No-Brainer Salmon

April 16, 2014

You need a broiler, a bowl, and a roasting pan or tray. That’s it, I promise. I recently fed six of us a 3-pound thick fillet of salmon which I brought to room temperature, seasoned lightly with salt and pepper, generously glazed with a 50/50 mix of blond miso and pure maple syrup, and placed on a lightly oiled roasting tray. I’ve made this a few times, and it’s better if you can have the fish at least 8 inches from the heat so the glaze caramelizes. Keep your eye on it. This can happen in less than five minutes. Because the fish is room temperature you then can turn off the flame and allow the inner flesh to cook in the residual heat. How long? Test it by inserting a sharp knife. If it goes in without resistance, you’re ready to eat.

Want to grill? I’ve also put the glazed salmon fillet on a soaked cedar plank which has been pre-soaked in water so it does not burn, placed that on a metal tray, and then put the whole contraption on a barbecue, closed the lid, and seriously ended up with the best piece of salmon I’d ever eaten.

No comments yet.

By submitting a comment you grant Kitchen in Surgency a perpetual license to reproduce your words and name/web site in attribution. Your email will never be shared.