Preheat the oven to 400* F and cut parchment paper sheets, one for each piece of salmon.
Stir the mustard, honey, garlic, and basil together. Spread on top of fillets. Marinate in the fridge for up to 24 hours, or cook now. Fold the paper over to form a pocket, pinching it around to seal. Place pockets on the baking sheet.
Bake for 15-18 minutes. 15 for just-done throughout and 18 for well. If you like a slightly raw center, go for 12-13 minutes.
