Broiled Salmon With Mustard and Lemon
Published June 21, 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
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.
great receipe, place lemon slices under the salmon and forget the foil for each clean up & some extra flavor.
FYI, silicone baking mats typically say NOT to use them under the broiler. Same no-no with parchment paper, although for different reasons.
Delicious! That mustard crust is everything, and the prep and cleanup is a cinch!
This is a meh. It's very basic. The skin doesn't get cooked the way you really want it. Do not understand the 5/5.
Had the same experience as others - raw in middle - but when I increased time it was overdone everywhere else. My best experience on cooking salmon has been when I braise it skin side up in a cast iron pan for 3 minutes then flip them before putting in oven at 425 for 8 minutes. Evenly cooked with a perfect crust every…single…time. However I haven’t tried this with the Dijon mustard glaze yet. I usually go with just a mix of fresh ground pepper, course salt and a light dusting of chili powder.