CookEat Recipe
Broiled Smoked Salmon
Thin slices of smoked salmon lightly basted with melted butter, broiled and served with lemon quarters and parsley greens.
Method
Steps
Step 1
Use commercially cold-smoked salmon that has not been hot-smoked or otherwise cooked. Keep refrigerated at 4 Celsius or below and follow the producer's use-by and handling instructions. Remove any skin and pin bones as needed and cut twelve slices one-fifth inch thick.
Step 2
Arrange the slices on a clean double broiler and lightly baste them with a little melted butter. Broil for about two minutes on each side as a guide, adjusting the heat position to avoid burning. Continue until the thickest part of each slice reaches at least 165 F (74 C), checked with a clean thin-tip food thermometer, and the fish is cooked through; the printed time or a browned surface alone does not establish this.
Step 3
Transfer the cooked slices to a clean hot dish. Pour a very little separate melted butter over them, decorate with the six fresh lemon quarters and a little parsley greens, and serve promptly.
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