Broiled Salmon With Mustard and Lemon
Published June 21, 2022
Julia Gartland for The New York Times. Food Stylist: Monica Pierini.
- 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
½ teaspoon kosher salt (such as Diamond Crystal), plus more to taste
Freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
Lemon wedges, for serving
Nutritional analysis per serving (2 servings)
1 gram carbs; 109 milligrams cholesterol; 539 calories; 18 grams monounsaturated fat; 9 grams polyunsaturated fat; 8 grams saturated fat; 40 grams fat; 1 gram fiber; 521 milligrams sodium; 41 grams protein
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.
Tip: Normally when cooking salmon, you want to prevent the salmon from overcooking to keep the interior moist. But in this recipe I think it’s better to slightly overcook as you want that charred mustard top and the exterior marinade seems to prevent the salmon from drying out.
This was lovely - even both my girls thoroughly enjoyed it. I doubled the recipe yet halved the amount of oil and Dijon mustard. I also added 1/4 tsp of light brown sugar. The fish was still full of flavour and not at all overpowering. Served with basmati rice and steamed broccoli - one for the rota!
We love crispy skin. Here’s what I did: - Use iron pan. For 2 filets 8 oz each, over 1" thick: - preheat broiler, rack on highest level - make mustard mixture, adding lemon juice. Apply to top and sides of fish (after salt and pepper) - Sear skin side down on stovetop 3 minutes. - put pan in oven, broil 3-4 minutes Excellent and simple.