Prepare all the ingredients for the sauce.
Preheat broiler on high and place an all stainless steel skillet (be sure the handle is also stainless steel) or cast iron pan under the heat for about 10 minutes to get it very hot. The pan should be 5 to 7 inches from the heat source.
Rub salmon with 1 TBS fresh lemon juice salt and pepper. (You can Quick Broil with the skin on it just takes a minute or two longer. The skin will peel right off after cooking.)
Using a hot pad pull pan away from heat and place salmon on hot pan. Return to broiler. Keep in mind that it is cooking rapidly on both sides so it will be done very quickly usually in 7 minutes depending on thickness. Test with a fork for doneness. It will flake easily when it is cooked. Salmon is best when it is still pink inside.
Add garlic to a stainless steel skillet and stir for half a minute. Add mustard and whisk in 2 TBS lemon juice broth honey salt and pepper. Cook on high heat for a minute to reduce slightly and add dill. Pour over salmon and serve.
This recipe has been added to the following public cookbooks:
Tony,s favorites,
Dads Cook Book,
MOUNTAINS TO THE SEA COOKING,
ANNIE'S COOKBOOK,
annies cookbook
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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