Ingredients:

  • 1 large fillet, about 18 ounces
  • 1 T olive oil
  • 1 large garlic clove, pressed
  • 1 T ghee or butter
  • 1 T worcestershire sauce
  • 4 T white wine
  • salt and pepper to taste
  • fine herbs of your choice (dill, oregano, basil, etc)
  • sliced lemon
  1. Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source.
  2. Place garlic and olive oil in a small pot and cook on high for 1 1/2 minutes.
  3. Add the butter in saucepan over low heat.
  4. Remove from heat; stir in the Worcestershire sauce, lemon juice, white wine, black pepper, garlic salt, and any fines herbs of your choice.
    Place the salmon fillets skin-side up on a greased cookie sheet. Spoon about 1/3 of the butter sauce over the fillets, and sprinkle evenly with herbs, salt and pepper.
  5. Broil in the preheated oven for 3 minutes.
  6. Turn salmon fillets so that the side of the fillet faces up, and baste fillets with about 1/3 of the butter sauce; broil for 3 minutes.  Broil until the fish flakes easily with a fork, about 3 additional minutes.
  7. Serve with lemon slices and fresh herbs.

I prefer Wild Salmon  and enjoy it with a lovely salad. Bon Appetit!