Food & dining

Recipe: Broil fillets of salmon close to the element until it’s cooked and a little charred

Salmon comparison story by Sheryl Julian. Pictured: Canada salmon. FOOD STYLING: Sheryl Julian. Slug for Food: 13salmon
Sally Pasley Vargas for the Boston Globe

Some cooks broil salmon with the skin up, so the fat in the skin can baste and protect the flesh. Others broil it skin down, so the top of the fish looks a little charred when served. This is the skin down method. With your fingers, feel the flesh side (side that was closest to the bone) for pin bones. Remove them with tweezers or tongs. Rub pieces of boneless salmon on both sides with olive or vegetable oil. Sprinkle it with salt and pepper. Set it skin side down in a baking dish. Heat a broiler and set a rack 6 inches from the element. Broil the fish for 6 to 8 minutes, depending on thickness, or until a meat thermometer inserted into the thickest part of the fish registers 145 degrees. Sprinkle with lemon.

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Sheryl Julian can be reached at sheryl.julian@globe.com. Follow her on Twitter @sheryljulian.