1 salmon fillet (1 1/2-2 lb.)
2 tbsp. Dijon mustard
1 tbsp. olive oil
1 tbsp. honey
1/4 tsp. grated lemon peel
1 tbsp. lemon juice
Parsley sprigs
Lemon wedges
Salt & pepper

Rinse salmon fillet and pat dry. Place fillet, skin side down, on a piece of heavy-duty foil set in a rimmed 10 x 15 inch pan. With a pair of scissors, cut through foil around the fish; discard the foil rim. Mix the mustard, oil, honey, lemon peel and lemon juice. Brush fish with all of the mustard mixture.

Broil fish about 5 inches from heat just until it looks slightly translucent and wet in thickest part (cut to test), 9-12 minutes. Lift foil to transfer fillet to a serving platter. Garnish with parsley and lemon wedges. Add salt and pepper to taste. Makes 4-6 servings.