Couple of notes: Try and get as even a thickness as possible of fillet. I asked my fish guy to trim down a slightly larger piece for me to just get at the center of the fillet. If you don't you will almost definitely overcook the thinner pieces to get the thickest part the right temperature. For me If your fish counter at the market won't trim it for you it is worth it to buy a little extra, trim it up and have salmon that you can grind up for salmon cakes or some other application where it doesn't matter what the fish looks like.
The sauce makes way more than you will need/want unless you want to slather your salmon in sauce. That being said, it is very tasty and goes well with other fish and chicken. The recipe calls for heavy cream - I have used low-fat milk when it was all I had with less creamy and luxurious results but if it is just family dinner it will be fine. (If you are making it for the boss, pull out all the stops and use the heavy cream - it is worth it!) You can substitute dried dill for the fresh but the sauce will not have as nice a flavor. Worth it, I promise.
I hope you enjoy this as much as we do!
21/2-3 pound salmon fillet, preferably wild caught
Low-sodium soy sauce
Salt and pepper to taste
Fresh thyme sprigs for garnish
Rinse salmon and pat dry. Arrange salmon, skin side down, in a foil-lined pan and rub thoroughly with soy sauce. Season salmon with salt and pepper and broil about 4 inches from heat 12 to 15 minutes, or until just cooked through. Transfer salmon to a platter and garnish with herbs.
Serve salmon warm or at room temperature with mustard dill sauce.
Mustard Dill Sauce
1/2 cup coarse-grained mustard
1/4 cup water
1/2 cup heavy cream
1/4 cup olive oil
4 teaspoons sugar
1/2 cup chopped fresh dill, or to taste In a bowl combine well all ingredients and season with pepper. Sauce may be made 1 day ahead and kept chilled, covered. Let sauce come to room temperature and whisk before serving.