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Broiled Salmon

March 7, 2014

Ok, ya’ll– Costco has THE best salmon.  You know I’m a stickler for a getting the best deal, too.  Their frozen Atlantic Salmon in the blue bag is a great price (just over $7 / lb. for me), it tastes better than any salmon I’ve ever bought at Kroger or Trader Joe’s, AND it is pre-packaged individually which makes it really easy to thaw and portion.  Also, the skins are removed already, so those of you who are grossed out by the skin will love that detail. =)

Back before I went Low Fodmap, I used to eat their marinated ginger-soy Salmon and it is also very delicious but totally not OK on Low Fodmap.

Here are a few of my favorite low fodmap versions of broiled salmon (for two)

Kyle’s favorite:  Lemon Basil Broiled Salmon

2 salmon filets
salt & pepper to taste
1/2 t. dried basil
1/2 t. Lemon juice (fresh or fake is fine)
1 t. lemon rind (if you happen to have a fresh lemon on hand, otherwise not necessary)
spray oil (I use a Misto)

  1. Place your top oven rack close to the broiler.  Turn your oven broiler on to HIGH.  Let preheat.
  2. Remove salmon filets from blue bag (but keep them in their plastic individual package), submerge under cold water for ~10 minutes.  This thaws them!
  3. While salmon is thawing, line a small glass baking dish in aluminum foil for easy clean up
  4. When salmon is thawed, remove from packaging.  Pat dry with paper towels, discard towels.
  5. Season both sides of the salmon with salt, pepper, basil, lemon rind, and lemon juice — in that order (so that the spices stick to the salmon, not the juice that will run away with heat)
  6. Spray top of the salmon with a little bit of oil.
  7. Place under the broiler for 10-14 minutes depending on how large the salmon is that you are cooking.  Mmmm, you’re going to get that delicious crusty coating on the outside and it’ll be moist on the inside.

We like this version to top Caesar Salad.  It really lets the salmon sing.  (Ok, so Caesar salad for the hubby.  I just have romaine, parm cheese, GF croutons, and homemade vinaigrette of some kind.)

Smoked Sweet Paprika Salmon

There is a lot of flavor in this one!

2 salmon filets
salt & pepper to taste
2 t. smoked sweet paprika
1/2 t. brown sugar
pinch of cayenne pepper

  1. Place your top oven rack close to the broiler.  Turn your oven broiler on to HIGH.  Let preheat.
  2. Remove salmon filets from blue bag (but keep them in their plastic individual package), submerge under cold water for ~10 minutes.  This thaws them!
  3. While salmon is thawing, line a small glass baking dish in aluminum foil for easy clean up
  4. While salmon is thawing, mix together the Smoked Sweet Paprika Spice Blend: for one evening this turns out to be about 2 t. smoked sweet paprika, 1/2 t. brown sugar, and a pinch of cayenne.  But, in general, I like to make this spice blend in larger batches so that I can just sprinkle some onto my fish whenever I want to make it this way.
  5. When salmon is thawed, remove from packaging.  Pat dry with paper towels, discard towels.
  6. Season both sides of the salmon with the spice blend.  (It may turn into more of a rub.)
  7. Spray top of the salmon with a little bit of oil.
  8. Place under the broiler for 10-14 minutes depending on how large the salmon is that you are cooking.
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