I bought two 4 oz. sockeye salmon fillets in a pan in which you can bake them. That way you just toss the pan after cooking.
2 lemons, zested and juiced
1/8 cup Dijon mustard
2 garlic cloves, smashed
1 teaspoon Kosher salt and 1/2 teaspoon ground pepper
2 skin-on salmon fillets (I like sockeye salmon, but feel free to substitute what you like)
Preheat oven to 500 degrees F.
Whisk together the lemon juice, lemon zest, olive oil, mustard, garlic, salt and pepper. Pour this over the fillets and bake for 15-20 minutes. I forgot to add the salt and pepper, so I added it to the top of the mustard sauce. The black you see are cracked peppercorns. I had a little marinade left so I served it with the salmon at dinner.