MAKE THE LEMON HERBED VINAIGRETTE | MARINADE:

The vinaigrette can be used to season fish, chicken and use as salad dressing.

• Add all of the vinaigrette ingredients in a measuring cup. Whisk until emulsified (creamy)
• Reserve 3 tablespoons for marinating the salmon. Store the remaining vinaigrette in a jar with a tight lid. Keeps up to 5 days.

LETS MARINADE THE SALMON:

• In a mixing bowl, add the 3 tablespoons vinaigrette, 3/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Give it a quick mix.
• Add the salmon and coat thoroughly. Allow to marinate for 15 minutes.

LET'S BROIL (15 MINUTES LATER):

• Preheat oven broiler, if required.

  Note: For my oven I usually preheat using the bake setting at 400F degrees. Once it is preheated, I then switch to the broil setting.
• Lightly oil a broiler pan or sheetpan.

  Note: Do not line the sheet pan as it will cause a fire when broiling.
• Place the salmon steaks, in a single layer, on the broiler or sheet pan.
• Broil 6" to 8" from the broiling element/flame. Broil 4 minutes.
• Remove the pan from the oven, Use a kitchen tong or fish spatula to gently flip the fish over. Return to the oven and broil 4 more minutes.

  Note: Broil time will change depending on the thickness of the fish. Usually 8 to 10 minutes get the job done.
• Four minutes later, remove the fish from the oven, Transfer to a platter. Serve with salad or vegetables. Enjoy!