Ingredients:

  • 4 (6-oz) wild-caught salmon fillets
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 3 tbsp creamy Dijon mustard
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic, finely minced
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tsp fresh dill, finely chopped

Instructions:

  1. Preheat your oven to 400°F (200°C) and grab your 9x13 inch baking dish.
  2. Pat the salmon fillets completely dry with paper towels to ensure the glaze adheres properly.
  3. In a small mixing bowl, whisk together the Dijon mustard, olive oil, minced garlic, lemon juice, lemon zest, and chopped dill until a thick emulsion forms.
  4. Season the salmon fillets with sea salt and black pepper, then generously coat the top and sides of each fillet with the mustard mixture using a basting brush.
  5. Bake in the center rack for 12–15 minutes until the fish is opaque and flakes easily with a fork.
  6. Optional: Switch the oven to broil for the final 60 seconds to achieve a golden-brown caramelized crust.