One of the things I like most about salmon (besides its wonderful flavor and versatility) is the speedy timeline for deciding to have it for dinner, getting a few filets thawed, and then making it. A quick check to see if we have all the ingredients on hand for the recipe and possibly a short trip to the grocery store is about as much advance planning as is needed.
Here, two of our favorite recipe ingredients (Dijon mustard & lemon) top the salmon filets, one before broiling and one after. The broiler turns the Dijon mustard into a savory, caramelized crust. A squeeze of fresh lemon juice at the end adds brightness and tang to the fish. Add a green vegetable and you have a fast and simple, yet delicious meal perfect for any night of the week!
Dijon & Lemon Salmon
Dijon & Lemon Salmon (adapted from cooking.nytimes.com) Total Time Required: 15 minutes, Yield: 2 servings
Ingredients:
- 2 (6- to 8-ounce) skin-on salmon fillets, each about 1-inch thick
- 1/2 teaspoon kosher salt, plus more to taste
- freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon Dijon mustard
- lemon wedges, for serving
Directions:
Position an oven rack 6 inches from the broiler heat source then heat the broiler. Season the salmon fillets all over with 1/2 teaspoon salt and a couple of grinds of pepper and place them in a cast iron skillet or on a sheet pan, skin side down.
Season the salmon filets.
In a small bowl, whisk together the oil and mustard until well mixed.
Combine the oil and the mustard.
Brush the tops and sides of the filets with the mustard mixture.
Brush the filets with the mustard mixture.
Broil the salmon until it is opaque with a deep brown crust, about 4 to 8 minutes, until it reaches an internal temperature of 135ºF at its thickest part.
Broil the salmon until the thickest part reaches an internal temperature of 135ºF.
Squeeze a lemon wedge all over the cooked salmon fillets, then serve the salmon with more lemon wedges on the side, if desired.
Serve with additional lemon.
Salmon is our favorite last minute delicious dinner go-to! ~Linda
Dijon & Lemon Salmon (adapted from cooking.nytimes.com) Total Time Required: 15 minutes, Yield: 2 servings
Ingredients:
- 2 (6- to 8-ounce) skin-on salmon fillets, each about 1-inch thick
- 1/2 teaspoon kosher salt, plus more to taste
- freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon Dijon mustard
- lemon wedges, for serving
Directions:
Position an oven rack 6 inches from the broiler heat source then heat the broiler. Season the salmon fillets all over with 1/2 teaspoon salt and a couple of grinds of pepper and place them in a cast iron skillet or on a sheet pan, skin side down.
In a small bowl, whisk together the oil and mustard until well mixed. Brush the tops and sides of the filets with the mustard mixture.
Broil the salmon until it is opaque with a deep brown crust, about 4 to 8 minutes, until it reaches an internal temperature of 135ºF at its thickest part.
Squeeze a lemon wedge all over the cooked salmon fillets, then serve the salmon with more lemon wedges on the side, if desired.