To Broil Salmon
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Dry the salmon slices with a cloth.
Sprinkle coarse sea salt on both sides.
Cook
Rub the bars of a hot grill with lard or drippings.
Place the salmon on the grill and cook until done.
Alternatively, lay the salmon in a dripping pan and cook in a 400°F (200°C) oven.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Salmon
- Forms the main body of the dish and cooks to a firm, flaky texture when heated.
- Lard or drippings
- Coats the hot grill bars so the salmon releases cleanly and browns on the surface.
The step that matters
Rub the bars of a hot grill with lard or drippings. Fish sticks to grill bars when they are cold or unoiled, and the fat must be hot so the surface sears and releases cleanly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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