Broiled Salmon with Lemon, Mustard, and Herbs

updated Feb 3, 2020
Broiled Salmon with Lemon, Herbs and Mustard

A simple recipe for broiled salmon fillets topped with Dijon mustard and fresh herbs.


Prep5 minutes

Cook6 minutes to 8 minutes

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Credit: Joe Lingeman/Kitchn; Food Stylist: CC Buckley/Kitchn

This recipe is part of Kitchn 100 — the hundred recipes you need right now. Check out all of the amazing dishes, from Kitchn and beyond, here.

If salmon is a regular on your weeknight dinner roster but you haven’t yet introduced it to the broiler, schedule in this recipe immediately. Not only does cooking salmon under the broiler get it to the table even faster, but the quick, high heat of the broiler also ensures the fillets won’t overcook by searing the exterior while leaving the inside juicy. A coating of lemon-y mustard locks in moisture, further ensuring you’re left with tender, perfectly flaky fish.

A Simple Salmon Dinner for Any Night of the Week

This recipe comes together in under 15 minutes, making it ideal for the middle of the week when it feels almost impossible to get dinner on the table. But trust me — as soon as you start spreading two types of mustard and chopped fresh rosemary and thyme on top of the fillets, they’ll suddenly feel fancy — meaning you’d be happy to serve this dish to company on a Saturday night, too. Regardless, finish the salmon with a big squeeze of lemon.

Credit: Joe Lingeman

Broiled Salmon with Lemon, Herbs and Mustard

A simple recipe for broiled salmon fillets topped with Dijon mustard and fresh herbs.

Prep time 5 minutes

Cook time 6 minutes to 8 minutes

Serves 4

Nutritional Info


  • 1 teaspoon

    olive oil

  • 4

    (6-ounce) skin-on salmon fillets

  • 2 tablespoons

    Dijon mustard

  • 2 tablespoons

    whole-grain Dijon mustard (or use an additional 2 tablespoons of regular Dijon)

  • 1 teaspoon

    chopped fresh rosemary leaves

  • 1 teaspoon

    chopped fresh thyme leaves

  • 1/2 teaspoon

    kosher salt

  • 1/4 teaspoon

    freshly ground black pepper

  • 1/2

    medium lemon


  1. Arrange an oven rack about 6 inches below the broiler, then set the oven to broil. Line a rimmed baking sheet with aluminum foil.

  2. Drizzle the oil over the skin of the salmon fillets and rub to evenly coat. Place skin-side down on the prepared baking sheet.

  3. Combine the Dijon mustard, whole-grain mustard, rosemary, thyme, salt, and pepper in a small bowl. Divide the mixture evenly among the salmon fillets and spread to coat.

  4. Broil until the salmon is cooked through and flakes easily, 6 to 8 minutes. An instant-read thermometer into the middle of the thickest fillet should read 120°F to 130°F for medium-rare, or 135°F to 145°F for well-done. Total cook time will depend on the thickness of salmon. Squeeze the lemon half over the salmon and serve.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.