Glazed Salmon with Dilly Mustard Sauce

Salmon is a hit or miss in our household. Sometimes I'll try out a new salmon recipe and Dr. Sweetpea will either hate it OR he'll love it so much that he'll devour everything in one sitting (which is what happened when I tried this recipe). I buy salmon regularly because it's healthy and more affordable than Halibut (which Dr. Sweetpea LOVES). I saw that our local H-E-B had center cut salmon on sale recently and decided to try this recipe the day I bought the fish. Dr. Sweetpea was a huge skeptic about the salmon recipe but it literally took only one bite for him to go over the moon. Dr. Sweetpea repeatedly told me to keep the recipe and to never ever lose it because the salmon was amazing. This is also another keeper for us. 

Glazed Salmon with Dilly Mustard Sauce

(Source: Cooks Country) 

2 tablespoons Dijon mustard

2 tablespoons honey

1 tablespoon white wine vinegar (I used white balsamic vinegar)

3 tablespoons olive oil

1 tablespoon soy sauce

1 tablespoon chopped fresh dill leaves, plus a few sprigs for garnish

4 salmon fillets, each about 6 ounces

Salt and pepper

Adjust oven rack so that it sits about 6 inches from heating element and heat broiler. Line rimmed baking sheet with foil for easy cleanup.

Whisk mustard, honey, and vinegar in medium bowl. Whisk in oil, then transfer 3 tablespoons mustard mixture to small bowl and stir in soy sauce. Whisk dill into mustard mixture in medium bowl.

Arrange salmon fillets on baking sheet. Season with salt and pepper and brush top and sides with mustard-soy glaze. Broil salmon until tops are just browned and a peek at inside of fish with paring knife shows that they are just cooked through, 5 to 8 minutes (I cooked the fish for 7 minutes and it was perfect). Transfer salmon to serving platter, garnish with dill sprigs, and serve with mustard-dill sauce.

(Note: Since we didn't have any dill at home, I sprinkled some dried thyme leaves and crushed red pepper flakes on top of the fish.)