Broiled salmon has become a go to weekday dish when I need a fast meal for the family. Salmon can be canvas to express yourself—its strong flavor is complimented by a wide variety of possible herbs, spices and glazes. Frequently, I start with a glaze of one of my fruit jams—lemon or orange marmalade—but today I chose to use savory. Savory is an herb similar to sage.
Note: I usually make some kind of rice dish to go with my salmon.
Karl’s Broiled Savory Salmon
¾ lb. salmon filet
1 tsp. savory
Pinch black pepper
Pinch Kosher salt
1 tsp. butter or olive oil
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.
Tip: Lining the pan with foil saves a lot of work, as the jam that slides off of the fish bakes hard onto the bare surfaces of the pan.
Note: If you are like my wife and do not intend to eat the fish skin, it is not necessary to scale the filet. However if you plan to eat the skin, do not forget to remove the scales.
3. Sprinkle savory, pepper and salt over the filet.
Note: While I prefer to use savory in leaf form—due to covid—I was only able to get it in powdered form.
4. Brush the butter or oil over the filet.
5. 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 a fish fillet depends entirely on how thick it is.
Note: Check the salmon for doneness 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.
6. Remove the salmon from the oven and let it cool slightly.
7. Serve warm.