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My review
Easy Mustard-Glazed Broiled Salmon
Chef John
"This simple recipe makes a great salmon glaze. The sugar in the seasoned rice vinegar caramelizes under the broiler and the sweet, salty vinegar works perfectly with the tangy mustard. While my original recipe only had two ingredients, I've added Sriracha hot sauce and a pinch of salt."
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Ingredients
15 m servings 271 calsOriginal recipe yields 2 servings
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and rub with vegetable oil.
- Stir mustard, vinegar, Sriracha sauce, and salt together in a bowl until glaze is smooth. Watch Now
- Lay salmon fillets, skin-side down, on the prepared baking sheet. Brush fillets with mustard glaze. Watch Now
- Cook in the preheated oven until salmon is golden and flakes easily with a fork, 5 to 8 minutes. Watch Now
Footnotes
- Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 271 calories; 14.4 g fat; 2.5 g carbohydrates; 30.2 g protein; 96 mg cholesterol; 605 mg sodium. Full nutrition
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Reviews
Read all reviews 1722 Ratings
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Most helpful positive review
4/11/2015
Another winner from Chef John. Easy, fast, delicious. Had no rice vinegar, so used red wine vinegar. Had no Sriracha, so used Texas Pete. Happy wife. I'm happy. Everyone's happy.
Most helpful critical review
1/26/2017
Didn't have fresh herbs, used dried, didn't care for it.
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4/11/2015
Another winner from Chef John. Easy, fast, delicious. Had no rice vinegar, so used red wine vinegar. Had no Sriracha, so used Texas Pete. Happy wife. I'm happy. Everyone's happy.
1/23/2015
Very easy and delicious. My go to recipe. I have used Durkee's Red Hot Sauce or Honey Mustard Dijon when I don't have ingredients on hand.
4/6/2017
Halved the recipe for my one piece of salmon. It was really easy and delicious! This recipe is going into my files!
3/26/2017
good, simple recipe. I added honey for a bit of sweetness and doubled the siracha - it was not too hot.
8/4/2016
Omg. Simple, quick,just the right amount of zing. Not sweet. Who could ask for more?
3/2/2016
This was SO good and insanely easy and cheap to make! Very little prep involved and cooks in a matter of minutes! Will definitely make this again.
9/6/2015
I love how easy it is to make but it was very bland. I ended up adding a teaspoon of lemon pepper after it was cooked to give it a kick in the rump. Even still, I don't think I'll make it again.