Broiled Salmon

 

There are instructions on the package of frozen Salmon for how you should prepare it, but I saved this method because this is how it works for me. I also included instructions for removing that grey mucky flesh that is attached to the skin - so it doesn't taste fishy. 

If you want to actually serve it over corn with the sides that are shown in this picture, see the separate recipe for Seared and Steamed Halibut over Corn with Butter Sauce. 

Serves 4

Ingredients:

• One 12 oz package frozen Sam's Choice All Natural Wild Alaskan Sockeye Salmon. 
• 2 Tbsp. EVOO. 
• 1/8 tsp salt. 
• 1/8 tsp pepper. 

Directions:

1. Open the outside packaging of the Salmon, but keep it in it's vacuum-sealed packaging while it's thawing. 
2. To thaw: place both salmon filets in a 2.5 quart bowl, and cover them with tap water until completely submerged. Allow them to sit on the counter for 2 hours. 
3. Turn on the broiler setting of the oven. 
4. Use kitchen shears and cut open the vacuum-sealed packaging from the salmon and pour any excess liquid down the drain. 
5. Rinse each salmon under the tap for a few seconds. 
6. Place them skin-side down, on a baking sheet that has been covered with nonstick foil and 2 Tbsp. of EVOO. Make sure each salmon is not touching the other filet. 
7. Broil for 7 minutes. 
8. Remove from oven, then flip each salmon, and use a knife to carefully remove the skin from both filets, as well and the mucky grey/brown flesh that was attached to the skin. This stuff tastes really fishy, and should be discarded. 
9. Once you have a beautiful, salmon-colored filet, flip it back over and sprinkle both filets with salt and pepper. 
10. Cut each filet in half lengthwise, to make 2 servings per filet. 
11. Serve immediately, and save the other filet (if necessary) for the following night.