Salmon dinner pronto. This Broiled Salmon with Garlic, Mustard and Herbs by Giada DeLaurentiis is a cinch from start to finish. It’s done in less than 10 minutes. Cooking fast isn’t really my thing, but sometimes we need some quick ones up the sleeve.

We must not waste anytime and get straight to business.

In my efforts to help you plan your cooking plan, may I recommend making the mustard sauce well ahead of time so that when you want to cook the fish, the sauce is all ready and good to go. My fave!

I’ve made this recipe a bazillion times. You can totally swap out the fresh herbs for dried if you forgot to pick up the rosemary and thyme or if your market was out of the herbs that day. You know this happens to you. And there is no need to fret, dear readers. Just bust out the dried stuff. Use about a teaspoon for each dried herb.

All ingredients are always on hand in my house – mustard, white wine, olive oil, garlic. You just need to get the fish and herbs that day.

You can totally make this with skin-on or skinless salmon. If the skin is on, it peels right off once the fish is cooked. If your fishmonger will slice it off or if you feel like getting into that, go for it. I personally always cook it with the skin on. I feel like it keeps the fish juicier, and it’s really not that big of deal to peel of the skin once cooked.

I like to serve the salmon with basmati rice and a veg like asparagus or a rockin’ baby spinach salad. It really goes with anything you love!

Broiled Salmon with Garlic, Mustard and Herbs

Recipe by Giada DeLaurentiis from Giada's Family DinnersCourse: MainCuisine: ItalianDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

7

minutes

Ingredients

• 2 garlic cloves, minced

• 2 Tbsp. dijon mustard

• 2 Tbsp. whole grain mustard

• 3/4 tsp. finely chopped fresh rosemary (or 1 tsp. dried)

• 3/4 tsp. finely chopped fresh thyme (or 1 tsp. dried)

• 1 Tbsp. dry white wine

• 1 Tbsp. olive oil

• Non-stick olive oil cooking spray

• 6 (6- to 8-ounce) salmon fillets (You may use skinless or skin-on salmon filets. If using skin-on, the skin peels right off once cooked)

• Salt and freshly ground pepper

• 6 lemon wedges

Directions

• In a small bowl, mix the garlic, both mustards, rosemary and thyme. Mix in the wine and oil. Set the mustard sauce aside.
• Preheat the broiler. Line a rimmed baking sheet with foil and spray the foil with the non-stick spray. Arrange the salmon fillets on the baking sheet and sprinkle them with salt and pepper. Broil for 2 minutes.
• Spoon the mustard sauce over the fillets. Continue broiling until the fillets are just cooked through and gold brown, about 5 minutes longer.
• Transfer the fillets to plates and serve with lemon wedges.