Broiled Salmon Filets


4 salmon filets

1/2 teaspoon salt

1/2 teaspoon coarsely ground pepper (white or black pepper)

Vegetable cooking spray


Ingredients for Marinade:

1 teaspoon lemon zest

1 tablespoon lemon juice

1 tablespoon Salado Olive Oil Co's House Blend Extra Virgin Olive Oil or your favorite Salado Infused Olive Olive/Avocado Oil

1 teaspoon fresh or dried rosemary


Ingredients for Sauce:

2 tablespoons fresh lemon juice

1 tablespoons Salado Olive Oil / Avocado Oil


Place Salmon, lemon zest, 1 tablespoon lemon juice, 1 tablespoon Salado House Olive oil or your favorite Salado Infused Olive Olive/Avocado Oil, and rosemary in a large zip-top plastic bag. Seal and turn to coat. Chill 30 minutes.

Remove filets from marinade, discarding marinade. Place fillets, skin side down, on a rack coated with cooking spray in an aluminum foil-lined broiler pan.

Sprinkle salmon fillets evenly with salt and pepper.

Broil fish 5 1/2 inches from heat 10 to 12 minutes or until fillets flake easily with a fork.

Whisk together remaining 2 tablespoons lemon juice and 1 tablespoon Salado Olive / Avocado Oil; drizzle evenly cooked over fillets. Garnish with lemon wedges.

Serve over 2 cups of hot brown rice or 4 cups of uncooked arugula or baby spinach for a crisp salad. 

Serves 4



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