a 2 1/2-to-3 pound salmon fillet
soy sauce for rubbing the salmon
fresh bay leaves and thyme sprigs for garnish if desired
1/2 cup coarse-grained mustard
1/4 cup water
1/2 cup heavy cream
1/4 cup olive oil
4 teaspoons sugar
1/2 cup chopped fresh dill, or to taste
For the Sauce:
In a bowl combine well all ingredients and season with pepper. Sauce may be made 1 day ahead and kept chilled, covered. Let sauce come to room temperature and whisk before serving.
For the Salmon:
Rinse salmon and pat dry. Arrange salmon, skin side down, in a foil-lined jelly-roll pan and rub thoroughly with soy sauce. Season salmon with salt and pepper and broil about 4 inches from heat 12 to 15 minutes, or until just cooked through. Transfer salmon to a platter and garnish with herbs.
Serve salmon warm or at room temperature with mustard dill sauce.