I have a love/hate relationship with salmon. There’s something about the oily fish and distinct flavor that can sometimes put a frown on my face. I can count on one hand the number of times I’ve eaten salmon and thought, “wow, this is incredibly good”. But, for health reasons, I try and keep it in my diet. I’ve used this recipe a few times since it adds lots of additional flavor which blends nicely with the salmon. It’s a good preparation for folks who may be on the fence with their affection for this fish.
Is it bad of me to acknowledge that I don’t love every morsel of food that’s passed my lips? I certainly hope so. I mention this due to a comment I received today on an old post where the reader noted a difference in their sense of taste compared to my ‘refined palate’. Um, this mouth has consumed more Cheetos, pickled bologna, crushed potato chips on cottage cheese, spam and eggs on rice, and Velveeta grilled cheese sandwiches than I care to admit. My palate is quite the opposite. I just like what I like. I don’t care for salmon but I can eat it.
I blame my dislike for salmon on my Aunt. I remember her babysitting my brother and I from time to time at her house. I distinctly remember a dinner of ‘salmon cakes’ made from canned salmon that turned my stomach in every direction. Some thirty years later I can still see and smell those salmon cakes. Oh dear god they were awful. Fortunately, Giada is helping me to come to terms with my salmon issues.
Broiled Salmon with Herb Mustard Glaze
from Giada De Laurentiis
2 garlic cloves
3/4 teaspoon fresh rosemary, finely chopped
3/4 teaspoon fresh thyme, finely chopped
1 tablespoon dry white wine
1 tablespoon extra-virgin olive oil
2 tablespoons Dijon mustard
2 tablespoons whole grain mustard
Nonstick cooking spray
6 (6-8oz) salmon fillets
salt and pepper
In a food processor, add the garlic, rosemary, thyme, wine, oil, dijon, and half of the whole-grain mustard. Pulse until fully blended. Pour into a bowl and add the remaining whole-grain mustard, stir to combine.
Preheat the broiler. Line a baking sheet with foil and coat with cooking spray. Arrange the salmon fillets on the tray and sprinkle with salt and pepper. Broil for 2 minutes. Spoon the mustard sauce over the fillets and broil until glaze is golden and fish is done, about 5 minutes longer. Serve with lemon wedges.
I served the salmon on top of my sesame green beans with a few slices of lemon and rosemary sprigs for garnish. The fish is so quick to prepare which makes it perfect for even a weeknight. I served this to my brother and he enjoyed it (or so he said). I love the herby-mustard crust and how much flavor it brings to the salmon.
If you have any salmon haters in your life, this might just be the recipe to appease them. I can’t guarantee it will convert them, but they may be able to get the food down without as many complaints :-)
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