Honey Mustard Baked Salmon

"Take one part honey, one part Dijon mustard, mix, and now you have one of the most versatile sauces possible, for chicken, ham, corned beef, and in this case, honey mustard salmon. It’s one of those couldn’t-be-easier, how-to-impress-without-doing-much recipes. Takes 10 minute to prep, and 10 minutes to cook. There are only two things to remember. First, use good quality salmon. That cheapestfillet atthe fish counter that looks like it’s seen better days, has seen better days. There is nothing you can do to improve old fish. How do you tell? The best way is to smell it. If it smells strongly of fish (or something worse), don’t buy it. I’ve actually taken fish back to the market that didn’t smell right when I took it out of the package. Trust me, you don’t want to eat it. Second, don’t overcook the salmon! It’s so easy to do. Do not cook the salmonuntil it is completely flaking apart, that’s overdone. When the fillets come out of the oven they should still be just a little bit rare in the center. They’ll continue to cook in the residual heat and be perfect when you go to eat them...."