Best Ever Baked Salmon

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4 salmon fillets (6 ounces each, skin on)

1 ½ tablespoons low sodium soy sauce

1 tablespoon olive oil

1 tablespoon honey

1 ½ teaspoons Dijon mustard

2 cloves garlic (minced)

Remove the salmon from the refrigerator and let it come to room temperature while you prepare the other ingredients.
Preheat oven to 400° F. Line a 9x13-inch baking dish with a sheet of parchment paper (or foil) for easy clean up.
In a small bowl, whisk together soy sauce, olive oil, honey, Dijon mustard and minced garlic.
Place salmon, skin side down, in the prepared baking dish. Reserve ½ of the sauce in a clean dish and brush/spoon the remaining ½ of the sauce over the salmon.
Bake for 12 minutes and then brush on the remaining sauce. Bake 2-8 more minutes, or until the salmon is cooked to your liking. When it's done, the salmon should flake easily with a fork. Thicker salmon fillets will take longer to cook through than thinner salmon fillets. (The FDA recommends an internal temperature of 145° F for salmon, but some prefer it cooked to 125-130° F, then rest for 3 minutes before serving.)