Position an oven rack in the center and preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or lightly oil it to prevent sticking.

Pat and season salmon

Pat the salmon fillets dry with paper towels. Place fillets skin-side down on the prepared baking sheet, leaving space between pieces. Drizzle the 2 tbs olive oil evenly over the fillets and rub to coat. Sprinkle kosher salt (about 1.5 tsp total) and freshly ground black pepper (1 tsp total) evenly over the top of each fillet.

Citrus-Herb Topping

Make the topping

Zest the lemon until you have about 1 tsp zest, then cut the lemon in half and juice half of it (about 1–1.5 tbs juice). In a small bowl combine the lemon zest and juice, chopped dill (2 tbs), chopped parsley (1 tbs), minced garlic (2 cloves), honey (1 tsp) and Dijon mustard (1 tsp). Whisk until well combined. Taste and adjust: add a pinch more honey for sweetness or more lemon juice for brightness.

Top the fillets

Spoon or brush the citrus-herb mixture evenly over the top of each seasoned fillet, distributing herbs and garlic so each piece gets some. If using, sprinkle 0.25 tsp red pepper flakes across the fillets for a touch of heat.

Bake & Finish

Bake

Place the baking sheet in the preheated oven and bake at 400°F (200°C) for 10–14 minutes, depending on thickness. As a guideline, bake about 10 minutes for 1-inch (2.5 cm) thick fillets, or up to 14 minutes for 1.5-inch (4 cm) thick fillets. The salmon is done when it flakes easily with a fork and registers 125–130°F (52–54°C) in the thickest part for medium-rare to medium; or 140°F (60°C) if you prefer fully cooked through.

Rest and serve

Remove the salmon from the oven and let rest 3–4 minutes; residual heat will finish cooking and juices will redistribute. Transfer to plates or serve on the baking sheet. Garnish with extra chopped herbs and lemon wedges. Serve immediately.