This post contains affiliate links. That means I earn a percentage of sales made through my links. Anything I earn from them helps me to support myself and blog so that I can continue putting my heart and soul into free content for you!
As a kid and teenager I hated seafood. The smell and texture turned me off and something about eating a sea creature seemed creepy-crawly. Now, I make my Basic Broiled Salmon once a week.
Salmon Is Full of Healing Properties
Starting a few years ago I started becoming more receptive to new foods. I paid special attention to anti-inflammatory foods because I learned how beneficial they are for my Crohn’s disease. I started cooking with turmeric, ginger, and salmon and learned to adjust my tastebuds.
Salmon is especially full of Omega-3 fatty acids, which contain those anti-inflammatory properties that are so important for natural healing to take place. Of course, salmon has lots of other great benefits that you can read about in this article by Dr. Axe!
This Basic Broiled Salmon is more of a method of cooking than a recipe. See it as a starting point to launch your ability to make salmon a multitude of new ways! Once you conquer this simple method of broiling salmon, the flavor possibilities are endless.
Farm-Raised vs. Wild-Caught
You will see these catchphrases on packages of frozen and fresh seafood as well as on the name tags in the store’s cases.
Wild-caught is the the way to go in almost every scenario. You know that the seafood was living their normal fishy lives and eating the smaller fish and plants they were meant to.
Farm-raised fish is usually not a healthy option. Just like factory-farmed animals, genetically modified corn and soy are used to feed the fish, which is clearly not their natural diet!
And like factory-farmed animals they are confined in small spaces where disease spreads more often.
For even more reasons why farming fish is not a smart practice, read this article by Dr. Mercola, 9 Things Everyone Should Know About Farmed Fish.
The Exception to Farmed Fish
There is an exception to this. Whole Foods has a strict policy in place to monitor the farmed fish they sell in their stores. I have talked to several Team Members about their practices and sat through “trainings,” (I worked for Whole Foods for a short period of time) and I trust their practices.
You can learn about how they ensure that their farm-raised fish is healthy in this article.
While talking to employees at Wegmans, I was informed they have a similar protocol in place.
No More Intimidation!
If cooking salmon is daunting and new to you, trust me that anyone can make delicious salmon! This is how I first learned to cook salmon and I was pleasantly surprised at how tasty it came out.
Adding just olive oil, salt, and lemon is a light and refreshing way to introduce yourself to salmon. Of course, this is just the beginning. Many spices and marinades would be delicious on this fish.
So, here you go!
Basic Broiled Salmon – Girlinhealing.com
Serves 4. Prep to finish is about 12-17 minutes.
- 4 salmon fillets
- 2 TBS olive oil
- 2 TBS sea salt
- 1-2 lemons, sliced
- Turn the broiler on high.
- Lightly grease a pan or tray or use parchment paper.
- Pat dry salmon fillets and sprinkle the salt and olive oil evenly on the fish.
- Place in oven on the top rack (for crispness) for 10 minutes for every inch of thickness of the fillets.
- When finished, add sliced lemon for garnish and provide slices for each person to add the juice as desired.
I use the top rack because I like the salmon to get crispy, but you can use the middle rack if you do not want it to crisp.
I recommend serving with rice (or cauliflower rice) and a vegetable to make a complete meal. Yum!
- Don’t forget this lemon juicer so you don’t waste a drop of lemon juice or get any seeds in your food!
- Regular parchment paper is bleached with chemicals to appear white. If you want to broil the salmon on parchment paper, I recommend this brand, which is unbleached.
Are you a seafood fan?! What’s your favorite kind and how to do you make it?