I’m a big fan of fish, but am always pretty intimidated making it. My seafood repertoire consists of sprinkling fillets with lemon pepper, or baking up some fish sticks. (Thank you, Gorton’s Fisherman.) I found this recipe and decided it looked simple enough, so gave it a whirl…and it was great! Mustard + brown sugar + dill doesn’t seem like a good flavor combo? Just trust me on this one…
Salmon with Brown Sugar Glaze
¼ cup light brown sugar
2 tablespoons Dijon mustard
2 teaspoons dried dill
½ teaspoon salt
½ teaspoon black pepper
4 salmon fillets
Preheat your broiler and spray a sheet pan or the rack of your broiler pan with cooking spray.
Whisk together the brown sugar, mustard, dill, salt and pepper. Place the salmon on the pan, skin side down, and spoon the brown sugar glaze on top. Position seven inches from the heat and broil until browned and opaque in the center, about 6 minutes.
Sodium per serving: 421 mg
Note: You can remove the skin from the fillets; I use the skin as a barrier to prevent the fish from sticking to the pan and falling apart.