Mggls Broiled Salmon With Dill-Mustard Sauce

READY IN: 15mins
Recipe by Sophaholic

A simple and delicious salmon that my husband requested over his mother's! From the Modern Girl's Guide to Life.

Top Review by Katy W.

A warning. Salmon should not "flake" as a white type fish would. If your salmon flakes like that, it is overdone and won't be nearly as good. Pull it out to check it thusly: Use your fork and *gently* insert it at the thickest part, close to edge. Pull off/out and you should see opaque pinkness, not wet, raw-looking redness. You should be able to separate large "flakes", on the grain. Once you hit the generally known and accepted flaking, your salmon is well on the way to chewy and dry and overdone. I have been cooking and eating salmon for many years, and I have learned the best ways for moist and delicious baked, broiled and sauteed salmon.

Ingredients Nutrition


  1. Preheat the broiler in your oven.
  2. In a small bowl, combinete chopped dill, mustard and honey.
  3. Place 2 tablespoons of the mixture in a smaller dish and reserve the sauce for basting the salmon later.
  4. Mix the mayonnaise and sour cream with the remaining dill mixture.
  5. Cover and chill in the refrigerator until serving time.
  6. Spray the skin side of the salmon with the nonstick cooking spray.
  7. Place the salmon skin side up, in a broiler pan but DO NOT SPREAD IT WITH THE MUSTARD MIXTURE!
  8. I made this messy mistake once, but only once.
  9. Broil the salmon 4-6 inches from the heat for about 5 minutes.
  10. Turn the fillets over, brush them with the dill-mustard-honey sauce (not the creamy sauce you put in the refrigerator), and broil for 5 more minutes.
  11. You'll know it's done wen the fish flakes easily with a fork.
  12. Serve the salmon on plate with a dollop of the refrigeratied sour crem and dill sauce and garnish with sprigs of fresh dill.
  13. Put a lemon wedgeon the plate and serve.

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