Broiled salmon is presented as a fast and delectable dinner option, taking only 10 minutes to cook without the need for preheating the oven. The article emphasizes the texture and taste of the salmon, describing it as flaky and moist. It provides practical tips on broiling, including the importance of positioning the rack and monitoring cooking times with a thermometer. Recipe steps are briefly mentioned, encouraging readers to prepare sides or sauces while the salmon cooks, highlighting both ease and flavor as key advantages of broiling.
"Ohhhhh my goodness is this broiled salmon delicious! I'm going to do this brining and broiling method every time now. Nice crispy top, flaky insides. Aaaah it was perfect!" -Tanvee
While the salmon broils, you can make the rest of the meal: like a few sides or a salmon sauce. Alex and I exchanged glances of surprise when we first tasted this fish: it was so flaky and moist, we couldn't stop eating it.
Here are a few things to know about broiling before you start: Broilers vary, so watch the cook time carefully! A thermometer is helpful.
The salmon should be about 6 inches below the broiler heating element. Position the rack accordingly. Most broilers are about 3 to 5 inches from the heating element.
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