Making dinner doesn’t get any simpler than this. Slathered in a slightly sweet, spicy mustard sauce, this salmon is great paired with a dark green vegetable. I’m partial to broccoli myself.
1½ to 2 pounds salmon fillet, tiny bones removed with a tweezer, cut in half
2 tablespoons Dijon mustard
2 tablespoons light brown sugar
½ teaspoon chili powder
½ teaspoon kosher salt
1. Preheat the broiler.
2. Place the mustard, brown sugar, and chili powder in a small bowl and mix to combine.
3. Place the salmon in a large baking dish and smother with the mustard mixture. (The salmon can be covered and refrigerated for up to 4 hours or frozen up to 2 weeks.) Sprinkle with the salt and place under the broiler. Cook until browned on top and just undercooked inside, about 5 to 6 minutes.
4. Cut each half into 3 pieces and serve immediately.