Mustard-Crusted Salmon

Weeknight fish that looks like you tried harder than you did. A three-ingredient topping of light sour cream, stone ground mustard, and fresh lemon juice spreads over salmon fillets and sets into a lightly golden, tangy crust under the broiler. Ten to 12 minutes from cold fillet to dinner, with no flipping and almost no cleanup.

The stone ground mustard is doing the heavy work here. The whole mustard seeds add texture and a sharper bite than smooth Dijon, while the sour cream loosens everything into a spreadable coating that clings to the top of each fillet. Lemon juice cuts through the richness so the whole thing tastes bright instead of heavy.

Five inches from the broiler element is the right distance. Closer and the top scorches before the fish cooks through; farther and you lose the crust. Cook until the thickest part of the salmon turns opaque in the center and the mustard crust has just begun to brown. Serve with lemon wedges and something green.

Chef Tips

• Pat the salmon dry before the topping goes on. Wet fish dilutes the mustard mixture and thins the crust.
• Leave the skin on during broiling. The skin insulates the flesh from direct heat and helps the bottom cook evenly.
• Watch the fish closely in the last two minutes. Broiler variance means the difference between golden crust and burnt topping is sometimes just 30 seconds.
• Check doneness with a fork, not a timer. Salmon is done the second it flakes; any longer and it goes dry.

Variations

• Use Greek yogurt in place of sour cream for extra tang and a higher-protein topping.
• Add a teaspoon of minced fresh dill or tarragon to the mustard mix for an herbaceous lift.
• Swap stone ground mustard for honey mustard for a sweeter crust.