Broiled Salmon with Mustard and Crisp Dilled Crust

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Appears in Cook's Illustrated September/October 2000, America's Test Kitchen TV

Two-stage broiling yields the perfect texture, and a surprise ingredient makes the very best topping.

SERVES 8 to 10

TIME 55 minutes

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WHY THIS RECIPE WORKS

To get broiled salmon with flavorful flesh and a golden, caramelized crust, we broiled the fish until it was almost cooked through and then applied a thin coating of mustard with a topping of fresh bread crumbs and crushed potato chips flav...

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