Salmon fillets are brush with an easy garlic mint sauce as they cook under the broiler. Done in about 10 minutes!
I had some leftover mint in my fridge, so I considered mojitos. Then it started to rain and the unwritten rule is that mojitos should only be consumed on a warm, sunny day. Okay, so that's just MY unwritten rule, but it seems logical, right? Besides, I didn't think that giving my kids mojitos for dinner would go over very well with child services.
I pulled out my trusty Bon Appetit cookbook and it came through for me yet again. Actually, the recipe in the BA book was for grilled red snapper with this sauce, but I thought it would work beautifully with salmon...or trout or tilapia or shrimp or chicken...you get the picture.
How to make broiled salmon
Preheat the broiler. Alternatively, preheat the barbecue to medium-high heat. Pour olive oil into a medium bowl.
Mince 8 garlic cloves and add them to the olive oil.
Add balsamic vinegar, chopped fresh mint, salt and pepper.
Line a baking sheet with aluminum foil and lay 4 salmon fillets on the foil. Brush the salmon on both sides with a generous amount of the mint mixture.
Broil the salmon for about 3 minutes on each side, or until the salmon is just opaque inside. As the salmon cooks, brush frequently with the mint mixture.
How to tell when salmon is done
Stick a small paring knife in the center of salmon for 10 seconds. When you take it out, gently place the blade (the flat part - let's avoid the lawsuits, people) against your upper lip. If it's hot, the salmon is done.
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Broiled Salmon with Garlic Mint Sauce
Ingredients
- ¼ cup olive oil
- 4 garlic cloves minced
- 2 tablespoons balsamic vinegar
- 4 teaspoons minced fresh mint
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 4 (6 ounces each) salmon fillets
Instructions
- Preheat the broiler. Alternatively, preheat the barbecue to medium-high heat.
- Pour olive oil into a medium bowl. Add the garlic, balsamic vinegar, fresh mint, salt, and pepper. Whisk well.
- Line a baking sheet with aluminum foil and lay the salmon fillets on the foil. Brush the salmon on both sides with a generous amount of the mint mixture.
- Broil the salmon for about 3 minutes on each side, or until the salmon is just opaque inside. As the salmon cooks, brush frequently with the mint mixture.
- Serve over rice, quinoa or couscous.
Notes
Nutrition
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Cookin' Canuck
Salmon from the Queen Charlottes. You're making me jealous (and homesick). The mint is not strong. It complements rather than overpowers the salmon.
HannahBanana
This sounds good....I've never really done fish with mint, but it sounds like it would be a very fresh and light way to have salmon. My husband just took salmon from the freezer out (he caught it last summer up in the Queen Charlottes Islands) and I'm going have him set aside a piece to try this recipe with!
Thanks....oh, and I love your blog. Gonna be following it! Great job.
Cookin' Canuck
Brenda, I yearn for the days when we lived by the ocean and fresh-caught salmon was a reality! Broiling inside is always a little more tempting than grilling outside on a cold, winter night! I hope you enjoy it.
Brenda Campbell
We eat a lot of salmon (when hubby catches it, we refuse to buy farm raised salmon) but he has some good dishes with his salmon but never thought to broil it,ours usually goes on the grill and this looks awesome! Will bookmark it for future reference when he catches another fish.
Cookin' Canuck
Studious - I actually use the broiler pretty frequently for salmon and never have any burning problems. It's a really quick way to cook the salmon, without having to add a lot of fat. I have four levels in my oven and place my rack on the second-highest one.
thestudiouscook
that's such an interesting idea! I would think that the broiler would be too hot to cook the salmon through without anything burning. I will try it out:) I'm actually making salmon tomorrow..