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Photo: Marcus Nilsson Photo by: Photo: Marcus Nilsson

Mustard-Broiled Salmon with New Potato Salad

Real Simple JULY 2007

  • Yield: Makes 4 servings
  • Prep time: 20 Minutes
  • Other: 10 Minutes


  • 1 1/2 pounds new potatoes
  • Kosher salt and black pepper
  • 3/4 cup Crème fraîche or sour cream
  • 2 tablespoons fresh lemon juice
  • 1 small fennel bulb, thinly sliced
  • 4 6-ounce salmon fillets, skin removed
  • 3 tablespoons dijon mustard
  • 1/4 cup fresh dill, chopped


Adjust oven rack to 6 inches below heat source; heat broiler.

Place the potatoes in a medium pot, cover with cold water, and bring to a boil. Add 1 teaspoon salt, reduce heat, and simmer until tender, about 15 minutes. Drain, run under cold water to cool, then cut into quarters.

Meanwhile, in a large bowl, combine the crème fraîche or sour cream, 1 tablespoon of the lemon juice, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir in the potatoes and fennel; set aside.

Place the salmon on a parchment- or foil-lined baking sheet.

In a small bowl, combine the mustard and the remaining lemon juice. Spread over the top of the salmon. Broil until the salmon is the same color throughout, 6 to 8 minutes, depending on the thickness. Divide the salmon and salad among individual plates and sprinkle with the dill.

Upgrade: For a snappy, licoricey boost, reserve the feathery green fronds of the fennel and mix them with the dill before garnishing.

Nutritional Information

Amount per serving
  • Calories: 489
  • Fat: 20g
  • Saturated fat: 7g
  • Cholesterol: 124mg
  • Sodium: 672mg
  • Carbohydrate: 35g
  • Fiber: 5g
  • Sugars: 4g
  • Protein: 39g

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Mustard-Broiled Salmon with New Potato Salad Recipe