Wild Sockeye Salmon with Lemon Garlic Dijon Sauce

I love grilled salmon, but I'm not afraid to roast salmon in a 400 degree oven. Here I mixed up some olive oil, lemon juice, Dijon mustard, crushed garlic and parsley; basically a salad dressing and used as a cooking sauce and it turned out awesome.  

Ingredients:
Fresh wild sockeye salmon
1/8 cup avocado or olive oil
1/2 tablespoon Dijon mustard
2 tablespoons fresh lemon juice
2 large garlic cloves, pressed or minced
2 tablespoons chopped parsley
Salt and pepper

Preparation:

To make the lemon garlic Dijon sauce, add the oil, mustard, lemon juice, garlic and parsley to a medium bowl and mix until well combined.

 

Preheat the oven to 400 degrees. Rinse the salmon in cold water and let dry on some paper towels. Remove any pin bones if necessary. Place the salmon fillets on a broiler pan, add some salt and pepper and coat with the lemon garlic Dijon sauce. Cooking time can very depending on the thickness of the fillets, but 10 minutes is a good starting point.