Broiled Salmon Recipes for a Quick Finish to a Fast Start

Salmon is not a cheap fish so don't cheap up on the garlic or basil here; use real sliced garlic and fresh basil leaves, ok?

4 6-ounce pieces skinless salmon fillet
4 medium tomatoes, halved
1/2 teaspoon paprika
2 tablespoons olive oil
Kosher salt and black peppe
r8 sprigs fresh thyme
4 cloves garlic, slice

Heat the broiler.

Place the salmon and tomatoes, cut-side up, in a broiler-proof roasting pan or on a rimmed baking sheet.

Sprinkle the salmon with the paprika. Drizzle the salmon and tomatoes with the oil and season with ¾ tsp salt and ¼ tsp pepper. Scatter the thyme and garlic over the top.

Broil until the salmon is opaque throughout and the tomatoes are tender, 8 to 10 minutes. Done.

This very impressive dish looks expensive, but if you can find salmon at a reasonable price the rest of the components are really cheap. Hey, even if you buy the expensive wild-caught variety you’re only buying one pound, so I say go for the good stuff.

1/2 cup olive oil
1/4 cup balsamic vinegar
4 cloves garlic, pressed
4 4-oz salmon fillets
1 Tbsp chopped fresh cilantro
1 Tbsp chopped fresh basil
1 1/2 tsp garlic salt

Mix together the olive oil and balsamic vinegar in a small bowl.

Rub garlic onto the fillets, arrange them in a shallow baking dish. and pour the vinegar and oil over them, turning once to coat. Sprinkle on the cilantro, basil, and garlic salt. Set aside to marinate for 10 minutes. Meanwhile, preheat your broiler.

Place the salmon 6 inches from the heat source, and broil for about 12 minutes, flipping once, until lightly browned on both sides and easily flaked. Brush with the sauce from the pan a couple times during the broiling. Done.

You know how slowly carrots cook so be sure to dice them really small, ok? And don't say, "rag out"; it's "ragoo".

1 Tbsp olive oil
1 small onion, chopped
1 large carrot, peeled and diced
1 large zucchini, diced
2 cloves garlic, minced
2 Tbsp tomato paste
4 cups low-sodium chicken broth
1 (15.5-ounce) can chickpeas, drained and rinsed
1 cup basil leaves, sliced into ribbons,plus more for garnish
1/2 tsp each salt & black pepper
4 (6-oz) skinless salmon fillets

Heat oil in large skillet over medium-high heat. Add onion and cook until soft, about 3 minutes. Add carrot, zucchini, and garlic and cook, stirring, until carrots are firm-tender, about 4 to 5 minutes. Add tomato paste and stir. Add chicken broth and chickpeas and bring to boil. Reduce heat to low and cook, covered, until liquid thickens, about 10 minutes.

While it's thickening, season the salmon with the 1/4 tsp each of the salt & pepper, and broil for 8 minutes per inch of thickness, turning once.

The ragout should be ready now, so remove skillet from the stove, add the cup of basil and 1/4 tsp each of salt and pepper. Serve with 1 & 1/2 cups of chickpea ragout per plate, garnished with the extra basil.

Oh, what a little tequila and lime juice - 1 Tbsp each – can do to good salmon!

4 (5 oz) salmon fillets
1 Tbsp tequila
1 Tbsp lime juice
1/2 cup sour cream
2 Tbsp chopped fresh parsley
1 Tbsp chopped chives
1/2 tsp grated lime peel
Dash of salt and white pepper
2 Tbsp butter, melted
Lemon and lime slices (for garnish)
Cilantro sprigs (for garnish)

Place the fillets in a single layer in a large pan and pour the combined lime juice & tequila over them. Cover the pan and marinate in the fridge for about 15 minutes.

Meanwhile, in your blender, combine the next 6 ingredients and process until smooth; set aside.

Transfer salmon to a broiling pan, reserving the marinade in a bowl with the butter, and broil, basting with the marinade mixture, until fish flakes easily, 3 to 5 minutes depending on thickness.

Plate the salmon; top with the liquid from the broiling pan and any remaining marinade; spoon on the sour cream mixture, garnish and serve.
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