Help with cooking salmon
Hi! I have a 1.75 pound skin-on salmon fillet. Ideally I would like to smoke it, but that doesn't work in my condo.
So, my next thought was to broil it, but I wasn't sure exactly how to or for how long or for how close to the broiling element, etc. etc.
The end-goal is to take it to a brunch tomorrow morning with cream cheese and crackers.
I'd love your ideas of what to do with this salmon today. Thank you all so much!
Broiling the salmon would likely give you a rare center and crusted outside.
In the past, I've taken a salmon filet and smeared it with butter, dill and lemon juice, closed it in a foil envelope and roasted it. Turned out moist and flakey, and perfect for the ladies lunch I hosted with a nice pulley fuse (or however that's spelled).