In the past I have always used fresh salmon from the grocery store, but this time I thawed out some salmon which I had gotten on sale and frozen. It tasted just the same, so I learned I am no longer scared of frozen salmon.
salt and pepper to taste
3 T. whole grain Dijon mustard
I used some old Sweet Hot Mustard that was in a little Hickory Farms container and I had been wondering what the heck to do with it for over a year!)
1/2 c. panko crumbs
Preheat oven to 450. Sprinkle fillets with salt and pepper; spread mustard over tops and sides of each fillet. Press breadcrumbs onto each fillet. Place fillets on a lightly greased wire rack on an aluminum foil-lined baking sheet. Bake 12-15 minutes or until fish flakes with a fork.