In April my husband and I celebrate our wedding anniversary. This year it’s number 15. We like to celebrate at home instead of going out for a heavy meal at a restaurant. I wanted to make a special dinner for him this year. He’s a big fan of salmon. And it’s one of my favorites too. This salmon dish is fancy enough to serve for any special dinner but it is lite and only takes minutes to make. Pair it with your favorite
side dish for a complete entrée.
| Serving size:
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One 6 ounce fillet
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| Number of servings:
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2
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| Calories per serving:
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150
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| Ingredients
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Calories
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| 2 six ounce fillets of salmon
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300
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| Salt
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0
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| Pepper
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0
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Set the oven to broil and pre-heat to 400 degrees. Place the salmon fillets on a sheet pan. Sprinkle the fillets generously with salt and pepper. Place the salmon in the preheated oven on the top most rack. Broil the fillets until the tops are golden brown and slightly charred (approximately 6-8 minutes). Remove the fillets from the oven. Serve.
Barbara's Tips
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The key to this recipe is to cook the salmon at a very high temperature really close to the heat, for a short period of time. This yields a fillet with a nice crusty top and a moist interior. It’s the crusty top that adds a nice charred, salty taste to an already flavorful fish.
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There is no need to add any oil to the salmon fillets before placing them in the oven. Salmon is a very oily fish and will brown nicely with just the salt and pepper.
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I like to use Pacific (king) salmon for his recipe because it is rich and fatty but you can used any kind of salmon. The oilier the better.
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For easy cleanup, I place the salmon fillets on a sheet pan lined with foil.
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Essential Flavor Ingredients
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Salmon is a meaty, oily fish high in omega-3 fatty acids. There are different varieties of salmon. A good portion of salmon can be classified either as Pacific or Atlantic salmon, according to the ocean in which they are found. There is just one native species of Atlantic salmon while there are many species of Pacific salmon including Chinook (or king), Sockeye (or red), Coho (or silver), pink, and Keta. Norwegian salmon, a popular type of salmon often offered on restaurant menus, is actually Atlantic salmon that is farm-raised in Norway. The flesh of salmon ranges in color from pink to red to orange with some varieties richer in omega-3 fatty acids than others. The vast majority of Atlantic salmon available around the world are farmed (almost 99%), whereas the majority of Pacific salmon are wild-caught (greater than 80%). Salmon is a favorite among fish lovers and enjoyed even by those who are not always fond of fish.
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