Broiled Salmon with Mustard and Lemon
Recipe Date:
April 1, 2024
Serving Size:
2
Cook Time:
00:15:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 2 skin-on salmon fillets
- 1/2 tsp kosher salt
- black pepper
- 2 tbsps extra-virgin olive oil
- 1 tbsp dijon mustard
- lemon wedges, for serving
Directions
Tasting Notes: Salmon and Pinot are always wonderful together and this dish keeps the salmon really moist while the mustard adds a nice tangy element that plays well with the acidity of the Pinot.
Serena's Tips: To avoid using aluminum foil, you can put lemon slices under the salmon skin for easier clean up.
Recipe:
- Website link
- Website address: https://cooking.nytimes.com/recipes/1023227-broiled-salmon-with-mustard-and-lemon
Recipe courtesy of Melissa Clark for the New York Times. Photo courtesy of Julia Gartland for the New York Times.
