This is such a simple recipe it’s a no recipe recipe. From the NYT cooking site @nytimes.com/recipe by Sam Sifton. Depending on the size of your fish this could take up to 1/2 hour for prep and cooking or 15 minutes if you have a small piece of fish. The prep could not be any easier and this time I served with roasted string beans and rice pilaf and roasted cauliflower. The first time I made it I paired it with roast brussels sprouts and rice. Any nice green vegetable will do or cauliflower which is also shown in one of the pics. Use as much or as little glaze as you’d like and you’re in control of the ingredients. Super easy and salmon so readily available. I bought organically farmed at Whole Foods. Wild or organically farmed is preferred here.
I used 2 Salmon Fillets for the 2 of us– app. 8 oz. each I like Farmed Organically or Wild and the next time I made it I asked for a mid cut piece of Salmon app. 1 to 1 1/2 lb. all about the same thickness and only 1 piece — whatever works best for you
Kosher Salt and Freshly Ground Black Pepper
Heat oven to 400 degrees
Make a mixture of Dijon Mustard and brown sugar, start with small amounts and increase how much mustard to brown sugar you like.
Salt and Pepper the salmon fillets
I spray a baking sheet with cooking spray, place the fillets skin side down. Slather the tops of the fillets with the glaze and put them in the top half of the oven.
Roast for about 12-15 minutes depending on your oven and how much you like salmon to cook.
I served alongside Rice and Roasted Brussels Sprouts. And roasted string beans and roasted cauliflower.