Broiled Salmon With Mustard and Lemon Recipe (2024)

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.

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.

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.

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.

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.

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.

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.

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.

We used Grey Poupon dijon, melted butter and a tiny 1/2 teaspoon of horseradish with a pinch of salt and black pepper and it was PERFECT! Broiled on high 3 minutes and broiled on low for the next 5 minutes.

Broiling caused a fire in the oven, which was a little scary. I think next time we’ll just do a bake method.

Tastes very nice, but it made a mess in our oven with the high heat spattering oil all over the oven. Next time I may reduce the oil, and broil it for a minute or so after a quick bake in the oven.

I was taught this technique by a Seattle chef who swore it was the best method ever, and have used it for 30 years now ! One little piece tinfoil and no cleanup. The earths crust is full of aluminum in many areas, it's everywhere, but I frequently use silicone baking sheets anyway. I usually use butter instead of olive oil....

Thanks for Alan’s comment about roasting in a convection oven. I also agree that foil or silicone is not necessary for easy clean up. When the pan is warm put water in it and let soak. It cleans up easily and nothing to throw out.

My stove caught on fire, via the foil, when I made this recipe. Be careful; the salmon and foil are very close to the broiler.

Can’t screw this up, believe me, I’ve tried

Broiled for 6 mins and mustard all burned. Salmon was undercooked in center. Not impressed NYT!

We cook for 13 mins under broiler at 6.5 inches away- where our shelf is. Perfect fish- melts in your mouth!

Unless you like to eat the skin, which I don't, by putting the salmon skin side down on ungreased foil, the skin sticks to the foil allowing you to easily lift the cooked fish off the skin. Any juices can be drizzled over the fish. Then the foil and skin can all be discarded. You now have delicious fish with no skin and no dirty pan to clean!

I followed the directions and alas the aluminum foil caught on fire. Which according to the web happens sometimes when you use aluminum foil under the broiler. A more savvy cook might not have had this problem, but I never pretended to be savvy. Beware!

Marjo recommended cooking the salmon in an air fryer for 7 min at 400 degrees. We tried it and it could not have been more perfect. Be sure to preheat the air fryer for 3 minutes. Then spray the crisper plate with a little olive oil and place the prepared fish on it. We left out the salt and pepper by mistake but found they weren't needed.

Instead of just Dijon mustard, I use a mix of Dijon or whole grain mustard with a tablespoon of maple syrup. (From Sam Sifton). Bake at 380 for 10-11 minutes on the convection setting of my toaster oven. Squeeze a little lemon over the top. Delicious!

Super easy, flavorful, and yummy.

Have made this twice. I followed the recipe for ingredients, and used the suggestion from one of the reviewers to put the salmon skin down on lemon slices directly on the pan, without foil or parchment. Works beautifully, tastes amazing - an awesome way to prepare salmon!!!!