In a flat, shallow glass dish, combine olive oil, Dijon mustard, lemon juice and shallots or green onions. Roll salmon in mustard mixture to coat both sides. Cover and refrigerate for 1-2 hours. Preheat oven to 375 degrees.
Remove salmon from mustard mixture. Place salmon in a shallow dish or pan, cover bottom of dish with 1/8 inch water. Fillets should be baked skin side down. Spoon more mixture over salmon. Bake for 10-12 minutes per inch of thickness, measured at the thickest part, or until meat turns from translucent to opaque and flakes easily when tested with a fork at the thickest part.
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