This easy broiled salmon recipe with garlic, lemon, and the simple-to-make delicious sauce comes together in under 30 minutes.
Servings: 8
Prep Time: 10 minutesminutes
Cook Time: 10 minutesminutes
Ingredients
3poundside of fresh salmon
juice of 1 lemon
3finely minced cloves of garlic
3tablespoonsolive oil
1cupred wine
1cupred wine vinegar
1cupsoy sauce
1stick unsalted butter
¼cupssliced green onions
coarse salt and fresh cracked pepper to taste
Instructions
Preheat the broiler to 500° or medium.
Place the salmon skin-side down on a sheet tray lined with parchment paper or foil.
Evenly squeeze the lemon juice all over the salmon. Rub the finely minced garlic all over the top of the salmon.
Drizzle the olive oil covering the salmon, then season with salt and pepper.
Place on a rack about 8-10 inches from the top heating element and broil it for 8-10 minutes or until browned and cooked. Set aside and rest for 3-4 minutes before serving.
In a medium-size bowl, add in the red wine, red wine vinegar, and soy sauce and mix until combined. Save about 1/3 of the mixture for later use.
Add the remaining 2/3 to a large saute pan and heat over medium heat until hot, about 1 to 2 minutes. Turn the heat to low and whisk in the butter until melted.
Add green onions to the sauce and serve the salmon with the sauce. There will be plenty of sauce left over to use in other recipes.
Notes
Make-Ahead: The salmon is meant to be eaten as soon as it is done cooking.How to Reheat: To reheat the broiled salmon, place it back in a pan, cover it with foil, and cook in the oven for 10 minutes at 350°. You can also cook it in the microwave for 1:30 or until hot.Storing and Freezing: This will hold in the refrigerator covered up for up to 4 days. It will also freeze well covered for up to 3 months. Pull it out as needed and let it thaw in the refrigerator before using it.If you feel like your salmon is starting to burn, remove it from the oven or drop it down a rack or two in your oven.I prefer to broil salmon over baking it. However, I sometimes bake it after pan-searing it to help cook it the rest of the way.The salmon skin will peel right off the meat of the fish once it’s cooked.You can use a cabernet sauvignon or a merlot for the red wine in the sauce. There will also be sauce left over before heating it in the pan.It's best to cook the salmon with the skin to help seal in moisture.A medium setting or 500° is the perfect broiling temperature.I use the middle rack in the oven for this recipe.Flipping the fish when broiling it in the oven is unnecessary.I usually take the salmon out of the oven when it’s medium or 140° internally.