Salmon To Die For

from leadwiththediet.com


  1. Place salmon, skin side down, in a broiler safe dish
    (to minimize cleanup you can cut a piece of parchment paper to the exact size of the fillet and lay the fish on top of the parchment. careful not to let too much paper peek out, as it may burn under the intense broiler heat)
  2. Generously coat fillet with olive oil, then sprinkle liberally with sea salt and fresh ground pepper.
  3. Put under broiler on SECOND rack down from top, not the "normal" broiling height.
  4. Broil salmon (no need to turn) depending on thickness, about 15-25 minutes. (Like with any broiling, leave the oven door ajar).
  5. Salmon should be golden on top and done all the way through. (If you broil it too close to the heat it gets burned on the top way before it's cooked all the way through.)
  6. This is heavenly hot, and really good cold too.

One of my most often requested summer pot-luck contributions is a slab of this, surrounded by big stems of fresh dill and chilled at least several hours, preferably overnight.