Gilled Salmon

Salmon steaks broiled with butter until just flaky, then topped with a garlic-herb breadcrumb mixture and returned to the broiler for a final golden crust. The two-stage cooking is what makes this work: the fish cooks through first, then the crumb topping browns on top without overcooking the salmon beneath.

The topping is a blend of olive oil, four cloves of crushed garlic, fresh parsley, and dill processed together in a blender until smooth, then stirred into fine breadcrumbs. The blender step emulsifies the oil and garlic into a paste that coats every crumb evenly, so the flavor is consistent across the whole topping rather than having random garlic hot spots.

Two tablespoons of this mixture spread on each steak is enough to cover the surface and create a thin, crunchy layer. One to two minutes under the broiler turns it golden and fragrant.

Chef Tips

• Brush the steaks with softened butter before the first broil. It bastes the fish and helps it cook evenly
• Watch the topping closely during the second broil. Breadcrumbs go from golden to black in seconds under a broiler
• Test the salmon with a fork before adding the topping. It should flake easily, meaning it’s cooked through
• Position the rack about 4 inches from the broiler element. Too close and the topping burns before the fish finishes

Variations

• Lemon zest crumb: Add the zest of one lemon to the breadcrumb mixture for a bright citrus note
• Panko upgrade: Use panko breadcrumbs instead of fine crumbs for an extra-crunchy topping
• Dijon crust: Spread a thin layer of Dijon mustard on the salmon before adding the crumb topping