Rosellinis Broiled Salmon With Dill Butter Food

BROILED FISH WITH DILL BUTTER

Steps:

• Prepare at least several hours before broiling fish (can be made ahead and frozen).
• Make dill butter by combining first four ingredients and rolling up in plastic wrap or foil.
• When ready to cook, preheat broiler and spray broiler pan with vegetable oil, or coat with butter.
• Rinse fish and dry thoroughly.
• Season with salt and pepper.
• Place on broiler pan.
• Sprinkle fish with lemon juice.
• Place several generous pats of dill butter on fish.
• Broil on both sides several minutes until fish is opaque and flakes easily with a fork.
• Don't overcook.
• (Total time about 10 minutes per inch of thickness).

MELT-IN-YOUR-MOUTH BROILED SALMON

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a jelly roll pan with aluminum foil, and spray with nonstick spray.
• Place garlic and olive oil in a small microwave safe bowl and cook on High for 1 1/2 minutes. Melt the butter in a saucepan over low heat, and stir in the garlic mixture. Remove from heat; stir in the Worcestershire sauce, lemon juice, white wine, black pepper, garlic salt, and fines herbs.
• Place the salmon fillets skin-side down on the prepared pan. Spoon about 1/3 of the butter sauce over the fillets, and sprinkle evenly with the fresh dill.
• Broil in the preheated oven for 3 minutes. Turn salmon fillets so that the side of the fillet faces up, and baste fillets with about 1/3 of the butter sauce; broil for 3 minutes. Turn the fillets to place the opposite side facing up; spoon on the remaining butter sauce; broil until the fish flakes easily with a fork, about 3 additional minutes.

SALMON WITH LEMON-DILL BUTTER

Steps:

• Place salmon, skin side down, on a broiler pan. Combine the butter, lemon juice, lemon zest and dill. Brush one-third of mixture over salmon. Broil 3-4 in. from the heat for 7-9 minutes or until fish flakes easily with a fork, basting occasionally with remaining butter mixture.

BROILED SALMON WITH LEMON AND DILL

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Rub salmon down in olive oil. Cut your lemon in half and set 1 half off to the side. Cut the other half into 1/4-inch thick slices. Lay them on a broiler pan and lay the salmon on top of them. You just need enough to cover the bottom of the salmon so it's not touching the pan. Sprinkle with dill, garlic powder, salt, and pepper. Lightly squeeze the remainder of the lemon over the whole salmon; not too much, you don't want your seasoning to run off.
• Cook in the center of the preheated oven on a low broil until easily flaked with a fork but still juicy, 15 to 20 minutes.

WHOLE ROASTED SIDE OF SALMON

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
• In a small bowl, whisk together the mayonnaise, mustard, honey, vinegar, rosemary and hot sauce. Taste, and add more hot sauce if desired.
• In a second small bowl, stir together the panko, olive oil and 1/2 teaspoon each salt and pepper.
• Lay the salmon on the prepared baking sheet; if necessary, trim the tail end so it lays flat. Sprinkle the salmon liberally with salt and pepper, then spread with the mayonnaise mixture. Cover the mayonnaise with the panko mixture, pressing it in lightly to adhere.
• Roast for 16 to 18 minutes for medium salmon with a golden-brown crust. Let rest for 5 minutes. Use the parchment to transfer the salmon to a large serving platter, then lift part of the salmon with a large offset spatula and remove the parchment. Garnish the platter with rosemary sprigs and lemon wedges.

BROILED SALMON WITH LEMON-DILL SAUCE

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking pan with aluminum foil.
• Sprinkle pepper on both sides of salmon steaks. Place on the prepared baking pan.
• Broil salmon under the preheated broiler until it flakes easily with a fork, 3 to 5 minutes per side.
• While salmon is cooking, stir mayonnaise, lemon juice, Dijon, and dill together in a small bowl until a smooth sauce is achieved.
• Portion salmon steaks on a plate, spoon sauce over top, and garnish with lemon wedges.

GRILLED SALMON IN FOIL WITH HERBY GARLIC BUTTER

Steps:

• Prepare a grill for medium heat. Whisk 1 Tbsp. honey, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and 1 tsp. finely grated lemon zest in a small bowl to combine. Add 6 garlic cloves, finely chopped, 4 Tbsp. unsalted butter, room temperature, and 2 Tbsp. finely chopped dill and whisk again to combine (some lemon zest may remain separate and that's okay).
• Tear off a large piece of foil according to the length and thickness of salmon (15x15" or larger) and place on a rimmed baking sheet. Place one 1 lb. boneless salmon fillet, preferably skin-on, arranging skin side down if skin is on, in center of foil (the skin will stick slightly to foil and brown while the fish cooks; you want this as it will add to the sauce). Spread garlic butter over fish, then drizzle 3 Tbsp. fresh lemon juice on top. Carefully fold one side of foil up and over fish so lemon juice stays contained, then bring other sides up to meet it and fold together to seal, leaving about a 4" opening on top for steam to escape (this will help sauce reduce a bit).
• Place foil packet on grate and grill fish until opaque throughout and firm, 16-20 minutes. Transfer packet to a cutting board and let fish rest 5 minutes.
• Carefully open foil packet and cut fish in half. Transfer to plates; pour juices from packet over. Drizzle fish with remaining 1 Tbsp. fresh lemon juice, dividing evenly, and top with more finely chopped dill.

SALMON WITH LEMON AND DILL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• Place salmon in the baking dish. Mix the butter and lemon juice in a small bowl, and drizzle over the salmon. Season with dill, garlic powder, sea salt, and pepper.
• Bake 25 minutes in the preheated oven, or until salmon is easily flaked with a fork.

BUTTERY BROILED SALMON WITH LEMON

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Whisk lemon juice, melted butter, onion, honey, dill, garlic powder, and 1/2 teaspoon pepper together in a medium bowl.
• Season both sides of salmon fillets with salt and pepper.
• Coat a cast iron or oven-safe skillet with oil. Lay each fillet in the cold skillet and heat over high heat for 2 minutes. Turn off the heat and brush or spoon lemon glaze on top of each fillet.
• Transfer skillet to the preheated broiler and cook, periodically moving the skillet, until fillets flake easily with a fork and are a little caramelized around the edges, 5 to 6 minutes. Serve with lemon slices.

ROSELLINI'S BROILED SALMON WITH DILL BUTTER

Steps:

• Brush salmon with oil and broil until it flakes, 4 to 5 minutes. Remove to heat-proof serving plate and keep warm.
• Meanwhile, heat wine and shallots to boiling in saute pan. Add dill and lemon juice and reduce to three tablespoons. Let cool.
• Place pot over low heat and gradually add butter, piece by piece, whisking constantly until mixture thickens. Pour over salmon fillets and serve.