I was often afraid to cook salmon because it didn’t seem as good as what a restaurant made. Once I figured out this recipe, I never ordered salmon again. The key is to crisp the outside but allow the flesh to stay moist and flavorful. Salmon needs little seasoning, but it must cook properly.
Makes: 4 servings
Serving size: 1 fillet
Prep time: 5 minutes
Cook time: 10 minutes
INGREDIENTS
4 wild-caught, center-cut salmon fillets, about 6oz (170g) each
1 tbsp extra virgin olive oil
1 lemon, sliced
salt and freshly ground black pepper
chopped fresh parsley
DIRECTIONS
1 Preheat the oven to broil. Pat the salmon dry with paper towels. (Drier salmon makes for crispier fish.) Cover a baking pan with aluminum foil and spray with nonstick cooking spray.
2 Place the fillets skin side down on the pan. Brush with the olive oil, top with lemon slices, and season with salt and pepper. Fold the foil over the fish to trap in the heat and to protect the skin from cooking too quickly.
3 Broil the fish until it reaches your desired doneness:
4 Unwrap the foil and broil for 2 minutes more to crisp the top.
5 Remove the fish from the oven, top with parsley, and serve immediately.
per serving