Rinse salmon and pat dry. Press fingers into the flesh to detect any remaining bones. Pull out bones if present. Place salmon in large plastic food-storage bag. In small bowl or jar with lid, combine lime juice, dill, sugar, mustard, salt, and Worcestshire until well mixed. Pour over salmon: Seal and refrigerate 1 hour to marinate.
Meanwhile, prepare Dill Mustard Sauce.
Heat Broiler. Line broiler rack with sheet of aluminum foil; grease foil or coat with non-stick vegetable spray. Drain salmon and place skin side up on foil. Broil salmon 3 to 4 inches from heat for 5 mins. Carefully slide salmon toward one side, then, using foil, carefully turn the fillet over.
Continue to broil salmon 8 to 12 mins or just until flesh is firm and lightly browned. Using foil, transfer salmon to serving platter. Remove foil from under salmon. Surround salmon with dill sprigs and lime wedges, if desired. Serve with Dill Mustard Sauce.
Makes: 6 servings.
See also: Dill Mustard Sauce