Broiled Salmon with Mustard and Crisp Dilled Crust

Name: Broiled Salmon with Mustard and Crisp Dilled Crust
Ingredients: 3 slices, hearty white sandwich bread, crusts removed; 4 ounces, potato chips, crushed into rough 1/8-inch pieces (about 1 cup); 6 tablespoons chopped, fresh dill; 1 (3½-pound) skin-on, side of salmon, pin bones removed and belly fat trimmed; 1 teaspoon, extra-virgin olive oil; 3/4 teaspoon, table salt; 3/4 teaspoon, pepper; 3 tablespoons, Dijon mustard

Main Courses
Fish & Seafood
Weeknight
Easter

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

Why This Recipe Works

This is a members' feature.