Broiled Salmon with Herb Mustard Glaze

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I can't count how many times I've made this recipe. After enjoying it for the millionth time tonight, I decided I needed to let other people know how excellent this recipe is (I just registered for the sole purpose of writing this review. If you're looking for a ridiculously quick, go-to recipe that's low-maintenance enough for a weeknight but gourmet enough for a weekend, this is your recipe. I like to broil the salmon with some veggies seasoned with olive oil, salt, and pepper on the side. While that's cooking, I can whip up some polenta, cous cous, or rice. From setting the oven to taking your first bite, this recipe can take less than 15 minutes.

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My family loved this recipe...will definitely make it again!! Thank you Giada!

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This is a great recipe on any fish...try it with sea bass. My husband doesn't even like Salmon and he loved this recipe. One thing I added that took it too a new level was adding some panko bread crumbs on top. I love Giada's recipes!!

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I have made this recipe so many times. My family loves it and every time I make it for friends I am asked for the recipe. I bake mine in the oven on 350 for 15-20 min instead of broiling it and it comes out perfect. When I am in a hurry, I have mixed all the ingredients instead of using a food processor. It is a liitle more "earthy" and I actually now prefer it that way. You just have to make sure that everything is chopped very fine.

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Wow, what an incredibly delicious dish. My taste buds went crazy! I followed the recipe nearly exactly, except for not broiling - and rather, baking at 350 F for 20 minutes and then increasing to 400 F for a remaining 4 minutes. I reserved some of the mustard sauce (that a spoon or brush from the fish had not touched!, and poured it lightly over the fillets upon serving. Oh, and I marinated the salmon for 10 minutes with some lemon juice and a rub of crushed/grated garlic. I went heavy on the black pepper prior to placing in the oven. This results in a beautiful presentation, and a healthy meal to boot! I never use recipes for fish that require cream, because creaminess really takes away from the delicate flavors of fish - and it can take a healthy product such as salmon, and disturb it. : Served this with steamed broccoli and a spinach salad. It would have been better to sub the salad with some roasted yams/sweet potatoes for some starch.. but that's obviously up to each personal menu. The fish though, EXCELLENT! Giada has pretty much never, ever ever ever ever ever failed me. Her creations are always extremely easy, extremely tasty, extremely pretty, usually healthy, and the ingredients are typically either already in your possession or they are simple to find at any store.

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I came across this recipe a few years ago and I have made it countless times since then. It's actually the only way I cook salmon now. It is absolute perfection as are most of Giada's recipes!

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Another hit from the every day Italian queen!!! Wonderful flavors, terrific herb combinations. No leftovers here!!!!
Great with the Gorgonzola/Porcini mushroom Risotto and believe it or not, with a Washington State Cabernet!

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We all went nuts for this - it was quick and easy to make (perfect for a weeknight and my husband and three-year old picky daughter LOVED it - this is a definite keeper!!

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I have made this recipe numerous times and always with the same amazing results. The salmon stays so moist and the flavor is just outstanding. My husband loves this! It's gotten to the point where I pretty much use whatever mustards and herbs I have on hand and it always turns out great. I'm not sure what some of these other reviewers are complaining about...

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I adjusted the sauce by adding lemon juice and I used dijonaise mustard instead of plain dijon, and it was excellent! It really helped my non-fish loving husband eat salmon!