Easy Broiled Salmon

30 mins
Serves 8
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Directions

  1. 1Place the salmon on a sheet tray lined with parchment paper or foil.
  2. 2Place the salmon on a sheet tray lined with parchment paper or foil.
  3. 3Place the salmon on a sheet tray lined with parchment paper or foil.
  4. 4Mince the garlic cloves using a garlic press.
  5. 5Mince the garlic cloves using a garlic press.
  6. 6Mince the garlic cloves using a garlic press.
  7. 7Slice the lemon in half.
  8. 8Slice the lemon in half.
  9. 9Slice the lemon in half.
  10. 10Squeeze both lemon halves all over the salmon to integrate citrus flavor.
  11. 11Squeeze both lemon halves all over the salmon to integrate citrus flavor.
  12. 12Squeeze both lemon halves all over the salmon to integrate citrus flavor.
  13. 13Add the finely minced garlic to the top of the salmon and rub it in with your hands.
  14. 14Add the finely minced garlic to the top of the salmon and rub it in with your hands.
  15. 15Add the finely minced garlic to the top of the salmon and rub it in with your hands.
  16. 16Drizzle olive oil all over the top of the salmon.
  17. 17Drizzle olive oil all over the top of the salmon.
  18. 18Drizzle olive oil all over the top of the salmon.
  19. 19Season the salmon with sea salt and fresh cracked black pepper.
  20. 20Season the salmon with sea salt and fresh cracked black pepper.
  21. 21Season the salmon with sea salt and fresh cracked black pepper.
  22. 22Set the salmon aside for about 10 minutes to allow the flavors to infuse.
  23. 23Set the salmon aside for about 10 minutes to allow the flavors to infuse.
  24. 24Set the salmon aside for about 10 minutes to allow the flavors to infuse.
  25. 25Pour 1 cup of red wine (Cabernet Sauvignon or Merlot) into a measuring cup.
  26. 26Pour 1 cup of red wine (Cabernet Sauvignon or Merlot) into a measuring cup.
  27. 27Pour 1 cup of red wine (Cabernet Sauvignon or Merlot) into a measuring cup.
  28. 28Add 1 cup of red wine vinegar to the measuring cup.
  29. 29Add 1 cup of red wine vinegar to the measuring cup.
  30. 30Add 1 cup of red wine vinegar to the measuring cup.
  31. 31Add 1 cup of soy sauce to the measuring cup.
  32. 32Add 1 cup of soy sauce to the measuring cup.
  33. 33Add 1 cup of soy sauce to the measuring cup.
  34. 34Add the salmon to the broiler, about 8 inches from the top, at 500 degrees Fahrenheit (medium broil) for 8 to 10 minutes.
  35. 35Add the salmon to the broiler, about 8 inches from the top, at 500 degrees Fahrenheit (medium broil) for 8 to 10 minutes.
  36. 36Add the salmon to the broiler, about 8 inches from the top, at 500 degrees Fahrenheit (medium broil) for 8 to 10 minutes.
  37. 37Pour about two-thirds of the delicious sauce into a large frying pan.
  38. 38Pour about two-thirds of the delicious sauce into a large frying pan.
  39. 39Pour about two-thirds of the delicious sauce into a large frying pan.
  40. 40Heat the sauce over low heat.
  41. 41Heat the sauce over low heat.
  42. 42Heat the sauce over low heat.
  43. 43Once the sauce is hot, whisk in 1 stick of unsalted butter until combined over low heat.
  44. 44Once the sauce is hot, whisk in 1 stick of unsalted butter until combined over low heat.
  45. 45Once the sauce is hot, whisk in 1 stick of unsalted butter until combined over low heat.
  46. 46Sprinkle thinly sliced green onions into the sauce and whisk in.
  47. 47Sprinkle thinly sliced green onions into the sauce and whisk in.
  48. 48Sprinkle thinly sliced green onions into the sauce and whisk in.
  49. 49Drizzle a little of the sauce on top of the cooked salmon.
  50. 50Drizzle a little of the sauce on top of the cooked salmon.
  51. 51Drizzle a little of the sauce on top of the cooked salmon.
  52. 52Serve the salmon alongside the sauce, garnished with lemon wedges and green onions.
  53. 53Serve the salmon alongside the sauce, garnished with lemon wedges and green onions.
  54. 54Serve the salmon alongside the sauce, garnished with lemon wedges and green onions.

Ingredients

  • 1 side (3 lbs) fresh salmon
  • 1 side (3 lbs) fresh salmon
  • 1 side (3 lbs) fresh salmon
  • 3 garlic cloves
  • 3 garlic cloves
  • 3 garlic cloves
  • 1 lemon
  • 1 lemon
  • 1 lemon
  • 3 tbsp olive oil
  • 3 tbsp olive oil
  • 3 tbsp olive oil
  • sea salt
  • sea salt
  • sea salt
  • black pepper
  • black pepper
  • black pepper
  • 1 cup red wine
  • 1 cup red wine
  • 1 cup red wine
  • 1 cup red wine vinegar
  • 1 cup red wine vinegar
  • 1 cup red wine vinegar
  • 1 cup soy sauce
  • 1 cup soy sauce
  • 1 cup soy sauce
  • 1 stick unsalted butter
  • 1 stick unsalted butter
  • 1 stick unsalted butter
  • 0.25 cup green onions
  • 0.25 cup green onions
  • 0.25 cup green onions

Equipment

sheet traygarlic pressknifefrying panwhisk

Tips

  • Always prefer fresh, wild-caught salmon as it tastes better, is more natural, and sustainable.
  • Leave the skin on the salmon to add flavor and keep it moist.
  • Season high, about a foot away from what you're seasoning, to cover all the surface area.
  • Do not heat the sauce too much while whisking in the butter to prevent separation.