- 1 1/2 pound salmon fillet with skin (1 1/4 to 1 1/2 inches thick)
- 1 garlic clove
- 3 tablespoons grainy Dijon mustard
- 2 tablespoons mild honey
- 1/2 teaspoon cider vinegar
- 1/2 teaspoon caraway seeds, crushed
- Preheat broiler. Line rack of a broiler pan with foil and lightly coat with oil.
- Pat salmon dry and put, skin side down, on pan. Season with 1/2 teaspoon salt.
- Mince and mash garlic to a paste with a pinch of salt, then stir together with mustard, honey, vinegar, caraway seeds, and 1/4 teaspoon pepper.
- Spread mustard mixture evenly on top of salmon, then broil 5 to 6 inches from heat until just cooked through, 12 to 15 minutes.
- Transfer salmon to a platter with 2 large spatulas.