Broiled Salmon with Mustard and Crisp Dilled Crust

Name: Broiled Salmon with Mustard and Crisp Dilled Crust
Yield: Serves 8 to 10
Ingredients: 3 slices, hearty white sandwich bread, crusts removed; 4 ounces, potato chips, crushed into rough 1/8-inch pieces (about 1 cup); 6 tablespoons chopped, fresh dill; 1 (3½-pound) skin-on, side of salmon, pin bones removed and belly fat trimmed; 1 teaspoon, extra-virgin olive oil; 3/4 teaspoon, table salt; 3/4 teaspoon, pepper; 3 tablespoons, Dijon mustard

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Appears in Cook's Illustrated September/October 2000, America's Test Kitchen TV

Main Courses

Fish & Seafood

Weeknight

Two-stage broiling yields the perfect texture, and a surprise ingredient makes the very best topping.

SERVES8 to 10

TIME55 minutes

has video

WHY THIS RECIPE WORKS

To get broiled salmon with flavorful flesh and a golden, caramelized crust, we broiled the fish until it was almost cooked through and then applied a thin coating of mustard with a topping of fresh bread crumbs and crushed potato chips flav...

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