Which Kosher salt? Morton? Diamond Crystal? Would you believe? They have very different cooking/flavor properties.
thanks for the add to this group i love cooking
I'm not a huge salmon lover, but I'm trying. I'll cook it, and make myself eat it, but I never really like it. That all changed when I had a terrific mustard glazed salmon at a restaurant recently. So good. Looking to duplicate it. This may be it! I didn't have any fresh thyme, so I used the dried stuff from the back of my pantry. It was fine. I'm also not a fan of skin - on anything, so I trimmed that off my filet. It was perfect!! Once you start doing the mustard glaze part - it makes a mess of your cooktop. Fair warning. (But didn't it need a good cleaning anyway?) I glazed and flipped it about 4 times. I served with some rice and mini grilled zucchini, that I grilled in the pan beforehand. Do hold some glaze aside for the table. My husband added it to his rice. My new favorite fish dish!
I was cooking this yesterday but without soy sauce. Also seasoning the salmon with salt, pepper, paprika and a bit of cayenne pepper. It came out perfect and every family member loves it so much. Great recipe!
Wow one of the best recipes I've tried on Food and Wine.. I'm so happy it turned out really well as expected! My family loves it!
That salmon looks fantastic and so good!. but what kind of Salmon is this? It's usually in pink when I saw some of them on the market last time..
Update: I made the sauce last night, and it was wonderful! There is just something about cooking with mustard! It goes so well with chicken and pork too. Thanks again!
Best ever recipe.Thank you so much