Broiled Mustard and Brown Sugar Glazed Salmon Fillets with Dill
By America's Test KitchenPublished on June 25, 2009
Yield
Serves 4
Ingredients
Before You Begin
Try to find fillets that are of similar size (about 6 ounces each) for even cooking times. If the fillets are thinner than 1 1/4 inches, they will cook much more quickly and won’t have enough oven time to glaze nicely. This recipe will work with both skin-on and skinless fillets.
Instructions
- MAKING THE MINUTES COUNT Prepare the glaze while the broiler heats.
- Adjust oven rack 6 inches from broiler element and heat broiler. Line broiler pan bottom with foil, set broiler pan rack on top, and spray rack with vegetable oil spray.
- Stir brown sugar, vinegar, mustard, oil, and garlic together until sugar dissolves.
- Pat salmon dry with paper towels and season with salt and pepper. Lay salmon skin-side down on broiler pan (spaced about 1 inch apart). Reserve 2 tablespoons of glaze in clean bowl for serving, then brush half of remaining glaze evenly over salmon.
- Broil until all but very center of fish has turned from translucent to opaque, 10 to 12 minutes, brushing salmon again with remaining glaze halfway through broiling.
- Drizzle reserved glaze over salmon and sprinkle with dill before serving.
heat and prep broiler pan
prepare glaze
prep and glaze salmon
broil fish
add reserved glaze and garnish
Yield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
Determining the distance to cook the fish from the broiler was task #1 while we developed our mustard-brown sugar glazed salmon fillets recipe. Too close and the exterior was well-done before the interior was even set. Too far away and the fish took a long time to cook and the glaze never, well, glazed. As for the glaze, if it was too thin, it simply slid off the fish and pooled in the pan. We found it should be fairly thick, which meant concentrating it with a quick simmer. Thinking of our approach to barbecued chicken, in which we glaze the meat repeatedly towards the end of cooking to prevent the sugary sauce from burning, we lacquered the fish in our glazed salmon recipe with additional glaze midway through broiling and once again when the fish was done.
Before You Begin
Try to find fillets that are of similar size (about 6 ounces each) for even cooking times. If the fillets are thinner than 1 1/4 inches, they will cook much more quickly and won’t have enough oven time to glaze nicely. This recipe will work with both skin-on and skinless fillets.
Instructions
- MAKING THE MINUTES COUNT Prepare the glaze while the broiler heats.
- Adjust oven rack 6 inches from broiler element and heat broiler. Line broiler pan bottom with foil, set broiler pan rack on top, and spray rack with vegetable oil spray.
- Stir brown sugar, vinegar, mustard, oil, and garlic together until sugar dissolves.
- Pat salmon dry with paper towels and season with salt and pepper. Lay salmon skin-side down on broiler pan (spaced about 1 inch apart). Reserve 2 tablespoons of glaze in clean bowl for serving, then brush half of remaining glaze evenly over salmon.
- Broil until all but very center of fish has turned from translucent to opaque, 10 to 12 minutes, brushing salmon again with remaining glaze halfway through broiling.
- Drizzle reserved glaze over salmon and sprinkle with dill before serving.
heat and prep broiler pan
prepare glaze
prep and glaze salmon
broil fish
add reserved glaze and garnish
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