This is a buttery texture wild salmon that is easy and quick to make. The ingredients in the marinade really give this salmon a rich and mildly tart flavor that will delight your palate.
I hope you will enjoy this recipe as much as my family does. Your feedback, comments, and questions are always welcome. Thanks.
Broiled Wild Salmon
- 2 pounds wild salmon cut into four 8 ounce portions
- 2 lemons zest and juice one of the lemons
- 2 teaspoons salt
- 1 teaspoon fresh ground black pepper
- 2 cloves garlic minced
- 2 tablespoons Grey Poupon Mustard
- 1/4 cup white wine (Use "real" wine - I used a Pinot Grigio)
- 1 tablespoon extra virgin olive oil
Place the salmon in a medium bowl. Cut one lemon in two and squeeze the juice on the fish. Run the coldest tap water on the fish, enough to cover the fish. Let it sit for about 15 minutes
Note: This process helps eliminate that raw fishy smell.
In the meantime, in a small bowl, add the lemon juice from the second lemon, lemon zest, salt, black pepper, mustard, garlic, white wine, and olive oil. With a fork or spoon mix to combine.
Rinse and pat the fish dry. Place the fish in a medium bowl and pour the marinade over the fish. Coat to combine
Let the fish sit in the marinade for 15 minutes.
Preheat the broiler.
Note: I broil the fish on a rack that is about six inches from the flame.
Place the fish on a large sheet plan lined with aluminum foil
Place the fish under the broiler and cook for 10 minutes
Remove the salmon from the broiler. Plate and serve with your favorite sautéed vegetable.
I like to use Wild Pacific Salmon. It's relatively expensive, but it is well worth the price. It's a thick piece of fish and as a result, it comes out with a moist and buttery texture.