Broiled Salmon with Mustard and Crisp Dilled Crust
Two-stage broiling yields the perfect texture, and a surprise ingredient makes the very best topping.
Keywords
- Fish & Seafood
- Easter
- Main Courses
- Weeknight
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Food processor
- Baking sheet
- Aluminum foil
- Oven
- Paring knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Pastry brush
- Spatula
- Kitchen scale
- Instant-read thermometer
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
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