Ingredients
2 tablespoons minced fresh parsley
4 (6-ounce) True North Salmon fillet, skin on
tablespoon minced fresh dill
1/3 cup minced fresh chives
8 tablespoons (1 stick) unsalted butter, melted
Coarse salt and freshly ground white pepper
About 4 teaspoons fresh bread crumbs
Lemon wedges
Preparation
Set an oven rack in the top position, slide in a cast-iron griddle, and turn on the broiler. Let the griddle heat for 15 minutes. Meanwhile, For the Herb Mix: Toss the parsley, dill, and chives together in a small bowl. Pour the butter into a soup dish. Dip each piece of fish into the butter to coat it on both sides, then lay the fish skin side down on a work surface and season with salt and white pepper. Divide the herb mix among the 4 fillets, sprinkling it evenly. Sprinkle each fillet with about 1 teaspoon bread crumbs and pat the coating onto the fish. Drizzle each fillet with a little butter. Set the fillets skin side down on the griddle. You’ll hear an immediate and very satisfying sizzle. Broil the fish for about 3 minutes, until the crumbs are toasty and caramelized. Shave fresh lemon zest over the top and serve with lemon wedges on the side.
