Instructions

1. Heat the oven to 425°F. Arrange a rack in the middle of the oven and heat to 425°F. Place 2 (6-ounce) frozen salmon fillets skin-side down in an 8x8-inch baking dish.
2. Depiction of the instructions in Instructions step 1
3. Combine the mustard, maple syrup, garlic, and salt in a small bowl. Place 3 tablespoons Dijon mustard, 2 teaspoons maple syrup, 2 minced garlic cloves, 1/2 teaspoon red pepper flakes, if using, and 1/2 teaspoon kosher salt in a small bowl and stir to combine.
4. Depiction of the instructions in Instructions step 2
5. Brush the salmon with the mustard mixture. Brush or spoon all of the mustard mixture evenly over the salmon.
6. Depiction of the instructions in Instructions step 3
7. Cover the baking dish and bake for 15 minutes. Cover the baking dish tightly with aluminum foil. Roast for 15 minutes, until a knife can pierce the salmon completely with minimal icy resistance.
8. Depiction of the instructions in Instructions step 4
9. Uncover and roast for another 8 to 10 minutes. Carefully remove the foil. Continue roasting until the salmon can be easily flaked with a fork or a probe thermometer inserted in the thickest part of the salmon registers 145°F, 8 to 10 minutes more. Wild salmon tends to cook faster than farm-rasied salmon, so begin checking salmon at 8 minutes. The flesh should appear moist, but not raw or translucent.
10. Depiction of the instructions in Instructions step 5
11. Rest and serve. Remove the salmon from the oven and let rest uncovered for 3 minutes.
12. Depiction of the instructions in Instructions step 6