Maple Mustard Glazed Salmon

Position an oven rack in the upper-middle of the oven, about 6 to 8 inches below the broiler element. Preheat the oven to 425°F.

In a small bowl, mix the maple syrup, Dijon, whole grain mustard, apple cider vinegar, garlic, and chilli flakes if using.

Season the salmon with kosher salt and freshly cracked black pepper right before cooking.

Place the salmon skin-side down on the prepared pan.

Brush or spoon a thin first layer of glaze over the flesh side.

Roast for 4 minutes.

Remove the pan from the oven and apply a second thin layer of glaze.

Return to the oven and roast for 2 to 3 minutes more, or until the salmon is nearing your target temperature.

Remove the pan from the oven and apply a third light layer of glaze.

Switch the oven to high broil and broil on the same rack for 30 to 90 seconds, just until the glaze is bubbling, glossy, and lightly caramelised in spots. Watch closely the entire time.

Check the internal temperature in the thickest part:

Medium-rare: 120 to 125°F

Firmer finish: 130 to 135°F

For full food-safety doneness, cook to 145°F.

Rest for 2 minutes, then finish with herbs, lemon, and a final crack of black pepper.