Sea salt, olive oil and heat are the only ingredients you need to turn out great salmon every time. Particularly if you’re just getting into cooking and you try this recipe, we’d love to hear from you with any comments or questions and of course a report on how your salmon came out!
Over the years, one question has repeatedly come our way: “I really don’t do much cooking, but I’d like to be able to make salmon. Is there an easy recipe you know of?”
Not only is the answer to this question a resounding “Yes,” the recipe happens to be our favorite. I learned about shioyaki (salting and cooking) when I lived in Japan where shioyaki can refer either to charcoal grilled fish or, more commonly in home kitchens, broiling.
In addition to being the definition of simplicity, the genius of this recipe is that, unlike more elaborate recipes, the salt brings out rather than masks the flavor of the fish. This is exactly what you want when dealing with a fresh, wild-caught salmon. On the other hand, because the flavors are simple, the finished dish is easily enhanced with toppings. Try it with raspberry chipotle sauce (easily made at home) or with Mae Ploy Sweet Chili Sauce. Here’s how it’s done.
Ingredients & Preparation
- You’ll need a broiling sheet. A standard cookie sheet works fine, but a heavier sheet is even better.
- Salmon fillets – any species of wild-caught salmon
- A favorite kosher salt or sea salt. We’ve found coarse Grey Sea Salt to work especially well.
- Extra virgin olive oil
- Place oven rack in center or one position below center. (This is the one “trick” you might need to experiment with. Ovens vary. So don’t be discouraged if your first attempt doesn’t work out as you expected. Adjust the rack position and go for it again! Once you have this dialed in, the rest is a snap.)
- Place the broiling sheet in the oven and preheat on Broil. (10 minutes is generally the right amount of time.)
- Meanwhile, rinse salmon fillet(s) in cold water. Pat dry with paper towel and place skin side down on cutting board.
- Sprinkle salt on fillet.
- Put a little olive oil on the hot broiling sheet – enough to cover the area where you’ll place the fillet.
- Place salmon fillet skin side down on prepared sheet and place in oven. It should vigorously sizzle when it touches the sheet. If it doesn’t, simply place the sheet back in the oven and continue preheating.
- Cooking time will vary depending on fillet thickness. 8 to 10 minutes is usually about right. An oil-like liquid will begin to emerge from the top of the fillet when it is done. Again, if your first attempt produces an undercooked or overcooked fillet, make a note, stick it on your fridge, and adjust the cooking time. If the fillet comes out overly dry on top or burnt, you probably need to lower the rack. Keep simple notes till you get it dialed in.
Fillets prepared this way are superb served on rice, on pasta, served along with tartar sauce or avocado spread as a sandwich or broken into pieces to top a superb Alaska-style pizza. Going for an added touch with a glass of wine? It’s tough to beat a lightly chilled Chardonnay.
Raspberry Chipotle Sauce Recipe
Broiled Salmon Spine: Getting the Most out of Every Salmon
Getting it right with salmon means the differerence between a banquet and a not-so-special platter. This sounds scrunprtuous.
Agreed. We get served quite a bit of overcooked fish – dry and no longer flaking nicely. It can really help to keep notes at first. Thanks for the comment, Maureen.
I wish I could taste salmon right out of the river! My husband has, in Alaska, and he’s going again. And he doesn’t even like salmon much, although (thankfully) he did eat it. And, he liked it!
Hopefully he’ll bring back some fillets!