Preheat oven to 425º

Rinse and dry salmon slice. In a baking pan large enough to hold salmon rub a tiny bit of oil on the bottom of pan. You don't need a lot. Just a dab is fine it helps to crisp the skin. Place salmon skin side down. If one side is very thin, tuck it under.

Squeeze whole grain mustard onto the entire piece of salmon and using the back of a spoon spread evenly adding more mustard if you need so that it covers the entire top of salmon.

Sprinkle dill over entire salmon add lemon pepper to your liking.

Slice 3 wafer thin pieces of butter (or amount needed for the salmon) make it that the butter is evenly spaced.

Baking time depends on the thickness of the salmon. For a slice 3/4" thick bake for 12-13 minutes. For a piece 1 1/2" thick bake 20-22 minutes. The test for doneness is like steak. If you press on it and there is no give, it's overdone and dry. Salomon is a delicate fish and cooked correctly results in a creamy buttery texture. You can test the thickest part of salmon by gently prying apart. It should be opaque but slightly pinkish.