Executing this dish swiftly relies on having ingredients prepped and your cooking station organized before turning on the heat. Using skin-on salmon fillets is critical here; the skin acts as an insulated barrier between the hot sheet pan and the delicate flesh, preserving internal moisture.
Preheat your oven to 400°F (204°C) and line a sturdy rimmed baking sheet with unbleached parchment paper. Arrange four 6-ounce sockeye fillets skin-side down, leaving roughly two inches of space between each cut. Season each fillet lightly with sea salt and cracked white pepper.
In a small dish, whisk together two tablespoons of Dijon mustard and one tablespoon of honey. Spoon the glaze evenly across the flesh of each fillet. Press roughly two tablespoons of the chopped hazelnut mixture into the wet glaze on each fillet, ensuring even edge-to-edge coverage.
Transfer the tray to the middle rack of the oven. Bake for 8 to 10 minutes. The exact cooking time hinges on fillet thickness. Tail portions cook faster than center-cut pieces. Check the thickest section with an instant-read digital thermometer: pull the fish when the internal temperature registers 120°F to 125°F (49°C to 52°C).
Let the fish rest undisturbed on the warm pan for three minutes. Carryover cooking will elevate the core temperature to an ideal medium rare finish of 130°F (54°C). Finish with a fresh lemon herb garnish made of finely chopped flat-leaf Italian parsley, dill sprigs, and lemon zest. Serve with lemon wedges immediately to highlight the rich, nutty crunch.
