For quick weeknight meals, go for the broiler. It preheats in a flash and acts like an upside-down grill, bringing salmon and veggies to perfect doneness in just 10 minutes. Don't sweat it if you slightly overcook the salmon. Serve it with a luscious dipping sauce, or drizzle a bit of olive oil over top to bring back instant moisture. This basic salmon recipe is even better when served with a creamy Greek yogurt sauce and a side of quickly steamed or broiled broccolini. When it comes to fast weeknight dinners, simple is best.
1 tablespoon extra-virgin olive oil
1 teaspoon grated lemon rind plus 1 Tbsp. fresh juice (from 1 lemon)
1 teaspoon Worcestershire sauce
4 (6-oz.) center-cut salmon fillets (about 1 in. thick)
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
How to Make It
Combine oil, rind, juice, and Worcestershire sauce in a shallow dish. Place fillets, skin side up, in dish. Let stand 15 minutes.
Preheat broiler with oven rack 6 inches from heat. Place fillets, skin side down, on a foil-lined baking sheet. Sprinkle with salt and pepper. Broil to desired degree of doneness, 8 to 10 minutes. Remove fillets from foil using a metal spatula.
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