Broiled Salmon
Ingredients
Directions
Prepare
Dry the salmon slices with a cloth and sprinkle with coarse sea salt.
Broil
Rub the grill bars with lard to prevent sticking.
Place the salmon skin side down on a greased grill over hot coals.
Broil until one side is cooked.
Turn the fish by placing a plate on top and flipping the grill.
Carefully slip the salmon back onto the grill from the plate.
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 slices
- Forms the main protein that cooks through over the heat.
- Coarse sea salt
- Seasons the surface of the fish and draws out a little moisture.
The step that matters
Turn the fish by placing a plate on top and flipping the grill. Salmon slices are delicate and can break or tear when turned. Using a plate to support the fish while flipping keeps it intact and helps it stay together on the grill.
“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.
More broiled salmon recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.