Quick-Broiled Salmon with Mustard and Hazelnut Oil

Preparation info

  • Makes


    Main-Course Servings
    • Difficulty


Appears in

Simply Salmon

Simply Salmon

By James Peterson

Published 2001

  • About

The time-consuming part of this dish—slicing the salmon—can be done earlier the day you plan to serve it.


  • pounds salmon fillet with the skin on and pin bones removed that has been frozen, from the tail end, in one piece
  • 1 tablespoon Dijon mustar


Place a sheet of waxed paper on top of one of the heat-proof plates.

Slice the salmon into thin slices as you would raw salmon carpaccio (see recipe) and arrange the slices on the waxed paper with the least attractive side facing up. Follow the shape of the