Broiled Salmon with Garlic, Mustard, and Herbs

Unfortunately, this recipe is not one of my favourites though part of that may have been a result of poor execution instead of the recipe itself.

The mustard mixture, consisting of Dijon and grainy mustards, herbs and garlic, is very aggressively flavoured. I used it in the recommended amount on each filet but found that it overpowered the fish. Admittedly, I used farm-raised Atlantic salmon…perhaps wild BC salmon would have been a better choice. I think a much thinner layer of the topping would have helped also.

On the positive side, the broiling instructions worked very well, a crust formed on the top of the fish as intended and the salmon was very moist.