Broiled Salmon With Mustard And Crisp Dilled Crust

1. Adjust 1 oven rack to upper-middle position and other rack 3 inches from broiler element; heat oven to 400 degrees.
2. Pulse bread in food processor to fairly even 1⁄4-inch pieces, about 10 pulses. Spread crumbs evenly on rimmed baking sheet; toast on lower rack, shaking pan once or twice, until golden brown and crisp, 4 to 5 minutes. Toss bread crumbs, crushed potato chips, and dill together in small bowl and set aside.
3. Change oven setting to heat broiler. Use sharp knife to remove any whitish fat from belly of salmon. Cut piece of heavy-duty foil to be 6 inches longer than fillet. Fold foil lengthwise in thirds and place lengthwise on rimmed baking sheet; position salmon lengthwise on foil, allowing excess foil to overhang baking sheet. Rub fillet evenly with oil and season with salt and pepper. Broil salmon on upper rack until surface is spotty brown and outer 1⁄2 inch of thick end is opaque when gently flaked with paring knife, 9 to 11 minutes. Remove fish from oven, spread evenly with mustard, and press bread-crumb mixture onto fish. Return to lower rack and continue broiling until crust is deep golden brown, about 1 minute longer.
4. Transfer salmon and foil sling to carving board, slide salmon off sling onto carving board and serve.

BROILED SALMON WITH SPICY CITRUS-CILANTRO PASTE AND CRISP CRUST
Process one 1-inch piece peeled fresh ginger, 3 garlic cloves, 3 shallots, 2 stemmed and seeded jalapeño chiles, 2 teaspoons grated lime zest plus 3 tablespoons juice (2 limes), 2 tablespoons honey, and 2 cups cilantro leaves in food processor until smooth, about 30 seconds, scraping down bowl as necessary. Omit dill and substitute 1⁄2 cup citrus-cilantro paste for Dijon mustard.

BROILED SALMON WITH CHUTNEY AND CRISP SPICED CRUST
Use a smooth mango chutney for this recipe. If you can find only chunky mango chutney, puree it in a food processor until smooth before using.
Melt 2 tablespoons unsalted butter in 8-inch skillet over medium heat. Off heat, add 1 minced garlic clove, 1⁄2 teaspoon ground cumin, 1⁄2 teaspoon paprika, 1⁄4 teaspoon ground cinnamon, 1⁄4 teaspoon cayenne, and 1⁄4 teaspoon salt. Set aside. Substitute 3 tablespoons chopped fresh parsley for dill, toss butter-spice mixture into bread crumbs along with potato chips, and substitute 3 tablespoons smooth mango chutney for Dijon mustard.

REMOVING PINBONES FROM SALMON
Run your fingers over the surface to feel for pinbones, then remove them with tweezers or needle-nose pliers.