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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