Broiling salmon is the easiest and tastiest way that I have found to cook it. Just make sure to get your oven very hot and place the rack near the broiler. In 4 to 6 minutes, you will have perfectly cooked fish. I like pairing the fish with a chimichurri sauce made of mint, parsley, and capers, which offers extra flavor to this tasty dish.
- 1 cup fresh flat-leaf parsley leaves
- 1 cup fresh mint leaves
- 2 garlic cloves
- 1 tablespoon capers
- 1 teaspoon honey
- 1/4 cup white wine vinegar
- 1/2 cup olive oil, plus more for brushing
- 4 6-ounce center cut salmon filets
- Salt and freshly cracked black pepper
Preheat oven to broil and move an oven rack close to the broiler, about 3/4 of the way up the oven. Line a baking sheet with parchment paper.
Add parsley, mint, garlic, capers, honey, vinegar and a large pinch of salt and pepper to a blender. With the motor running, slowly stream in olive oil and blend on high until smooth, about 1 to 2 minutes. Pour chimichurri into a bowl.
Lay the salmon filets on the baking sheet. Brush with olive oil and sprinkle with salt and pepper.
Broil salmon for 4 to 6 minutes or until lightly browned and the tip of a paring knife can be easily inserted without any resistance. Place salmon on serving platter and spoon chimichurri on the top of each salmon filet. Serve immediately.
- Total Fat
- Saturated Fat
- Dietary Fiber