While the meat is out from the refrigerator you need to pre-heat the broiler, this will also need from 5 to 10 minutes.
If your broiler has a high/low switch put it on high (most of them do not have this).
Broiling step 2:
Take the broiler pan and place the fillets on top of it (on the interior rack that is inside the pan) and if the fillets have still a skinned side, place it with that side facing towards the grill.
Make sure you arrange the fillets not just throw them on the pan chaotically.
If you want you can coat the grill of the pan with cooking spray (so that the salmon wont stick to it). I don’t recommend this since it may alter the fillets taste.
Broiling step 3:
Now we broil it. This is done for no more than 15 minutes, but check after 10 minutes with a fork if it is done or not. If the fillets flake when you check them with the fork than the fillets are done and no more cooking is necessary.
Make sure that the broiling pan is not very close to the heating element.
If you are talented enough and you see the need to do it, you can also flip the fillets after around 6-7 minutes, but this is not necessarily needed. But be careful this may cause the fillets to fall apart.
Broiling step 4:
Dinner is served.
The salmon fillets now can be served. I would recommend serving them at room temperature, but it can be served right out of the oven as well.
Bon appetite. You will see after this the fear is gone for ever and ever and you will broil salmon frequently.
If you have more questions, or want to learn how to make the other types as well feel free to address us at mailto: firstname.lastname@example.org