Originally Posted by crankin
I posted this in part because I've tried 1 or 2 times and haven't quite got the results I wanted. Maybe my oven temperature just isn't intense enough - by the time the salmon looks nice on the surface (nicely browned, crust) - it is way overcooked. In my old oven, it was beautiful - the surface came out golden and crisp with moist interior. But maybe I just didn't let the broiler heat up enough before putting them in.
I'll give it another test-run tonight.
forgetting the preheat bit, the bit about how close to the broiler is answered.
in the configuration used, the salmon got "over baked" in the time it took for the broiler to make it "golden and crisp"
you can't do anything about the broiler elements, you can do something about the distance between element and fish.
it's a balance between the heat input:
too much too fast = burnt top
too little too slow = overcooked
just right = golden crisp on top, cooked nicely in the middle/bottom.
don't overlook "carry over" cooking..... the very bottom may not be "done" when you pull it, but residual heat from the top will transfer through the fish to 'finish' the cooking.