I’m telling you, broiled salmon is the pinnacle of fish. This flaked apart perfectly and was optimal moisture content. Baked or bbq’d can’t touch the broil pan.
Better than charcoal grilled on a cedar plank? That’s the best way I’ve tried so far.
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I prefer it to that but haven’t ever done that myself. Don’t know how high the ceiling is on the technique. The broil pan just cooks the meat in this special way. Hard to describe.
Fair. I’m going to have to try a broil.
