Name: Broiled Salmon with Mustard-Soy Crust
Cook time: 15 min
Total time: 15 min
Ingredients: 1 1/2 lbs. salmon fillets (use wild Alaskan salmon, if possible); 1/4 cup grainy Dijon mustard (use wheat/gluten-free, if needed); 1 Tbsp. reduced-sodium soy or teriyaki sauce (use wheat/gluten-free, if needed)

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Broiled Salmon with Mustard-Soy Crust

Jessica Braider

This dish, invented by Barbara Goldfarb, brings tons of reward for very little effort. For a sweeter taste, use teriyaki sauce instead of the soy sauce.

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Cook Time 15

Total Time 15

Course Main Dish

Cuisine American

Servings servings

Calories 330 kcal

Ingredients

1 1/2 lbs. salmon fillets use wild Alaskan salmon, if possible
1/4 cup grainy Dijon mustard use wheat/gluten-free, if needed
1 Tbsp. reduced-sodium soy or teriyaki sauce use wheat/gluten-free, if needed

Instructions

Preheat the broiler and move the shelf so that the heat source is approximately 4 inches away.
Place the salmon, skin side down, on a baking sheet lined with foil. Brush the top of the fish with the mustard. Sprinkle the soy or teriyaki sauce on top.
Broil the fish for 10 - 12 minutes, until the topping is browned and the salmon flakes easily and is opaque throughout. Serve immediately.

Slow Cooker Directions

Cut the salmon into pieces that will fit easily into the slow cooker. Place each piece of salmon, skin side down, on a piece of aluminum foil large enough to fold into a packet. Brush the top of the fish with the mustard. Sprinkle the soy or teriyaki sauce on top. Fold the aluminum foil around each piece of salmon to form a packet, then stack the packets in the slow cooker. Cook on low for 4 hours or on high for 2 - 3 hours. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)

Notes

Scramble Flavor Booster: Use spicy mustard to coat the salmon.

Tip: If your kids (or you!) are turned off by the skin on salmon, just ask the fishmonger to remove it for you. If you'd prefer to do it yourself, put the salmon, skin side down, on your cutting board and, firmly holding one end of the fish, use a thin, sharp knife angled toward the skin and cut between the flesh and the skin for the length of the fillet. When the fish is cooked it’s even easier to slice it off the skin.

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Nutrition

Calories: 330kcalProtein: 34gFat: 18gSaturated Fat: 4gCholesterol: 100mgSodium: 700mg

Keyword 30 Minutes (or less) Meals, Company/Entertaining, Dairy-Free, Dinner, Fall, Gluten-Free, Kosher, Low Carb, Low Fat, Main Dish, Make-Ahead, No Added Sugar, Nut-Free, Slow Cooker, Spring, Summer, Super Scramble Express (20 minutes or less total), Winter

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