For a quick weeknight recipe that your family will love, try cooking up this melt-in-your-mouth broiled salmon fillet recipe from True North ambassador Rick Moonen. True North is one of North America’s largest family-owned producers of North Atlantic salmon, and sells their fish to FreshDirect within 48 hours of the catch, meaning we give our customers only the highest-quality and best-tasting salmon.
Total Recipe Time: 15-20 minutes
Makes four servings
What You’ll Need:
4 salmon fillets, skin on
2 tablespoons minced fresh parsley
1 tablespoon minced fresh dill
1/3 cup minced fresh chives
8 tablespoons (1 stick) unsalted butter, melted
Coarse salt and freshly ground white pepper
About 4 teaspoons fresh bread crumbs
What to Do:
Set an oven rack in the top position, slide in a cast-iron griddle, and turn on the broiler. Let the griddle heat for 15 minutes.
Meanwhile, for the herb mix, toss the parsley, dill, and chives together in a small bowl. Pour the butter into a soup dish. Dip each piece of fish into the butter to coat it on both sides, then lay the fish skin side down on a work surface and season with salt and white pepper. Divide the herb mix among the 4 fillets, sprinkling it evenly. Sprinkle each fillet with about 1 teaspoon bread crumbs and pat the coating onto the fish. Drizzle each fillet with a little butter. Set the fillets skin side down on the griddle. You’ll hear an immediate and very satisfying sizzle. Broil the fish for about 3 minutes, until the crumbs are toasty and caramelized. Shave fresh lemon zest over the top and serve with lemon wedges on the side.
About broiling fish: The ridged broiler pan that came with your oven is not your best friend when it comes to broiling tender fish fillets. Those ridges and drip holes are designed for cooking meat. Broil a delicate piece of fish on the pan, and chances are it will fall apart when you try to take it off. The best piece of equipment to use when you’re broiling fillets – with or without skin – is a well seasoned flat cast-iron griddle. Position it under the broiler and heat it up for 15 minutes, until it’s searingly hot. When you put skin-on fillets on it, the heat from the griddle will crisp the skin, and the flat surface makes plating very simple. When you use it for skinless fillets, you get great caramelization on the bottom side. You’ll find you have perfectly broiled fillets, and the smooth surface of the griddle makes sliding the fish off and onto the plate a snap. A baking sheet will work, but it won’t get as hot as the griddle and so the skin won’t be as crisp.