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Marg, I've never tried cedar planks, but used CI's version which is baked in the oven.

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Joined: Dec 12, 2005


Posted to Thread #30355 at 12:21 pm on Jun 21, 2018

Prep ahead of time:

Bread topping:
2 oz crushed salt & pepper potato chips
2 oz crumbled and lightly toasted dense white bread (like Tuscan).

In a bowl, blend
1 part mayo
1 part Dijon mustard
bit of lemon juice
(amount depends on how big your filet is)

Turn broiler on and set racks to upper middle and lower middle.

Line pan with foil with enough overhang to lift entire filet off. Brush a bit of olive oil on the non-skin side, grind pepper and broil on upper rack for 8 min (or more depending on thickness)

Remove, brush on mayo blend, top with salty crumbs, put back into oven in the LOWER rack. Cook for another 2 minutes (until crumbs are golden). Do NOT walk away at this point. Trust me.

I've never made more than 1 pound filet (usually smaller) but we absolutely loved this recipe. If there is any leftover salmon, I would make patties out of them.

You can add spices to the crumb blend. I think they used dill which I've never had.

Jesus saves. Buddha recycles.

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