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Title: Broiled Salmon w/Mustard & Lemon
Categories: Five, Seafood, Citrus
Yield: 2 servings

2 (8 oz ea) skin-on salmon
- fillets; 1" thick
1/2 ts Kosher salt; more to taste
Fresh ground black pepper
2 tb Extra-virgin olive oil
1 tb Dijon mustard
Lemon wedges; to serve

Position one oven rack 6" from the broiler heat source
then heat the broiler. Season the salmon fillets all
over with 1/2 teaspoon salt and a couple of grinds of
pepper and place them on an aluminum foil-lined sheet
pan, skin side down.

In a small bowl, whisk the oil and mustard until well
mixed. Brush the tops and sides of the salmon with this
mustard mixture.

Broil until the salmon is opaque with a deep brown
crust, about 6 to 8 minutes for medium-rare. (The center
of the fillets will be dark pink, if you pierce one with
a paring knife and take a look.) If your fillets are
thinner, reduce cooking time by 1 to 2 minutes. If you
prefer more well-done fish, add 1 or 2 minutes to the
cooking time.

Squeeze a lemon wedge all over the cooked salmon
fillets, then serve salmon with more lemon wedges on the
side.

By: Melissa Clark

Yield: 2 servings

RECIPE FROM: https://cooking.nytimes.com

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