Published September 1, 2000.
To get to a recipe for broiled salmon with flavorful flesh and a golden, caramelized crust, we broiled the fish until it was almost cooked through and then applied a thin coating of mustard with a topping of fresh bread crumbs and crushed potato chips flavored with dill. We finished our broiled salmon right under the broiler to make the topping crisp.
Heavy-duty foil measuring 18 inches wide is essential for creating a sling that aids in transferring the cooked fillet to a cutting board. Use a large baking sheet so that the salmon will lie flat. If you can’t get the fish to lie flat, even when positioning it diagonally on the baking sheet, trim the tail end. If you prefer to cook a smaller 2-pound fillet, ask to have it cut from the thick center of the fillet, not the thin tail end, and begin checking doneness a minute earlier.
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