How have I not posted about salmon before?  It’s a definite favorite.  My Dad spent a summer working on a fishing boat in Alaska and we got hooked (sorry!) off his surplus of line-caught salmon.   The secret for perfectly cooked fish is having it completely thawed before it goes into the oven and not overcooking.  TIME in the heat is the process that develops the “fishiness factor” so, cook it fast and hot.  Pre-heat your oven to 400 degrees, lay the fillet on parchment paper (skin-side down) and prepare the glaze.

In a small bowl mix:

1 Tbsp. spicy, whole-grain mustard

1 Tbsp. molasses

Stir together and smear over the top of the salmon.  Season with a nice sprinkling of salt and freshly ground pepper.

Place your pan into the oven on a middle rack and turn the broiler on.   Allow to broil for 5-7 minutes, depending on the thickness of the fillet.  Turn the pan around for even browning and watch closely.  You want color and sizzle but not blackening.  Ideally, there’s some degree of gradation toward the middle of the salmon but it takes a bit of finesse to pull this off.  It’s gonna be delicious, either way!    Oh, the tender flesh, the sweet from the molasses and the spiciness of the mustard!  Bliss, pure bliss.

This recipe is so simple and delightful I hope you will try it – even if you “think you don’t like fish”.