Broiled Salmon

The Pacific Northwest is famous for wild caught salmon. Our family went trolling for salmon just once off the Oregon coast on a charter boat. The seas were so rough that the kids and I were seasick down in the cabin the whole trip, and only Barry was able to land a couple of fish. We enjoyed them later though. This is my basic broiled recipe for fresh salmon.

Ingredients:

1 to 1.5 pounds of fresh salmon or steelhead fillets, farmed or wild caught, skin-on

1 whole lemon, sliced into rounds

1 tbsp canola oil

2 tbsp of lemon juice, preferably fresh squeezed

garlic powder

lemon pepper seasoning

• Lightly oil a low-sided (1-2 inch high) metal, glass or ceramic baking pan with canola oil and lay the fillets out in the pan (or first line the pan with aluminum foil, and then grease the foil, to make clean-up easier)

• Cut larger fillets into serving-size pieces with scissors or kitchen shears (cuts through salmon skin easier than using a knife)

• Lay salmon pieces skin-side down in oiled baking pan, sprinkle with lemon juice, garlic powder, and lemon pepper seasoning, arrange lemon slices around fish.

• Broil in oven for about 20 minutes on medium to medium high heat, until lemon slices are slightly blackened and salmon is well cooked.

Serves 3-4