Always looking for ways to incorporate more fish into our meals, I was happy to see this recipe in the March Issue of Every Day with Rachael Ray. It's really easy to put together and tastes great. We had it with wild rice (with the other 1/2 of the lemon from the recipe squeezed into it as well as some lemon zest).
Brown Sugar Mustard Glazed Salmon
1/3 cup brown sugar
2 1/2 tablespoons Dijon mustard
Juice of 1/2 lemon
Salt and pepper
Four 7-ounce salmon fillets
2 teaspoons vegetable oil
Preheat the oven to 400°. In a small bowl, whisk together the brown sugar, mustard, lemon juice and 1/2 teaspoon pepper.
Heat a large, ovenproof skillet over high heat. Rub the salmon with the oil, season with salt and pepper and place skin side up in the skillet. Cook until a crisp brown crust forms, about 3 minutes. Remove from the heat, flip the salmon and coat with the brown sugar mixture. Transfer the skillet to the oven and bake until the glaze caramelizes and the fish is cooked through, about 5 minutes.