Poached Broiled Salmon

Broil-Poached Smokehouse Maple Salmon

Poached Broiled Salmon

So, at our house salmon is a weekly menu item, and we have some amazing recipes for this most perfect of fish. This is a great one, in that to only does it create a perfectly moist, perfectly delicious dish, but it’s also crazy easy to make!

McCormick "Maple Smokehouse" SeasoningBroil-poaching might be a new method for you, but it’s a great way to get a moist-in-the-middle, crunchy on the top fillet.

You can spice however you like, a bbq rub, or Italian seasoning is nice, but for my money, this stuff is the bomb.

I found these McCormick spice blends recently and they are amazing!

Broil-Poached Smokehouse Maple Salmon

1 Lb. fresh Pacific salmon or steelhead fillet
4 tsp. Better Than Bullion Organic Chicken Base
4 cups boiling water
2 Tbs. McCormick Grill Mates “Maple Smokehouse” Seasoning

Bring oven broiler to 500F

Better Than Bullion Organic Chicken Base

Bring water and chicken base to a simmer over medium heat in an oven safe pan.

Smokehouse Maple Salmon Recipe

Season salmon fillet with maple-smokehouse seasoning, and place gently, skin-side down, into broth.

Smokehouse Maple Salmon Recipe

Cover pan and remove from heat. Let rest 5 minutes.

Smokehouse Maple Salmon Recipe

Uncover and slide the pan under broiler and cook until golden, 3-5 minutes.

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Smokehouse Maple Salmon Recipe

Serve over steamed spinach cooked with lots of lemon juice.


Chef Perry


Broiled Salmon, Thai Cucumber Basil Salad & Furikaki Rice

This was my favorite recipe from next week’s menu plan…so good I had to share!

Broiled Salmon with Furikaki Rice and Thai Cucumber Basil Salad

Broiled Salmon; Thai Cucumber Basil Salad; Furikaki Rice

Broiled Salmon with Thai Cucumber Basil Salad (7a)
Yield: 4 servings
Active Time: 25 min.
Total Time: 25 min.


  • 4 garlic cloves, minced
  • 1 lemon, juiced
  • 2 tbsp. fish sauce
  • 1 tsp. ground coriander
  • 2 tbsp. sugar
  • 2 dash salt
  • 1 lg. English cucumber
  • 20 sprigs basil, leaves minced


  • 4 salmon fillets (6 oz. each)
  • vegetable oil
  • salt & black pepper

Mise en Place

Seed and cut cucumber into 1/4-inch rounds. Combine garlic, lime juice, fish sauce, coriander, and sugar in a small bowl and whisk to combine. Season with salt and set aside. Combine cucumbers and basil in a large bowl and set aside in refrigerator.

Prepare the Dish

Preheat the broiler. Rub salmon fillets lightly with vegetable oil and season with salt and pepper.

Line a heavy rimmed baking sheet with foil. Spray the foil with nonstick spray. Arrange the salmon fillets on the baking sheet and sprinkle them with salt and pepper.

Broil until the fillets are just cooked through and golden brown, about 7 minutes, then transfer to a large plate, tent with foil, and allow to rest for five minutes.

Meanwhile, toss cucumber and basil with half of dressing. Remove the skin from the salmon if desired. Spoon salad on top, or on the side, and drizzle remaining dressing on and around salmon.

Serve immediately.

Furikaki Rice (7b)
Yield: 4 servings
Active Time: 5 min.
Total Time: 20 min.

Furikake is a dry Japanese condiment meant to be sprinkled on top of rice. It typically consists of a mixture of dried and ground fish, sesame seeds, chopped seaweed, sugar, and salt. Outside Japan, furikake can be found in most Asian groceries (near the katsuobushi) or in the ethnic food aisle of some major supermarkets. You can find a great recipe for homemade furikake on one my favorite new blogs, foodie with family.

  • 1 cup chicken broth, low-salt
  • 1/2 cup water
  • 1 cup jasmine rice
  • 2 tsp. furikaki seasoning

In a saucepan, bring the broth, water, rice and seasoning to a simmer. Reduce heat low; cover with a kitchen towel, and steam for 15-20 minutes or until liquid is absorbed and rice is tender.

Fluff with a fork, and serve.