. Unlike chicken and meat, there is no need to turn fish over when broiling. Easy peasy.
Steaks are a good size when I am just cooking for two of us. They come in packs of two which is enough for leftovers. I also sometimes buy more steaks, cut them into quarters and toss them in my standard marinade of oil, garlic, soy sauce and sugar. These present beautifully with each guests taking as many as they choose, without having to cut through the fillet leaving a half ravaged fish for others.
Oven Broiled Salmon
Serves 4
Preparation time: 10 minutes
Cooking time: 10 minutes
1½ pound salmon fillet or steak
¼ teaspoon salt
Marinade
1 clove garlic, crushed
1 tablespoon oil
2 tablespoons soy sauce
dash of pepper
½ teaspoon sugar
Place salmon on lined baking tray. Sprinkle salt over the fish. In a bowl blend garlic with oil. Add soy sauce, pepper and sugar. Rub marinade over salmon fillet. Marinate in refrigerate for 30 minutes. Remove from fridge about 15 minutes before cooking.
Move top rack of oven to about 5 inches away from source of broiling element. Turn oven to broil on high and allow to heat up for about 1 minutes. Place tray with fish on top rack. Broil for 7 minutes with oven door slightly ajar in the broil position.
Fish is done when it looks browned on top and flesh flakes easily. Otherwise, broil for another 1-2 minutes. Transfer fish with foil on to a serving platter.
Garnish and accompaniment
Deep-fried Garlic
Soy Sauce Dipping Sauce
NOTES
–The oven door has to be left ajar for broiling.
— If you like salmon rare, remove fish when the inside is still an orange salmon color. Otherwise, cook until flesh flakes easily.
–When cooking fish a little longer, check every 1-2 minutes so it does not get over broiled and burn. It is perfectly done when it is slightly singed but not charred.
Variations
Different ingredients:
–Replace salmon with pomfret, sole, haddock, plaice and any fish fillets.
–Add a few sprigs of dill over fish. It broils to a delicious crisp!
Banquet Presentation
Plating Grilled Salmon:
–Whole fish: Broil a large slab of salmon fillet. Transfer fish with the foil on to a serving platter. Fold back foil neatly. Garnish generously with Deep-fried Garlic, recipe. Serve with any of the Soy Sauce Dipping Sauce.
–Salmon chunks: This is an attractive way to serve. Cut salmon fillets into serving cubed sizes and steaks into quarters. Marinate chunks in above marinade and then transfer to a lined baking tray for broiling. Make sure there is enough space between the chunks so it will broil efficiently. Broil for about 6 -8 minutes, until the sides of the chunks are firm and a little crispy. When cooked, use a wide spatula to transfer salmon on to a serving dish. Garnish with fried garlic, and then dribble a Soy Sauce Dipping Sauce over it.
