Broiled Fresh Pacific Salmon

Russ Myers


I am very partial to the quality and flavor of wild Pacific salmon. You may not always be able to get it, but try before accepting farm-raised salmon, which is sometimes labeled "Atlantic salmon."

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4 servings


15 Min


15 Min




one 1 1/2 lb. red salmon fillet (skin should be intact)
1/4 C. butter
2 cloves garlic, finely chopped
1/4 C. lemon juice
2 Tbs. fresh chives, chopped
lemon wedges

Directions Step-By-Step

Rinse salmon and pat dry. Press fingers lightly into the flesh to detect and remove any remaining bones. Cut fillet into 4 servings. Heat broiler or outdoor charcoal grill. In 1-quart or smaller saucepan, melt butter; stir in garlic and lemon juice. Generously coat broiler pan or grill rack with nonstick vegetable cooking spray. Place salmon in broiler pan or on grill with flesh side 3 to 4 inches from heat source. Broil 5 minutes, then brush with some butter mixture. With metal spatula, turn salmon and broil on skin side until crisp and well browned, about 4 to 5 minutes longer. Brush salmon with some butter mixture and transfer to serving plates. Heat remaining butter mixture until it bubbles. Stir in chives and pour mixture over salmon. Garnish with lemon wedges and serve.

About this Recipe

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: American
Other Tag: Heirloom