- 1/4 cup pepper jelly
- 1/4 cup soy sauce
- 2 tablespoons country-style Dijon mustard
- 2 (12-oz.) packages frozen salmon fillets, thawed according to package directions
- 1/4 teaspoon pepper
How to Make It
Bring first 3 ingredients to a boil in a medium saucepan over medium heat; reduce heat to low, and simmer 5 minutes. Remove and reserve half of pepper jelly mixture.
Place salmon fillets on a greased wire rack on an aluminum foil-lined baking sheet. Sprinkle fillets with pepper, and brush with remaining pepper jelly mixture.
Broil fillets 5 inches from heat 8 to 10 minutes or to desired degree of doneness. Remove from oven, and brush with reserved pepper jelly mixture. Serve immediately.