A recipe for broiled salmon fillet on Epicurious.com uses a 2 1/2- to 3-pound fillet. Rub the fillet with soy sauce, and use thyme sprigs and fresh bay leaves for garnish. Cook the broiled salmon in a jelly roll pan and serve it with a mustard dill sauce.
Rinse the salmon and pat dry with paper towels after preheating the broiler. Arrange the fillet skin-side down in the pan, rub with the soy sauce and sprinkle with salt and pepper to taste. Cook the fish about 4 inches from the heating element for about 15 minutes until the flesh is flaky and cooked through. Plate the fillet and garnish with the thyme and bay leaves.
The recipe for the mustard sauce is 1/2 cup of coarse-grained mustard, 1/4 cup of water, 1/2 cup of heavy cream, 1/4 cup of olive oil, 4 teaspoons of sugar, 1/2 cup of fresh dill and black pepper to taste.
Place the ingredients in a bowl, mix well and season with the pepper. You can make this a day ahead and keep it covered in the refrigerator, but serve it at room temperature, and whisk it a bit before serving.
Serve the salmon warm or at room temperature.