Grilled Salmon
photo by Bergy
- Ready In:
- 10mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 6 medium salmon steaks
- 1⁄3 cup olive oil
- 4 cloves garlic, crushed
- 1⁄2 cup parsley, Chopped
- 1⁄4 teaspoon dried dill weed
- 1 teaspoon salt
- 1 cup fine dry breadcrumb
- 1⁄4 cup butter or 1/4 cup margarine, softened
directions
- Place salmon on well-greased broiler pan.
- Combine and blend oil, garlic, parsley, dill weed and salt in blender.
- Stir in bread crumbs and set aside.
- Brush steaks with butter.
- Broil about 4 inches from heat 8 minutes or until fish flakes easily when tested with fork.
- Spread about 2 tablespoons garlic mixture on each salmon steak.
- Return to broiler and broil 1 or 2 minutes or until lightly browned.
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Reviews
-
I put the oil in a skillet and put salmon in skin side first then turned it all with no heat. After coating both sides with olive oil I put it in the broiler skin side up and covered it with foil for ten minutes. Then took the rest of the ingredients doubled the melted butter to 1/2 cup, coated the freshly chopped bread crumbs with the spices and butter. Then pulled the salmon from the oven and poured the coated crumbs over the top, placed it back in the broiler skin side down with no foil for 8 minutes. Served with rice and Asian salad mix. Delicious, but how good it was is not as important as would I make this again, oh yeah and frequently.
-
Very tasty recipe. I cooked it a little differently -I didn't mix the crumbs in with the garlic parsley. I placed garlic mixture on the salmon without painting it with butter. Loosely covered the pan with foil baked the fish for ten minutes at 375 then sprinkled about a tbsp of Panko crumbs on each filet and continued baking this time 6" from heat uncovered for a further 12 minutes - perfect, moist salmon. Will make again
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Tweaks
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Excellent. The topping was mouth watering. I had never used my broiler before and this was a good primer, and turned out delicious to boot. Usually I don't like my cooking, but I loved this. I even reduced the recipe for two people, used fresh bread crumbs, and used a salmon fillet instead of steak and it still turned out great.
RECIPE SUBMITTED BY
I'm a writer, a retired accountant, a wife, grandmother, a gardener, a cook, a bird watcher, a sky watcher, a lover of the ocean, a walker, and a life long resident of Victoria, BC on Vancouver Island.
It's a big city now, with all the big city advantages and disadvantages. I miss the small town feel but love the restaurant choices and the people friendly improvements.
My writing is mainly non fiction on historical bits, and I have brief and so far unsuccessful forays into historical fiction. Someday.....
I don't think I'm a great cook but I'm the kind of cook who can walk into the kitchen and find good things in the fridge and pantry and make it into a meal that everyone thinks is pretty darn good. Sometimes I use a recipe and sometimes...not so much.
I have a great collection of cookbooks, and I love reading them and studying the pictures. Sometimes I even cook the recipes, LOL! And that is why I love Zaar, an unending source of recipes and pictures. It's heaven!
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