Recently, I came across an incredibly easy & delicious way to bake my favorite fish, Arctic Char (similar to salmon). The New York Times’ Sam Sifton apparently published this salmon recipe in 2015 but I only found it in late 2023…and have now roasted both Arctic Char and wild-caught salmon this way a half-dozen times to rave reviews.
It could not be more simple:
- Heat oven to 400-425 (I do 425; depends on your oven)
- Mix together roughly equal parts Dijon mustard and light brown sugar — mix well so no sugar clumps.