Broiled Salmon
Ingredients
Directions
Prepare
Cut the salmon into 1-inch thick slices.
Pat the slices dry with a cloth and sprinkle with coarse sea salt.
Rub the gridiron bars with lard to prevent sticking.
Broil
Place the salmon skin side down on the gridiron over hot coals.
When one side is broiled sufficiently, cover the fish with a plate.
Carefully turn the gridiron over.
Slip the salmon from the plate 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 fillets
- Provide the main protein, which firms and turns opaque as it cooks over the heat.
- Lard
- Adds a thin coat of fat to the gridiron bars so the fish releases cleanly.
- Coarse sea salt
- Seasons the surface of the fish and adds a little flavor contrast.
The step that matters
Covering the fish with a plate and turning it. Cooked salmon is delicate and can break apart or stick when flipped. Covering it with a plate lets you lift and turn the whole piece in one motion, and the skin side should be well set first so it holds together.
“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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