Ingredients:

  • 4 (6 oz) salmon fillets, center-cut, skin-on
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 3 tbsp Dijon mustard
  • 3 cloves garlic, minced
  • 2 tbsp extra virgin olive oil
  • 1 tbsp lemon juice, freshly squeezed
  • 1 tbsp honey
  • 2 tbsp fresh parsley, finely chopped
  • 0.5 tsp smoked paprika

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
  2. Pat the salmon fillets completely dry with paper towels. Season with kosher salt and black pepper, then let sit at room temperature for 5 minutes to dry-brine.
  3. In a small glass mixing bowl, whisk together the Dijon mustard, minced garlic, extra virgin olive oil, lemon juice, honey, chopped parsley, and smoked paprika until a thick, stable emulsion forms.
  4. Place the salmon fillets on the prepared baking sheet. Using a silicone pastry brush, coat the top and sides of each fillet generously with the garlic-dijon glaze.
  5. Bake for 12–15 minutes. Use an instant-read thermometer to ensure the internal temperature reaches 145°F (63°C). The fish should be opaque and flake easily with a fork.