Broiled Salmon
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 5 ingredients
Contains
FishMilk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Cut the salmon to be grilled in slices from one inch to one and one-half inches thick.
- Season with table-salt, sprinkle with melted butter or oil, and grill it for the first part on a rather brisk fire, taking care to moderate the latter towards the close of the operation.
- Allow about twenty-five minutes for the grilling of a slice of salmon one and one-half inches thick.
- Butter à la Maître d’Hôtel, anchovy butter, and devilled sauce Escoffier are the most usual adjuncts to grilled salmon.
Plating
Cookware for this recipe
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Saucepan
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Grill or grill pan
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Chef's knife
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Cutting board