There is nothing I love more than a simply broiled salmon topped with a slightly sweet, slightly salty glaze. While I typically glaze my fillets with maple syrup and a bit of soy sauce, fresh strawberries cooked down with a bit of strawberry jam makes for a delicious topping that can be made in mere minutes.
Serve with a side salad or, as I did, with sautéed zucchini ribbons tossed in pesto.
Click here to see 9 Ways to Enjoy Summer Strawberries.
- 1 cup strawberries, trimmed and diced into ¼-inch chunks
- ¼ cup strawberry jam
- 2 salmon fillets, about 4 ounces each
- Salt, for finishing
- Fennel seeds, for finishing (optional)
Preheat broiler to high. Meanwhile, combine strawberries and jam. Cook either over high heat on stove top until the strawberries begin to break down or cook uncovered in microwave for 90 seconds. Set aside.
Place fillets in an oven-proof pan. Top each fillet with 2 tablespoons each of sauce. Season with salt and fennel seeds.
Broil about 1 inch away from element for 6-8 minutes, or until the fish is nearly cooked through. Serve immediately drizzled with more sauce.
Whenever I want to make something quick for dinner, I default to one of my trusted salmon recipes. I always have frozen salmon fillets on hand. All I need to do is remember to defrost them the night before. Although even if I forget, I can simply use them frozen in most recipes and cook the fish a little longer.
This broiled salmon recipe is one of my go-to weeknight dinners because it's so easy to make and it's truly delicious. Baked salmon is another good one. Super easy too, but it takes slightly longer and you do need to heat up your oven.
What to Season Salmon with
All good dishes start with fresh ingredients, then the seasonings. We, however, favor glazes and do not marinate the fish prior.
In this easy broiled salmon recipe, we make a honey-butter glaze fragrant with garlic, thyme, and oregano. It’s quick and deserves a chef’s kiss.
If you’d like to have a go at different glazes, try our salmon recipe with maple syrup, this easy salmon steak recipe, and an oven-baked teriyaki salmon.
Morton's Salmon with Beurre Blanc Sauce
Beurre blanc is a standard cream sauce used in a number of Morton's recipes. It's a French-style sauce (if anyone knows great sauces, it's the French!), easy to make and endlessly versatile. Cooking the wine until it nearly evaporates adds great flavor to the sauce, and adding the butter a tablespoon at a time turns it silken. Take your time when you make this you will be rewarded with a smooth, satiny sauce with subtle but gorgeous flavor. We serve it at the restaurant with salmon, and of course it's integral to Chicken Christopher and Shrimp Alexander.
Vegetable oil cooking spray
Six 8- to 10-ounce salmon fillets, with skin, if possible
1/3 cup vegetable oil, such as canola or safflower
1 tablespoon seasoned salt
3 lemons, halved, for garnish
1 1/2 cups beurre blanc (recipe below)
BEURRE BLANC INGREDIENTS
1 teaspoon clarified butter or olive oil
1 large shallot, minced (about 1/4 cup)
1/3 cup dry white wine
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 teaspoon fresh lemon juice
1/4 teaspoon salt
Freshly ground white pepper
DIRECTIONS FOR SALMON
1. Preheat the broiler or prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals or heating element should be medium-hot.
2. Lightly brush both sides of the salmon fillets with oil and then season both sides lightly with seasoned salt. (If using the oven, broil the salmon, skin side down, about 3 inches from the heat source for about 5 minutes.) Slide a spatula between the skin and fish and turn the fish over. Broil the salmon for 3 to 5 minutes longer, or until opaque and beginning to flake. If grilling, place it on the grate, skin side down, for about 5 minutes. Turn and grill for 3 to 5 minutes more.
DIRECTIONS FOR BEURRE BLANC
1. In a medium saucepan, heat the clarified butter over medium-low heat. Add the shallot and sauté for 2 to 3 minutes, or until it softens without coloring.
2. Add the wine, raise the heat to medium-high, and bring to a boil. Reduce the heat and simmer for 3 to 4 minutes, or until the wine reduces and the liquid coats the bottom of the pan. Add the cream and simmer, stirring often, for 5 to 7 minutes, or until reduced by half.
3. Reduce the heat to low and begin adding the butter, a tablespoon at a time, whisking after each addition. Do not allow the cream to boil once the butter is added.
Serve each fillet garnished with a lemon half and the beurre blanc sauce on the side.
How To Broil Salmon
In a large saucepan, melt butter, then add oil followed by garlic. Sauté for about 30 seconds or until fragrant. Then add minced thyme, rosemary, and cook for another 30 seconds to a minute. Turn off the heat, add mustard and lemon juice.
Preheat the broiler. Adjust your rack to the center position in your oven. Line a heavy rimmed baking sheet with foil or parchment paper. Use cooking spray to spray the baking sheet. Set aside. Pat the salmon fillets dry with a paper towel. Salt and pepper salmon, then place in a single layer on the baking sheet. Using a spoon, pour butter mustard sauce over fillets. Broil for 3 minutes. Then flip the fillets so the side is facing the heat source and baste with butter sauce. Broil for another 3 minutes. Salmon is done when it is fork-tender.
Sheet Pan Broiled Salmon
Sheet pan dinners… it’s pretty much the easiest way to get dinner on the table without making a mess and having 239047 dishes to do at the end of the night. This Sheet Pan Broiled Salmon is currently my everything for many reasons.
First – it’s fast. Like so fast. You can come home, marinade the salmon for 30 minutes while you have a glass of wine, get some work done, change into your comfy clothes etc… you get the idea. Once the salmon is marinated, it goes onto the sheet pan and into the oven. 10 minutes later… dinner.
Second – if you didn’t gather that I’m obsessed with Broccolini, you’ve clearly been MIA. I’m obsessed. It’s so versatile, takes on any flavor and it’s just more fun that regular broccoli. It’s the base of this sheet pan dinner and it’s perfect. You could also do just about any other vegetable that you preferred. The key to broiling veggies on this sheet pan dinner is making sure they are long and skinny so they broil quickly. I’ve done it with green beans – easy. Sliced carrots – yes please. You get the idea.
Third (and lastly) – there’s barely any clean up! If you want to make it even easier to clean up, place a sheet of tin foil on the bottom of your baking sheet before broiling the veggies and the fish. That way, when you’re done, you can just crumble up the tin foil and toss it. Feels pretty easy right…. that’s because it is!
So next time you need dinner on the table in 20 minutes or less… make this!! And you could even make the marinade ahead of time and just pop the fish into it after work!
6 salmon fillets (6 ounce each)
1/2 teaspoon salt
1 teaspoon black pepper, divided
6 tablespoons Dijon mustard, divided
1 container (8 ounce size) sour cream
1 jar (3 ounce size) capers, well drained
For fish: Sprinkle fish with salt and half the black pepper brush fish with 2 tbsp. mustard. Place on a lightly greased rack in a broiler pan.
Broil 5-1/2 inches from heat (with electric oven door partially open) 7 minutes or until fish flakes easily with a fork.
For sauce: Combine remaining pepper, remaining mustard, sour cream, and capers. Serve over fish.
Sourcing Your Salmon:
I want to give some extra attention to sourcing your salmon, as it&rsquos a subject about which I&rsquom pretty passionate. Knowing where my food comes from and feeling content with my ingredient selections is half the fun in cooking for me. I get a feeling of satisfaction each and every time I buy local or domestic goods from a quality source, knowing I did my part in promoting sustainability. Plus, I find fruit, vegetables, and animals that have been grown and harvested with care always yield the freshest, tastiest meals.
Copper River Salmon (an organization of fishermen in Cordova, Alaska that brings freshly-caught salmon from the Copper River and Prince William Sound to market) sent me a huge (3-pound-ish) fillet of King Salmon &ndash fresh off the boat! &ndash last week. You may have seen my instagram post of the gorgeous salmon fillet before it hit the grill. King Salmon is known for its super rich flavor, brilliant texture, and high oil content. It has the highest content of omega-3 fatty acids of all the wild salmon species. And you guys&hellipit melts in your mouth.
I was so excited upon its arrival that I instantly knew what I wanted to do with it: 1.) Grill 2.) With friends. And wine. All a fillet of this caliber needs is a sprinkle of sea salt and pepper, since the flavor of the fish is so fresh and buttery. I did add some spices to the fillet prior to grilling, but kept them pretty light. Because the fillet was long, I cut it in half in order to make it easier to flip on the grill. The other half, I broiled in the oven, which also turned out magnificently.
Visit Copper River Salmon&rsquos site and learn more about the organization and its commitment to sustainability. You can also find CRS near you by using their store locator . You&rsquoll be seeing more delicious salmon recipes in the future, courtesy of the folks at Copper River Salmon. ALSO, stay tuned, because I&rsquoll be visiting Cordova, Alaska in September to see the Coho salmon run!