Instructions: 1. Preheat oven to 500 degrees F. Place a large cast-iron skillet or other heavy-bottomed ovenproof skillet over high heat [on stove top] and heat until smoking.

2. Season salmon steaks with salt and pepper and spread them with 1 1/2 Tbsp. mustard.

3. Place the steaks, mustard-side down, into the dry, smoking skillet and cook them for 2 minutes without turning or touching.

4. Meanwhile spread remaining 1 1/2 Tbsp. on the top sides of the steaks.

Carefully flip them and transfer the entire skillet to the oven.

5. Bake for 6 to 8 minutes, or until flesh is opaque.

6. Remove the skillet from the oven and transfer the steaks to serving plates. Squeeze lemon juice over the steaks and sprinkle them with fresh herbs.

Serves 4.

NOTES : "Roasting salmon is as easy as broiling it, but the fish cooks more evenly and tastes richer this way."

[Not having an ovenproof skillet, I transferred the salmon steaks from a regular skillet to a baking sheet sprayed with vegetable oil spray. In the spring, I will experiment with substituting grilling on our gas barbecue for the oven roasting stage.]

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