This broiled salmon recipe is finished with our lemony Greek ladolemono dressing. All you need to make it s olive oil, lemon juice, garlic, oregano, salt and pepper. Make the dressing while the salmon cooks!
Preheat the broiler: Place the oven rack about 6 inches from the upper heating element in your oven. Set the broiler to high.
Prepare the baking sheet: Line a baking sheet with foil.
Prepare the rub: In a small bowl combine lemon zest, salt, and black pepper. Rub together with your fingers to release the oils in the lemon zest.
Season the Salmon filets: Place the salmon fillets skin side down about 2 inches apart on the foil-lined baking sheet. Equally divide the lemon zest rub among the four filets, sprinkling it to coat each filet well, and gently press it into the flesh.
Place the filets in the oven: Place the salmon in the oven and broil for 5 to 6 minutes until the flesh is slightly crispy on top and opaque when flaked.
Make the ladolemono dressing: Whisk together ¼ cup fresh lemon juice, 1 teaspoon of oregano, 1 large minced garlic clove, ¾ teaspoon each of salt and black pepper. While whisking drizzle in ¾ cup olive oil.
Serve: Remove the salmon from the oven. Using a spatula gently slide it between the flesh and the skin. The skin should stick to the foil and you should be able to peel the flesh right off. Place the salmon on a platter, drizzle with the ladolemono dressing across the center of the salmon pieces and serve.
Leftovers: I use our Greek ladolemono dressing to pour over the salmon. It makes more than you need for this recipe. Keep the extra in the fridge or use it to dress a simple salad of spinach and sliced tomatoes with feta.