Published September 1, 2000.
Two-stage broiling yields perfect texture, and a surprise ingredient makes the very best topping.
Cooking an entire side of salmon in the oven often results in fish that is either soggy or chalky.
Produce a crowd-pleasing side of salmon that is moist and firm, with a nice crust of golden caramelization contrasting with the flavorful flesh.
Broil the fish until almost cooked through and then apply a thin coating of mustard with a topping of fresh bread crumbs and crushed potato chips flavored with dill. Finish under the broiler to crisp the topping and finish cooking the salmon.
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