It is a weekday meal and I wanted something simple and quick. I decided on broiled salmon, but how to make it special? I make a lot of marmalades—most of which I give away—but I usually have a few flavors in my kitchen. Today, I chose the lemon and dill goes nicely with lemon.
Note: I served my salmon with steamed rice with furikake and a spinach salad.
Karl’s Broiled Salmon with Lemon Marmalade and Dill
1 lb. salmon filet
pinch Kosher salt
1 Tbs. Karl’s Micro Lemon Marmalade
1 tsp. dill weed, dried
1. Pre-heat the broiler and set the rack to the top level—2 inches from the heat.
2. Lay the filet—skin side down—on a Pam-ed small lipped baking tray.
3. Sprinkle the salt over the filet.
4. Spread the marmalade over the fish.
5. Lightly sprinkle the dill over salmon.
6. Put the tray into the oven and broil until the top is browned and the fish is cooked through, about 10-15 minutes.
Tip: How long it takes to broil fish depends entirely on the thickness of the fillet.
Note: Check the salmon for done-ness by inserting a knife point into the thickest part of the fish and twist the blade to separate the flakes. If the meat is still underdone, continue broiling for another 2-3 minutes.
7. Remove the salmon from the oven and let it cool slightly.
8. Serve warm.
4 responses to “Karl’s Broiled Salmon with Lemon Marmalade and Dill”
Pingback: Karl’s Broiled Salmon with Ginger White Peach Glaze | Jabberwocky Stew
Pingback: Karl’s Broiled Salmon with Liliko’i Glaze | Jabberwocky Stew
Pingback: Karl’s Broiled Savory Salmon | Jabberwocky Stew
Pingback: Karl’s Broiled Salmon on a Bed of Leeks | Jabberwocky Stew