When broiling salmon

[Anonymous]

When broiling salmon,

1) Do I put it in a glass pan (or any pan), or

do I put it on top of a pan that has a removable flat top with slits in it (so I guess juices drip into the pan below)?

2) And there's low and high broiling heat. Which one do you recommend?

Thanks! (I know this is so…basic… )

[Anonymous]

Lay some foil on the top of your broiler pan--easy clean up, pyrex has a limit on the temp, and heat circulates better when there are no sides. I broil fish around 500 degrees. Watch it carefully it will cook quickly.

[Anonymous]

IT WORKED! OMG everybody ate it! It's the fourth time I've made salmon and the first time I didn't hear anybody complaining about it!
One kid said, we should have salmon 3x a week! The little one got full and she ate her leftovers!
THANK YOU PP!

[Anonymous]

Here another way. If you have a le creuset pan or Dutch oven type pan with lid. Set oven to 400(bake not broil), fill pan with 1/4" white wine or chicken stock, put fish in(spices if you want), put lid on, place in oven and cook for 20 minutes. Comes out prefect every time.

[Anonymous]

thanks! it's a whole new world...

[Anonymous]

Here's a third way to do it. Preheat oven to 400. Sear salmon 2 minutes on each side over a high flame on the stove. Once seared, cook it at 400 for 6 minutes

[Anonymous]

I put it in a hot cast iron pan with a little dijon mustard on top, sometimes I mix in a little oil or mayonnaise or put on some breadcrumbs. Then I broil it and squeeze on a little lemon. Great with cheese grits and greens, both of which can be made in less than 10 min provided you do quick grits and start with frozen kale.