Broiled Salmon
Ingredients
Directions
Prepare
Cut the salmon into 1-inch thick slices.
Dry the slices with a cloth and sprinkle with coarse sea salt.
Broil
Place the salmon skin side down on a greased grill over hot coals.
Rub the grill bars with lard to prevent sticking.
When one side is broiled, cover the fish with a plate and carefully turn the grill over.
Slide the salmon back onto the grill to cook the other side.
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 fillets
- The main protein, which firms and turns flaky as it cooks over the heat.
- Lard
- A fat that coats the grill bars so the fish releases cleanly instead of sticking.
The step that matters
Turning the salmon. Fish is delicate and sticks when its first side is seared, so covering it with a plate and turning the grill over lets it flip without tearing. Greasing the bars first helps it release.
“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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