An Easy broiled Salmon Recipe with a Garlic-Dijon Glaze that’s Tangy and to the Point
First recipe post! 😀
I’ve gotten a few questions about weekly recipes that are healthy, easy, and fresh. Also that feel fresh: delicious, nutritious, and NOT boring.
This is a super easy broiled salmon recipe I stole from my mom several years ago and have tweaked ever so slightly.
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It features a garlic-dijon glaze that’s tangy and to the point. It’s maybe a little bit fancy? (I like to think that salmon is fancy.) But it’s really so good and so simple that we make it almost every Sunday…at about 4pm.
This is 1) because we’re def now on the early-bird dinner schedule thanks to baby, but also 2) Matthew gets so excited about this recipe that he wants to eat dinner as early as possible.
All in, this easy salmon meal takes about 10 minutes to prep and 12 minutes to cook in the broiler. In the summer, we love to pair it with corn on the cob and a summer salad.
Estimated reading time: 6 minutes
Garlic & Dijon-Crusted Broiled Salmon
| INGREDIENTS |
| 2 fresh salmon fillets, ~.75 to 1lb in total (we usually do the EU Organic Salmon from Norway, purchased at Wegmans) |
| 3/4 tablespoon Dijon mustard (or a skosh more for a bit more umph) |
| 1/3 cup extra virgin olive oil (we love California Olive Ranch’s Extra Virgin Olive Oil, which always gets high ratings) |
| 1/4 cup organic red wine vinegar |
| 2 small to medium cloves of garlic (or one large clove), pressed |
| Ground sea salt & black pepper |
Curious about the presets I used for all the pictures in this post? Learn more here!
| HELPFUL TOOLS |
| Trusty garlic press |
| The small (perfect for two people) broiler pan that we use just about every night for salmon, chicken, or turkey burgers and is super easy to clean |
| Pyrex 2-cup measuring cup |
| Aluminum foil |
| DIRECTIONS |
| 1) Take salmon out of fridge and let sit for a bit to get closer to room temperature (we usually don’t make it the whole way to room temp because we’re impatient, there’s a baby to entertain, and who are we kidding…we’re not chefs. But even a few minutes on the counter seems to help with more even cooking). |
| 2) Turn on the broiler & let the oven preheat (turn to “high” if broiler has more than one setting). |
| 3) Combine dijon mustard, garlic, olive oil, red wine vinegar, and salt & pepper (we find that in this order works well); whisk with fork. **We save any leftover dressing to use on the salad or it keeps well in the fridge for a few days for other salads…even pasta! **The amounts of the mustard, garlic, EVOO, & RWV are somewhat approximate, but in order to offer an actual recipe for others to follow (LOL), we did make the salmon using these measurements and the dressing was great. Typically we just eyeball it, then adjust as needed post taste-test. |
| 4) Line broiler pan with foil and poke a few holes. |
| 5) Salt & pepper the salmon. |
| 6) Spoon garlic-dijon situation over the salmon, making sure to cover the pieces entirely, including the sides. |
| 7) If you have 3 minutes to spare, let the salmon sit for a few more minutes before broiling. |
| 8) Place salmon under broiler long-ways and broil for 12 minutes or until salmon has reached internal temperature of 130 degrees Fahrenheit and exterior has nice crust. **The USDA recommends, and my own doneness/consistency preferences agree, to cook salmon to 145 degrees Fahrenheit. But many — including Matthew — feel like this is overcooking the fish. So, our compromise is to cook the salmon to between 130 and 135, followed by a few minutes of rest. This allows both for some additional cooking once fish is out of the oven as well as a little bit of lingering pinkness, much to Matthew’s liking. |
| 9) Allow salmon to rest for 3 – 5 minutes. |
| 10) Add fresh pepper, plate, & ENJOY. |
| WHAT’S IN THE SALAD? |
| Organic mesclun mix |
| Organic cabbage mix (including scallions & cilantro) |
| Broccoli |
| Toasted almonds (under the broiler for 7 minutes!) |
| Feta |
| Organic baby carrots |
| Organic blueberries |
| Lightly dressed with the same marinade we use on the salmon 😀 |
If you try this recipe, please Pin, comment, & share! Would love to know if you like it and can see yourself adding it into your recipe mix!
