Broiled Salmon With Mustard and Lemon

The recipe is great! However ... if you own a sheet pan, you should really use silicone baking sheets (2 for $14 at Amazon) rather than use-once-and-landfill aluminum foil.

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.

What kind of magic is this? I followed the recipe to the letter and it came out perfectly. Trying to find a synonym for the icky word "moist," but that's really what it was. My new go-to salmon.

I often make salmon variations similar to this although I usually bake with convection at 375-400. A suggestion so the skin isn't on the plate, just put the skin side down in the pan, no aluminum foil, slide a spatula between the flesh and skin to serve. Let the pan soak in water for awhile before washing and it will cleanup reasonably easily.

Ay-yi-yi ! Smelting aluminum from ore is incredibly energy intensive. Using aluminum foil once and then throwing it out seems downright obscene I'm with a previous comment re how easy it is to clean the pan by soaking it briefly. I've had restaurant salmon with crispy skin that was started in a heated pan. I bake salmon at 400F for 20 minutes. I often bake frozen sweet potato fries and or oiled asparagus in the oven at the same time. Make more and have leftovers for salad next day.

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.

Dijon is the secret sauce. Sprinkle a generous amount of dried dill over the mustard, and bake @450º for 10 minutes per inch of filet thickness. Quick and easy, yummy in your tummy.

Since my broiler goes up to 500 degrees, I think it would be helpful if she put the temperature in her recipe, especially since I never broil salmon.

Air fry for 7 minutes at 400 degrees. Perfection!

I do this sort of prep for fish all the time with a mixture of mayo and dijon mustard. Can add capers to the mix. Especially good with bluefish, cooked in a microwave.

As for using parchment paper, one brand I have says it safe up to 400℉ the other brand says 450℉, but both say not to use under the broiler.

Brussels sprouts are a great accompaniment for a one pan dinner as are thin sliced sweet or white potatoes. Give the potatoes a head start then add veggies and then fish. And a sprinkle of cumin—yum.

To ensure the skin doesn't stick to the foil, I found spraying with nonstick cooking spray or using my fingers to rub some oil on the foil helps.

Great basic recipe with limited ingredients to keep it simple. Perfect. Of course there are alternatives, but for those starting out with a modest pantry, this is ideal.