Broiled Salmon Fillets

Byerly’s


Heat broiler. Rinse 2 (6-8 oz) salmon fillets; pat dry with paper towels. Arrange skin side down on lightly greased broiler pan. Brush with olive oil, spread with one of toppings (below). Broil 4” from heat until salmon just flakes with a fork (about 10 minutes per inch of thickness, measured at thickest part).

Toppings:

Lemon Pepper:
Combine 1 tsp lemon and pepper seasoning salt and 1 tsp snipped fresh dill.

Mustardy Lime:
Combine 1 tbsp. Natural seed mustard, 1 tsp. Grated lime peel, 2 Tbsp. Lime juice, ¼ tsp. Salt and 1/8 tsp. Black pepper.

Tarragon:
Combine 1 tbsp. Lime juice, 1 ½ tbsp. Snipped fresh tarragon, ¼ tsp. Salt and 1/8 tsp. Black pepper