Broiled salmon in a lemony garlic sauce that's ready in under 20 minutes. This no-fuss salmon is key to having dinner on the table quick, fast, and in a hurry.
quarter size baking sheet, cast iron skillet or other oven-safe skillet
Chef's knife or other sharp knife for removing skin
Cutting board used for removing the skin
Parchment paper and foil paper used for removing skin and easy clean up
Ingredients
3lbssalmon (or steelhead )
2teaspoonkosher salt
1teaspoonblack pepper
1teaspoonred pepper flakes
3teaspoonsmoked paprika
Lemon Garlic Vinaigrette
6tablespoongrape-seed oil (or olive oil)
3tablespoonfresh lemon juice(juice of 1 large lemon)
4clovesgarlic(minced or thinly chopped)
Instructions
Lemon Garlic Vinaigrette
Add all the ingredients into a measuring cup and whisk until combined. Use any remaining vinaigrette on a salad.
Salmon
Wash salmon and thoroughly dry with paper towels. If you prefer the skin removed, please refer to the section within the post on how to remove the skin.
Place the salmon on a bakig sheet and pour the lemon garlic vinaigrette over the top. Season with kosher salt, pepper, red pepper flakes, and smoked paprika. Place under the broiler for 8 to 10 minutes.
Remove the salmon from the broiler. If unsure about the done-ness, check the internal temperature of the salmon using an instant meat thermometer. If the internal temperatures reads 145 degrees, the salmon is done.
Serve immediately wit your favorite sides and enjoy.
Notes
To get good caramelization, make sure the salmon is dried thoroughly.
Salmon can become over cooked really fast (within minutes), pay close attention and use a timer if necessary when broiling, grilling, baking or even pan frying salmon.
You can substitute grape-seed oil for a really good olive oil.
This salmon recipe cooks fast, make sure your sides are ready ahead of time.
Use a quarter size baking sheet instead of a larger one to keep the lemon garlic vinaigrette from spreading too much away from the salmon.