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Turkey Chili
Eric Kim
1544 ratings with an average rating of 4 out of 5 stars
1,544
45 minutes
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Position one oven rack 6 inches from the broiler heat source then heat the broiler. Season the salmon fillets all over with ½ teaspoon salt and a couple of grinds of pepper and place them on an aluminum foil-lined sheet pan, skin side down.
In a small bowl, whisk the oil and mustard until well mixed. Brush the tops and sides of the salmon with this mustard mixture.
Broil until the salmon is opaque with a deep brown crust, about 6 to 8 minutes for medium-rare. (The center of the fillets will be dark pink, if you pierce one with a paring knife and take a look.) If your fillets are thinner, reduce cooking time by 1 to 2 minutes. If you prefer more well-done fish, add 1 or 2 minutes to the cooking time.
Squeeze a lemon wedge all over the cooked salmon fillets, then serve salmon with more lemon wedges on the side.
The recipe is great! However ... if you own a sheet pan, you should really use silicone baking sheets (2 for $14 at Amazon) rather than use-once-and-landfill aluminum foil.
What kind of magic is this? I followed the recipe to the letter and it came out perfectly. Trying to find a synonym for the icky word "moist," but that's really what it was. My new go-to salmon.
great receipe, place lemon slices under the salmon and forget the foil for each clean up & some extra flavor.
FYI, silicone baking mats typically say NOT to use them under the broiler. Same no-no with parchment paper, although for different reasons.
I often make salmon variations similar to this although I usually bake with convection at 375-400. A suggestion so the skin isn't on the plate, just put the skin side down in the pan, no aluminum foil, slide a spatula between the flesh and skin to serve. Let the pan soak in water for awhile before washing and it will cleanup reasonably easily.
Ay-yi-yi ! Smelting aluminum from ore is incredibly energy intensive. Using aluminum foil once and then throwing it out seems downright obscene I'm with a previous comment re how easy it is to clean the pan by soaking it briefly. I've had restaurant salmon with crispy skin that was started in a heated pan. I bake salmon at 400F for 20 minutes. I often bake frozen sweet potato fries and or oiled asparagus in the oven at the same time. Make more and have leftovers for salad next day.
Dijon is the secret sauce. Sprinkle a generous amount of dried dill over the mustard, and bake @450º for 10 minutes per inch of filet thickness. Quick and easy, yummy in your tummy.
Since my broiler goes up to 500 degrees, I think it would be helpful if she put the temperature in her recipe, especially since I never broil salmon.
For the thicker pieces of salmon, using only the broiler can either undercook the center or overcook the top. I preheat the oven to 450, place the fish in the broil position to bake for 4-5 minutes, then broil the top for 3 minutes for a crisp top and moist but not undercooked center.
Air fry for 7 minutes at 400 degrees. Perfection!
I do this sort of prep for fish all the time with a mixture of mayo and dijon mustard. Can add capers to the mix. Especially good with bluefish, cooked in a microwave.
As for using parchment paper, one brand I have says it safe up to 400℉ the other brand says 450℉, but both say not to use under the broiler.
Brussels sprouts are a great accompaniment for a one pan dinner as are thin sliced sweet or white potatoes. Give the potatoes a head start then add veggies and then fish. And a sprinkle of cumin—yum.
To ensure the skin doesn't stick to the foil, I found spraying with nonstick cooking spray or using my fingers to rub some oil on the foil helps.
Great basic recipe with limited ingredients to keep it simple. Perfect. Of course there are alternatives, but for those starting out with a modest pantry, this is ideal.
SO EASY!!! Beyond delicious
Easily made on the grill in summer. I use a toaster oven instead of a broiler. A George Foreman grill would probably work too. Much less heat added to the house. I make this easy by simply spraying olive oil on the salmon, then spreading a little mustard on each one.
So simple so easy sooooo yummy! Will definitely repeat.
So simple and delicious. Added some rosemary and baked (did not broil). Beautiful, flavorful, a new favorite.
The marinade under the broiler set off our smoke detector several times. The salmon turned out well, but I'm just saying.
Don’t you have an exhaust fan?
I've been making a variant of this recipe for many years (after having had it at a restaurant). I use a 2:1 ratio of mayonnaise and Dijon mustard. This is my go-to salmon recipe and I've also used it on various kinds of white filets. The fish is always moist and delicious and it takes so little time to prepare.
I love salmon! Between its heart healthy benefits, and its rich, luscious flavor, I probably make salmon twice a week… some simple recipes and some quite elaborate. I was so excited to discover this beautiful preparation … I loved the simplicity of the mustard and olive oil glaze… easy, fast, absolutely delicious. Loved how the mustard glaze slightly caramelized as I cooked it in a 500° oven. The flavor was subtle. It did not overwhelm the salmon… a perfect marriage of flavors!
Hint: a few drops of the lemon's juice to the oil and mustard will help emulsify it, and prevent it from splitting as you mix.
Solid recipe! My first time cooking salmon and it definitely couldn’t be easier. Was confused for a second because my oven has a low or high broiler setting but the high setting worked perfectly! Paired well with the Citrusy Couscous Salad with Broccoli recipe that’s also on here, and of course a glass of wine ;).
Ugh. Meh. So many better recipes for salmon.
Made this again 5/4/24. Very good and easy to make.
Use parchment paper and don’t put the food to close to the top because you don’t want to make a fire like last time
What’s not to like? Purchased an “thin” filet and it was to our liking after about 8 minutes under the broiler.
extremely moist & tasty! thank you. served with asparagus and lemon. instead of tinfoil I just brushed some avocado oil on my Sizzle Platter (heavy aluminum)
So easy and tasty. But halve the salt and maybe use something less coarse - this much kosher salt was a bit intense. And don’t broil expect maybe at the end (my smoke alarm went off the second I opened my oven).
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