- 1 of 3 Place salmon on broiler pan, skin-side down.
- 2 of 3 In a small bowl, combine brown sugar, dill and mustard. Spread half on top of salmon. Cover with plastic wrap and refrigerate for up to 5 hours. Stir remaining mixture into mayonnaise and refrigerate sauce, covered, until ready to serve.
- 3 of 3 To serve, heat oven to 400 F. Remove salmon from refrigerator 20 minutes before cooking. Bake at 400 F for 20 minutes or until fish flakes easily with a fork. Remove salmon in one piece to a platter, leaving skin behind. Serve warm or at room temperature with sauce.
Servings Per Recipe: 12
Per Serving: 0 g fiber, 59 mg chol., 14 g Fat, total, 3 g sat. fat, 229 kcal cal., 5 g carb., 19 g pro., 257 mg sodium