Recipes
24

 

Salmon fillets—4-6 ounces each (if frozen, allow to thaw)

1/4 cup butter, melted

2 tbsp. chopped parsley

2 tbsp. lemon juice

1/4 tsp. salt

1/4 tsp. dill weed, rosemary or marjoram, crushed

1/8 tsp. coarsely ground pepper


 

Line broiler pan with foil and place salmon fillets on the well-greased rack.

Combine the remaining ingredients;

baste salmon with mixture. Broil 4 inches from heat, allowing 10 minutes cooking time

per inch of thickness measured at its thickest part of until salmon flakes easily when tested with a fork. Do not turn salmon. Baste several times during cooking.


 

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