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Salmon in the broiler- what spices?

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Cooking salmon in the broiler tonight- what spices do you use?

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  1. My DH uses dried dill all the time.
    I vote for a sprinkle of Zatar mix or a brushing of teriyaki sauce (my favorite).
    Add your spices about 20 min. before cooking for even better flavor.
    DO NOT overcook! You want the salmon to still be a bit translucent in the center when you remove it from the broiler, as it will continue to cook. If you fully cook it, you will be eating dried out salmon!
    Have a delicious dinner.
    p.j.

    3 Replies
    1. re: p.j.

      Thanks PJ- took your advice and the steaks turned out really good.
      Spencer

      1. re: Spencer

        You are very welcome!

      2. re: p.j.

        Great call all around, p.j. Za'atar is the perfect topping--flavorful, tart, and with a nice crunch. I added a lot of crushed red pepper, topped with some sliced shallot and thin slices of lemon (per ballulah, below). Then barely broiled (5-6 minutes?) a gorgeous wild char. That was a luscious dinner. Yum. Thanks.

      3. Next time: salt, black pepper, bit of lime juice, touch of chili (grind some dried to a fine); sprinkle some chopped cilantro upon serving.

        1. Another option for future salmons -- my sister does a tasty marinade with maple syrup, soy sauce and red pepper flakes.

          1. one of my faves is maple syrup or brown sugar mixed in with whole grain mustard, garlic and olive oil. the consistency will be more of a paste. spread over salmon and broil. it makes a wonderful, flavorful crust.

            2 Replies
            1. re: ctl98

              That sounds interesting. Maple syrup and thyme is strangely good, too..

              1. re: Glencora

                I've been doing my salmon lately with equal parts smoked paprika (sweet, NOT hot - I made that mistake once and I thought my tongue was going to fall off), ground fennel seed and brown sugar, plus salt and pepper to taste.

            2. It's probably a little late, but I like fresh mince ginger and garlic. Plus fresh lemon when it is out of the broiler. Salmon is nicest when it is simple in my opinion.

              Katerina
              http://dailyunadventures.com

              1. For me it's all about the Chinese 5-spice rub - gotta have star anise.

                1. Thanks for all the help folks!
                  I'm loaded for bear next time I get some salmon :)

                  1. I would use some lemon and old world spice. I am not big on rosemary or dill. I like the flavor to be light. Just make sure you coat the fish with extra virgin olive oil first.

                    1 Reply
                    1. re: Sarah P

                      Sarah,
                      What is "old world spice?"
                      Thanks, p.j.

                    2. I layer whole slices (paperthin) of lemon across the length of the cuts of salmon. And a little salt and pepper, dabs of butter and a tiny sprinkle of dried dill.

                      1. I've never broiled it like this but I like to make foil packets with salmon, seasoned with S&P then top with some fresh rosemary, slices of mango. I'm not sure if you could go ahead and broil it. The mango may burn before the salmon cooks.

                        DT

                        1. dry rub of lawry's season salt; pepper and granulated garlic...drown in lemon juice.
                          option 2: marinate in Coco's asian sesame dressing overnight.

                          1 Reply
                          1. re: fooddiva

                            I cook it in a pan after marinating with melted butter, s&p, soy sauce, lemon juice. Drizzle it with the marinade while you're cooking it a couple times as well, and I make it medium rare.