Active Time

　　10 min

　　Total Time

　　25 min

　　Cooking a large piece of salmon fillet couldn’t be easier and helps ensure that the fish stays flaky and moist. The crushed caraway seeds in the glaze add a subtle twist to the classic honey and mustard combination, which really complements the full flavor of the salmon.

　　

Ingredients

Makes 4 servings

　　1 1/2 pound salmon fillet with skin (1 1/4 to 1 1/2 inches thick)

　　1 garlic clove

　　3 tablespoons grainy Dijon mustard

　　2 tablespoons mild honey

　　1/2 teaspoon cider vinegar

　　1/2 teaspoon caraway seeds, crushed

　　

Step 1

Preheat broiler. Line rack of a broiler pan with foil and lightly coat with oil.

　　

Step 2

Pat salmon dry and put, skin side down, on pan. Season with 1/2 teaspoon salt.

　　

Step 3

Mince and mash garlic to a paste with a pinch of salt, then stir together with mustard, honey, vinegar, caraway seeds, and 1/4 teaspoon pepper.

　　

Step 4

Spread mustard mixture evenly on top of salmon, then broil 5 to 6 inches from heat until just cooked through, 12 to 15 minutes.

　　

Step 5

Transfer salmon to a platter with 2 large spatulas.

　　

Nutrition Per Serving

Per serving: 283 calories

　　11 g fat (2 g saturated)

　　92 mg cholesterol

　　635 mg sodium

　　9 g carbohydrates

　　0 g fiber

　　33 g protein

　　#### Nutritional analysis provided by Nutrition Data

　　##### [See Nutrition Data's complete analysis of this recipe](http://www.nutritiondata.com/facts/recipe/765160/2?mbid=HDEPI) ›

　　Serve with:

　　nutty brown rice