Broiled Salmon
Ingredients
Directions
Prepare
Cut salmon into 1-inch thick slices.
Dry the slices with a cloth.
Sprinkle coarse sea salt on the salmon.
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, then turn the fish using a plate to avoid breaking.
Slip the salmon back onto the grill.
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, cooking through to a flaky texture under direct heat.
- Coarse sea salt
- Seasons the fish and draws out surface moisture for a better sear.
- Lard
- Greases the grill bars so the fish releases cleanly and browns.
The step that matters
Turning the salmon. Salmon flakes apart easily when moved, so it should be turned only once the first side has set and firmed. Turning with a plate supports the fish whole, keeping the slices intact and the skin from tearing.
“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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