Broiled Salmon With Garlic and Herbs (Gremolata)

Here in the Pacific Northwest, we enjoy a very short season wherein Copper River salmon are available.  The Copper River in Alaska is nearly 300 miles in length, and the salmon that run there become strong and robust, unlike any other salmon on the market.  Their peak season is mid-May to mid-June, and the season is so short that you have to jump on it before it is gone.

I love salmon, but I don't love its price: on average, it costs $10 per pound.  Hard to justify, when I can get chicken for $2.49 per pound or less.  Still, salmon is a delicacy, and one with immense health benefits.  I refuse to buy farmed salmon anymore.  Just do the research on it, and you will see why.  So when the Copper River Salmon hits the local grocery stores, I take advantage of it.

This is a recipe I have made for many years.  I did not always like salmon, or even fish in general- in fact, growing up, I did not much like fish at all.  I never had fresh fish though- my exposure to fish in my younger years was limited to the frozen fish sticks that pervaded the American market in the 1980s.  As such, I was not left with a favorable impression.  As an adult, I had salmon in restuarants, and was immediately won over.  It is so easy to cook at home too, and very versatile- it is delicious steamed, broiiled, or sauteed.

This recipe utilizes a basic gremolata, which is a paste made from garlic, lemon, and herbs.  It is a flavorful addition not only to fish and meats, but to vegetables, sauces, and anything else that can support the strong garlic and herb flavors.  It is excellent with steak, or in salad dressing.  It is a perfect match for the bold flavor of the Copper River salmon.  Try making some ahead and using throughout the week- you can add instant flavor to any dish.

Broiled Salmon with Garlic and Herbs (Gremolata)

Serves: 2

2 salmon filets
4 cloves garlic, pressed or finely minced
1 tsp freshly grated lemon zest
1/2 tbsp lemon juice
1/2 tbsp fresh parsley, minced
1/2 tbsp fresh chives, chopped
1/2 tbsp fresh dill, chopped
1 tsp grill seasoning
1 tsp olive oil or more as needed

1.  Preheat broiler.  Combine garlic, herbs, lemon juice and olive oil in a small bowl to make gremolata.  Set aside.

2.  Pat salmon filets dry and place skin side down on wire rack on a baking sheet.

3.  Spread gremolata (garlic and herb mixture) onto salmon filets.

4.  When broiler is hot, put salmon into oven.  Broil 7 minutes.

5.  Place a sheet of foil over salmon and continue cooking for 5 more minutes.

6.  Test salmon for doneness.  If not done, continue to cook, covered with foil, in 4 minute increments, until done.

7.  Remove from oven and serve immediately.