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.

Serves 6.

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.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)