Baked Salmon with Garlic and Dijon for 4 Servings

Instructions:

1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or aluminum foil. Note: This prevents the honey from burning onto your pan.
2. Pat the 1.5 lbs salmon fillet completely dry with paper towels on both sides. Note: Dry skin is the secret to a fillet that doesn't stick.
3. Season the surface of the fish evenly with 1 tsp kosher salt and 0.5 tsp cracked black pepper.
4. In your small mixing bowl, whisk together the 3 tbsp Dijon mustard, 3 cloves minced garlic, 1 tbsp melted butter, 1 tbsp honey, and 1 tbsp lemon juice until the mixture is thick and pale.
5. Place the salmon on the prepared baking sheet, skin side down.
6. Spread the garlic dijon glaze generously over the top and the sides of the fillet. Make sure it's a thick, even layer.
7. Bake for 12–15 minutes until the glaze is bubbling and the fish is opaque.
8. Check for doneness using a fork; the flesh should flake easily at the thickest part.
9. Remove from the oven and let the fish rest for 2-3 minutes until the juices settle and it reaches its final temperature.
10. Garnish with the 1 tsp fresh parsley and serve immediately. Watching the salmon in the oven is actually quite satisfying. Around the 10 minute mark, you'll start to see the edges of the glaze beginning to darken and caramelize. That is exactly what you want. If you pull it out too early, the garlic might still have a bit too much of a raw bite. If you wait too long, the salmon will start to push out that white protein (called albumin), which is a sign it's getting overcooked.