Can't wait to try receipe

This recipe works great! For those who are worried about their salmon glaze burning by the time the fish is cooked through, be aware that in fine dining salmon is very rarely cooked through all the way (tuna is another fish like this). Cook your salmon to your usual beef steak preference and you will be well rewarded by a better flavor and texture (perfectly safe). Only cook your salmon all the way through if its quality or cleanliness is suspect or if you must because of religious reasons.

Works great on the grill too! Just made this with salmon on the grill. After oiling the grill, placed the salmon top side down and grilled it for a few minutes over medium heat. Turned it over, basted it with the glaze, then finished on the grill. Absolutely wonderful: highly recommend!

Prepared under the broiler. Turned out beautifully. Will make again.

GREAT! Did not broil. After reading others' reviews, decided to roast at about 375-400 for 20-25 minutes or so (very thick piece of fish.) Served over baby greens. Yum

This was great! This is something that I would make for guests! I also had a problem with the top rack of my oven being to close to the broiler-live and learn! This will definitely be in our rotation!

Can't wait to try this! I think I'll skip basting on the rest of the glaze with the raw fish covered-spoon like she did in the video, but otherwise it looks amazing.

Mustard is not kosher for Passover for many of us.

Mustard is not kosher for Passover for many of us. I have made salmon with dill and mustard for years. I look forward to expanding my recipe with yours after Passover.

Mustard is not kosher for Passover for many of us. I have made salmon with mustard and dill for years. I look forward to trying this recipe after Passover.