Broiled Salmon

A lot of people have been asking us how to broil salmon, and we're excited to share our insights on creating a delicious and impressive dish. When it comes to broiling salmon, one crucial aspect takes precedence above all else: the quality of the fish itself. Whether you're a seasoned chef or an amateur cook, selecting high-quality salmon can truly elevate your culinary experience.

That's where Ora King Salmon comes into play. When it comes to exceptional salmon, Ora King reigns supreme. Sourced from the pristine waters of New Zealand, Ora King Salmon is renowned for its unrivaled taste, texture, and vibrant color. It is carefully raised in a sustainable and pristine environment, ensuring a premium quality product that's consistent and flavorful.

Broiled Salmon Recipe

Ingredients:

• 4 salmon fillets (about 6 ounces each)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 teaspoons minced garlic
• 2 tablespoons lemon juice
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• Lemon wedges and fresh parsley for garnish

Instructions:

1. Preheat your oven's broiler on high. Adjust the oven rack to a position about 6 inches away from the heat source.
2. Pat the salmon fillets dry with a paper towel. Brush both sides of the fillets with olive oil and season them with salt, pepper, and minced garlic.
3. In a small bowl, whisk together the lemon juice, honey, and Dijon mustard until well combined.
4. Place the seasoned salmon fillets on a broiler pan or a lined baking sheet, skin-side down if they have skin.
5. Pour the honey mustard glaze over the salmon fillets, spreading it evenly to coat the surface.
6. Place the pan with the salmon under the broiler and cook for about 8-10 minutes, or until the salmon is cooked through and nicely browned on top. Keep a close eye on the salmon to avoid burning.
7. Remove the salmon from the oven and let it rest for a couple of minutes. This allows the flavors to meld and the fish to become even more tender.
8. Serve the broiled salmon hot, garnished with lemon wedges and fresh parsley. It pairs well with steamed vegetables, roasted potatoes, or a side salad.