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.

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

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

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.

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!

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.

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… )