The great thing about basic cooking methods is that they can be easily adapted for different flavors with little to no change in the method itself. My sautéed Brussels sprouts is a great example. Another good one is this broiled salmon. You could go simple with just salt, pepper, and lemon, finishing it with some butter and fresh herbs (if you have any). But you also have room for creativity to use other ingredients you might have on hand — aromatics (garlic, onions, shallots) capers, different citruses, soy sauce, white wine, and/or sweeteners such as honey, sugar, agave, maple, etc. to give the salmon different flavor profiles.
Basic Method:
4 salmon filets, about 1 1/2” thick
oil (canola, grapeseed, or avocado)
Salt & pepper
Lemon slices
Fresh herbs (parsley and dill are common)
Butter (optional)
Preheat broiler (525°F). Oven rack should be positioned in the middle.
Line a rimmed baking sheet with foil. Brush or spray each side of the salmon with oil and season with salt and pepper (and any other seasonings of your choosing), and some of the fresh herbs. Arrange the salmon on the baking sheet. Lay lemon slices on top (if using). Broil for 15 minutes.
If you’re using butter or anything with sweeteners (such as a glaze) add it on the salmon at the 10 minute mark, then return to the oven to finish broiling for the last 5 minutes. Garnish with more herbs.
Serve with your choice of sides.
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