It does not get a lot of easier--or a lot of delicious--than this speedy instruction for roast salmon flat-topped with a smoky maple-mustard sauce. The sweetness of the maple balances the sourish mustard; smoke-cured paprika or ground jalapeno pepper adds another layer of flavor. raise at the fish counter to own the salmon remove four 4-ounce fillets with the skin removed. Serve with cooked inexperienced beans and wheaten couscous tossed with pecans and chives.Instructions. heat up kitchen appliance to 450°F. Line a baking sheet with foil and coat with change of state spray. mix mustard, syrup, paprika (or chipotle), pepper and salt in a very little bowl. Place salmon fillets on the ready baking sheet. unfold the mustard mixture equally on the salmon.