Broiled Mustard and Brown Sugar Glazed Salmon Fillets with Dill
Why This Recipe Works
Determining the distance to cook the fish from the broiler was task #1 while we developed our mustard-brown sugar glazed salmon fillets recipe. Too close and the exterior was well-done before the interior was even set. Too far away and the fish took a long time to cook and the glaze never, well, glazed. As for the glaze, if it was too thin, it simply slid off the fish and pooled in the pan. We found it should be fairly thick, which meant concentrating it with a quick simmer. Thinking of our approach to barbecued chicken, in which we glaze the meat repeatedly towards the end of cooking to prevent the sugary sauce from burning, we lacquered the fish in our glazed salmon recipe with additional glaze midway through broiling and once again when the fish was done.