Fresh minced parsley and lemon wedgesoptional, for garnish
Preheat oven to 400 degrees F. Line a large rimmed baking sheet pan with foil.
Lay the salmon* skin side down on the foil and season lightly with salt and pepper. *(If desired, cut into portions first).
In a small bowl, combine mustards, honey, minced garlic, lemon juice, smoked paprika, salt and black pepper. Spread this mixture evenly over the top of the fish.
Bring up the sides of the foil around the salmon. This will help keep the juices from spilling all over the pan.
Bake in the preheated 400 degree oven for 18-20 minutes. (Cooking time will depend on size and thickness; it's done when the salmon is a light pink color and is tender and flaky in the center; it should register 125-140 degrees F on a meat thermometer.)
Remove from the oven and let rest for several minutes before serving. Garnish with fresh minced parsley and serve with lemon wedges.
Refrigerate: Once the salmon has cooled to room temperature, place any leftovers in an airtight container and store in the fridge for up to 2-3 days.Freezer: You can freeze cooked salmon, although the flavor and texture will diminish over time. Freeze, tightly wrapped, for up to 4 months.Reheating: Reheat in the microwave if needed. Salmon is also delicious cold in a salad or on a bagel.