Salmon with Dijon mustard foolproof
Melissa Clark’s 15-minute recipe for skin-on salmon filets brushed with Dijon mustard and olive oil is so foolproof, it deserves to become your go-to recipe for preparing fish.
In this simple salmon recipe, a quick stint under the broiler transforms smooth Dijon mustard into a savory, caramelized crust, and a squeeze of fresh lemon juice adds just the right brightness and tang to the rich, sweet fish. Covering the baking pan with a protective layer of aluminum foil helps with the cleanup, meaning you can cook dinner and wash up in under 30 minutes.
To round it out into a meal, coat some cauliflower or broccoli florets or asparagus spears lightly with vegetable oil and roast them alongside the salmon on the sheet pan; toss together a green salad; or saute a few handfuls of baby spinach.
Broiled Salmon With Mustard and Lemon
2 (6- to 8-ounce) skin-on salmon filets, each about 1-inch thick
Kosher salt and ground black
pepper, to taste 2 tablespoons extra-virgin
olive oil
1 tablespoon Dijon mustard Lemon wedges, for serving
Position one oven rack 6 inches from the broiler heat source then heat the broiler. Line a rimmed baking sheet or broiler-safe pan with aluminum foil.
Season the salmon filets all over with salt and a couple of grinds of pepper and place them the prepared pan, skin side down.
In a small bowl, whisk the oil and mustard until well mixed. Brush the tops and sides of the salmon with this mustard mixture.
Broil until the salmon is opaque with a deep brown crust, about 6 to 8 minutes for medium-rare. (The center of the filets will be dark pink, if you pierce one with a paring knife and take a look.) If your filets 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.
Squeeze a lemon wedge all over the cooked salmon filets, then serve salmon with more lemon wedges on the side.
Makes 2 servings.