- 2/3 cup white-wine vinegar
- 1 cup Dijon mustard
- 1/2 cup firmly packed light brown sugar
- 2 cups vegetable oil
- freshly ground black pepper to taste
- 3 tablespoons soy sauce
- 1/4 cup chopped fresh dill sprigs
- two 2 1/2- to 3-pound whole salmon fillets with skin, any small bones removed with tweezers
- Make glaze and sauce:
- In a bowl whisk together vinegar, mustard, and brown sugar. Whisk in oil in a stream until emulsified and season with pepper and salt. Mixture may be made 3 days ahead and chilled, covered. Bring mixture to room temperature and whisk before proceeding. Transfer 3/4 cup mixture to a small bowl and stir in soy sauce to make glaze. Whisk dill into remaining mixture to make sauce.
- Preheat broiler and grease a broiler pan or jelly-roll pan.
- Rinse salmon fillets and pat dry. Arrange fillets, skin sides down, in pan. (Cook 1 at a time if broiler is small.) Brush salmon with glaze and season with pepper and salt. Broil salmon 3 to 4 inches from heat about 8 minutes, or until just cooked through.
- Serve salmon warm or at room temperature with sauce.