Broiled Salmon With Mustard and Lemon
Published June 22, 2022
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2(6- to 8-ounce) skin-on salmon fillets, each about 1-inch thick
- ½teaspoon kosher salt (such as Diamond Crystal), plus more to taste
- Freshly ground black pepper
- 2tablespoons extra-virgin olive oil
- 1tablespoon Dijon mustard
- Lemon wedges, for serving
Nutritional analysis per serving (2 servings)
539 calories; 40 grams fat; 8 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 9 grams polyunsaturated fat; 1 gram carbohydrates; 1 gram dietary fiber; 0 grams sugars; 41 grams protein; 521 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Position one oven rack 6 inches from the broiler heat source then heat the broiler. Season the salmon fillets all over with ½ teaspoon salt and a couple of grinds of pepper and place them on an aluminum foil-lined sheet pan, skin side down.
- Step 2
In a small bowl, whisk the oil and mustard until well mixed. Brush the tops and sides of the salmon with this mustard mixture.
- Step 3
Broil until the salmon is opaque with a deep brown crust, about 6 to 8 minutes for medium-rare. (The center of the fillets will be dark pink, if you pierce one with a paring knife and take a look.) If your fillets are thinner, reduce cooking time by 1 to 2 minutes. If you prefer more well-done fish, add 1 or 2 minutes to the cooking time.
- Step 4
Squeeze a lemon wedge all over the cooked salmon fillets, then serve salmon with more lemon wedges on the side.
Private Notes
Comments
FYI, silicone baking mats typically say NOT to use them under the broiler. Same no-no with parchment paper, although for different reasons.
great receipe, place lemon slices under the salmon and forget the foil for each clean up & some extra flavor.
For the thicker pieces of salmon, using only the broiler can either undercook the center or overcook the top. I preheat the oven to 450, place the fish in the broil position to bake for 4-5 minutes, then broil the top for 3 minutes for a crisp top and moist but not undercooked center.
I know the recipe is called “Broiled Salmon” but I strongly believe baking this recipe between 12-15 minutes at 400° is the best way to make it. The result is a succulent fish that doesn’t run the risk of losing flavor by charring the mustard coat or over baking the fish broiling it improperly. Give it a try, let me know your thoughts!
Loved this. I added red wine vinegar to the Dijon instead of olive oil. Loved the flavor.
Tried it as written, although I forgot to add the pepper and it would have benefitted from it; that’s on me. It’s a good basic recipe. That being said, it felt like it was missing a note or two. I think I’ll add some fresh dill to the finished product next time. I also may try it with adding some honey or maple syrup to the mustard/olive oil mixture at some point to add a note of sweetness. Just some thoughts. Take them as read.