Gluten-Free Broiled Salmon with Dijon Herb Crust
Pan-seared salmon fillet finished under the broiler with a vibrant herb-mustard crust. Fresh thyme and rosemary meld with two types of mustard, garlic, and white wine into a smooth sauce that browns beautifully. Quick weeknight dinner ready in under 15 minutes, delivering restaurant-quality results with minimal effort.
Ingredients
- 1 package salmon fillet
- 1 tablespoon fresh thyme leavesdried thyme1:3herbdried
reduces freshness
- 1 tablespoon fresh rosemary
- 2 tablespoon Dijon mustard
- 2 tablespoon whole grain mustardDijon mustard1:1condimentalternative
loses texture
- 1 tablespoon white wine
- 1 tablespoon extra-virgin olive oilneutral oil1:1oilalternative
reduces flavor complexity
- 3 clove garlic
- 1 lemon
- salt(optional)
Instructions
- 1
Preheat oven to broil setting.
- 2
Line a baking sheet with foil and place salmon fillet skin side down. Season generously with salt.
- 3
Broil for 3 minutes until flesh turns slightly deeper pink and moisture beads on surface.
- 4
Remove from oven. Finely chop thyme and rosemary. Juice the lemon and reserve.
- 5
Combine thyme, rosemary, both mustards, white wine, olive oil, garlic, and lemon juice in food processor. Process until smooth.
- 6
Spread herb-mustard mixture over salmon to cover completely.
- 7
Return to oven and broil for 5 minutes until golden brown and bubbling.
- 8
Remove from oven and divide into 4 portions.
Tips
Monitor salmon closely during first broil stage; broilers vary in intensity. Moisture beading on surface indicates fish is partially cooked and ready for sauce.
Process herb sauce until completely smooth for even coating and consistent texture.
Do not skip lining baking sheet with foil to prevent sticking and aid cleanup.
Good to Know
Refrigerate leftover salmon in airtight container up to 3 days. Reheat gently in 300F oven to avoid drying.
Herb-mustard sauce can be prepared up to 1 day ahead. Store covered in refrigerator. Assemble and broil immediately before serving.
Serve immediately while golden and bubbling. Accompaniments: roasted vegetables, crusty bread, or simple green salad.
Common Mistakes
Do not skip foil lining to avoid salmon sticking and tearing.
Do not exceed 5 minutes final broil to avoid charring or drying flesh.
Do not under-process sauce; lumpy texture distributes unevenly and fails to brown properly.