Ingredients

Serves 16 as part of a buffet

　　

For glaze and sauce

2/3 cup white-wine vinegar

　　1 cup Dijon mustard

　　1/2 cup firmly packed light brown sugar

　　2 cups vegetable oil

　　freshly ground black pepper to taste

　　3 tablespoons soy sauce

　　1/4 cup chopped fresh dill sprigs

　　two 2 1/2- to 3-pound whole salmon fillets with skin, any small bones removed with tweezers

　　

Step 1

Make glaze and sauce:

　　

Step 2

In a bowl whisk together vinegar, mustard, and brown sugar. Whisk in oil in a stream until emulsified and season with pepper and salt. Mixture may be made 3 days ahead and chilled, covered. Bring mixture to room temperature and whisk before proceeding. Transfer 3/4 cup mixture to a small bowl and stir in soy sauce to make glaze. Whisk dill into remaining mixture to make sauce.

　　

Step 3

Preheat broiler and grease a broiler pan or jelly-roll pan.

　　

Step 4

Rinse salmon fillets and pat dry. Arrange fillets, skin sides down, in pan. (Cook 1 at a time if broiler is small.) Brush salmon with glaze and season with pepper and salt. Broil salmon 3 to 4 inches from heat about 8 minutes, or until just cooked through.

　　

Step 5

Serve salmon warm or at room temperature with sauce.