Ingredients:

  • 4 (6 oz) Salmon Fillets
  • 1 tsp Sea Salt
  • 1/2 tsp Cracked Black Pepper
  • 3 tbsp Dijon Mustard
  • 1 tbsp Melted Butter
  • 2 tbsp Freshly Squeezed Lemon Juice
  • 1 tsp Lemon Zest
  • 4 cloves Garlic, minced
  • 1 tbsp Fresh Parsley, finely chopped
  • 1/2 tsp Red Pepper Flakes

Instructions:

  1. Preheat your oven to 400°F. Note: A hot oven is crucial for a quick bake that doesn't dry the fish out.
  2. Line a baking sheet with parchment paper. This keeps the fillets from tearing when you go to serve them.
  3. Pat the 4 (6 oz) Salmon Fillets completely dry. Use a paper towel to remove every bit of surface moisture.
  4. Season the fish with 1 tsp Sea Salt and 1/2 tsp Cracked Black Pepper. Do this before adding the wet glaze so the seasoning sticks to the protein.
  5. Whisk together the 3 tbsp Dijon Mustard, 1 tbsp Melted Butter, 2 tbsp Lemon Juice, and 1 tsp Lemon Zest. The mixture should look thick and creamy.
  6. Stir in the 4 cloves minced Garlic and 1/2 tsp Red Pepper Flakes. This ensures the aromatics are evenly distributed.
  7. Spoon the glaze over each fillet. Use the back of the spoon to spread it all the way to the edges.
  8. Bake for 12 minutes. Bake until the salmon flakes easily with a fork and looks opaque.
  9. Remove from oven and let rest. Allow it to sit for 3 minutes so the juices redistribute.
  10. Garnish with 1 tbsp Fresh Parsley. Serve immediately while the butter is still warm.