Hi! I have a 1.75 pound skin-on salmon fillet. Ideally I would like to smoke it, but that doesn't work in my condo.
So, my next thought was to broil it, but I wasn't sure exactly how to or for how long or for how close to the broiling element, etc. etc.
The end-goal is to take it to a brunch tomorrow morning with cream cheese and crackers.
I'd love your ideas of what to do with this salmon today. Thank you all so much!
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