This recipe is laughably simple, but it’s just delicious and came to fruition after much trail and error with different salmon recipes. Salmon is such a buttery, flavorful fish with plenty of good fat, but so many restaurants muck up its taste by adding gobs of butter or other extraneous seasonings. Mahir and I love the basic salmon served at French bistros in Paris and New York City, and I think we’ve come up with a version that stands up to the best boites. The trick is to use the best quality salmon you can find and broil the fish for the last few minutes of cooking to give it a beautiful, brown glaze. ~Shivani
2, 6-ounce salmon fillets
salt and freshly ground pepper, to taste
fresh lemon juice, to taste
Preheat oven to 450 degrees.
Season fish with salt, pepper and lemon juice.
Depending on thickness of fish, bake for 5 to 7 minutes.
Turn off oven, turn on broiler on high (make sure salmon is on the top rack directly underneath the flame), and broil until fish is cooked- probably another 3 to 5 minutes.