To Broil Salmon
Ingredients
Directions
Prepare
Dry the salmon slices with a clean cloth.
Sprinkle a little coarse sea salt over the salmon.
Broil
Place a gridiron over good live coals and rub the bars with lard.
Lay the salmon on the gridiron with the skin side down.
When cooked on one side, cover with a dish and carefully turn the gridiron over.
Rub the bars again with lard and slip the salmon back onto the gridiron.
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
- Provides the main protein, which firms and turns opaque as it cooks over direct heat.
- Lard
- Coats the bars and the fish so the salmon releases cleanly and browns lightly.
The step that matters
Turning the salmon. Fish flesh is delicate and sticks and breaks easily once the proteins set. Cooking skin side down first and turning carefully with a cover keeps the slices intact and cooked through.
“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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