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Broiled Dijon-Lemon Garlic Salmon

A high-heat salmon dinner that pairs a bright Dijon glaze with no-fuss green beans and warm quinoa, all ready on one tightly timed schedule.

Four glazed broiled salmon fillets are served with fluffy quinoa and bright green beans on warm white plates.

This is built for a weeknight when the plate should feel fresh but the cooking needs to move quickly. Individually portioned salmon takes the broiler's heat well, while steam-in-bag green beans and a pouch of quinoa handle their work in the microwave.

The sequence matters: begin the fish, steam the beans during its first broil, then warm the grain during its brief glaze finish. The result is a coordinated dinner with very little waiting at the end.

Start with a hot pan

Preheating the foil-lined pan gives the salmon immediate heat from below while the broiler works from above. Dry fillets and a little space between them help the surface cook cleanly instead of releasing excess moisture.

Glaze late for a bright finish

Dijon, lemon, and garlic become fragrant quickly under the broiler, so the glaze goes on after the salmon has started cooking. Brushing on a thin layer keeps its flavor concentrated and prevents sugary-looking scorch marks from masking the fish's doneness cue.

Portioned salmon fillets sit on a foil-lined sheet pan beside a bowl of Dijon lemon garlic glaze. — Portioned salmon sits skin-side down on a hot foil-lined pan before the quick broil.

Use the broil time well

The microwave components are deliberately scheduled around the fish rather than treated as afterthoughts. Start the green beans during the first broil, then warm the quinoa only when the glaze goes on, so neither waits long enough to lose heat or texture.

Build the plate while it is hot

Lemon-bright beans and fluffy quinoa make a simple base for the glossy salmon. Add the lemon wedges at the table so anyone who wants a sharper finish can squeeze them over the fish and grain.

Glossy Dijon lemon garlic glaze coats a moist broiled salmon fillet beside green beans and quinoa. — Glossy Dijon-lemon glaze and opaque salmon flakes show the finished broiled fillet.

Broiled Dijon-Lemon Garlic Salmon

4 servings

20 minutes total

Ingredients

• 4 individually portioned salmon fillets
• 1 tbsp Dijon mustard
• 1 medium lemon
• 2 garlic cloves, finely grated
• 1 tbsp extra-virgin olive oil
• 1/2 tsp kosher salt, divided
• 1/4 tsp freshly ground black pepper
• 1 (12 oz) bag frozen steam-in-bag green beans
• 1 (8.5 oz) pouch cooked quinoa

Method

Heat the broiler
Set an oven rack 6 inches from the broiler and heat the broiler on high with a foil-lined rimmed sheet pan underneath for 5 minutes.
Look for: The empty pan is hot and the foil looks dry and taut.
Make the glaze
Finely grate the garlic and zest half the lemon, then stir them with Dijon mustard, olive oil, 1/4 tsp salt, and black pepper into a loose glaze.
Look for: The glaze is smooth enough to brush and flecked with lemon zest.
Season the salmon
Pat the salmon fillets dry, place them skin-side down on the hot pan, and season their tops with the remaining 1/4 tsp salt.
Look for: The fillets sit flat with space between them and begin to sizzle at the edges.
Begin broiling and steam beans
Broil the salmon for 4 minutes while microwaving the frozen green beans in their steam-in-bag according to its package directions.
Look for: The salmon turns opaque around the sides while the bean bag inflates with steam.
Glaze the salmon
Carefully brush the Dijon-lemon garlic glaze over the partially cooked salmon, leaving a thin coating rather than letting it pool on the pan.
Look for: The glaze covers the tops in a shiny, even layer.
Finish salmon and warm quinoa
Return the salmon to the broiler for 3 minutes, and at the same time microwave the cooked quinoa pouch according to its package directions.
Look for: The glaze bubbles lightly and the thickest salmon center reaches 125 F for moist medium doneness.
Finish the vegetables
Open the green bean bag carefully away from your face, toss the hot beans with a squeeze of lemon juice, and fluff the warmed quinoa with a fork.
Look for: The beans are bright green and hot, and the quinoa separates into light grains.
Plate and serve
Divide the quinoa, lemony green beans, and glazed salmon among 4 plates, then cut the remaining lemon into wedges and serve immediately.
Look for: The salmon is glossy on top, the beans are still vivid, and the grain is steaming.