1/2 cup country-style Dijon mustard
4 1/2 tablespoons pure maple syrup
2 tablespoons soy sauce
1 tablespoon olive oil
2 teaspoons finely-minced fresh garlic
1 tablespoon Italian seasoning
1/2 teaspoon freshly-ground black pepper
2 tablespoons prepared horseradish
1 1/2 tablespoons golden brown sugar, packed
1 1/2 tablespoons chopped fresh thyme leaves
6 pieces 8-ounce salmon fillets
Sesame seeds, to garnish
Finely-minced chives, to garnish
IN ADVANCE: In a small bowl whisk together mustard, syrup, soy sauce, olive oil, garlic, Italian seasoning, pepper, horseradish, brown sugar, and fresh thyme. Place salmon fillets in a large ziploc bag and pour mixture over all. Carefully squeeze excess air out of the bag, seal it tightly, and refrigerate salmon at least 30 minutes (or as long as overnight).
TO COOK: Preheat oven to 400°. Remove marinated salmon to a parchment-lined rimmed baking sheet — skin side down and fillets not touching. Reserve marinade sauce left in the bag to brush onto the salmon halfway through the cooking time. Bake salmon 10-15 minutes, or just until cooked through and flaky.
TO SERVE: Transfer salmon to a warm platter and rest 3-4 minutes, then sprinkle sesame seeds on top and serve with steamed rice or creamy mashed potatoes. — Serves 6