In a small bowl, whisk together the olive oil, lemon juice, garlic powder, salt, lemon pepper seasoning, and Dijon mustard. Set aside.
Line a baking sheet with tin foil and place the salmon filets on the baking sheet.
Pour the dressing mixture over the filets and use a spoon or a pastry brush to spread the mixture evenly over the fish.
Cover the fish with another layer of tin foil and tuck it in tightly around the edges of the pan. Bake for 20 minutes.
Serve and enjoy!
Notes
Most 1 pound frozen salmon filet packages come with 3 filets, but you can grab two bags if you want to have an even number of servings.
Sealing the salmon in tin foil helps create a pocket that captures moisture and helps tenderize the fish.
Other spices that go great on this salmon include fresh thyme, fresh rosemary, lemon zest, and dried oregano.
For a crispier crust on your salmon, broil the fish uncovered in high for about 5 minutes after they finish baking. Be sure to keep an eye on your filets as they’re in the broiler to prevent them from burning.
You can store your leftover filets in the fridge for up to 3 days. Simply transfer your filets to an airtight container.
Reheat your filets by wrapping them in foil again and cooking them in the oven for 15 minutes at 275.You don’t want to cook the fish anymore, you just want to heat it all the way through.