1. Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper or lightly grease it with olive oil to prevent sticking.
2. In a small bowl, whisk together the Dijon mustard, honey, ground cinnamon, smoked paprika, minced garlic, olive oil, lemon juice, and orange zest if using. This glaze is where the magic starts, blending festive warmth with fresh brightness.
3. Place the salmon fillets skin-side down on the prepared tray. Season them lightly with salt and pepper, remembering that a little goes a long way to enhance the natural flavors.
4. Brush each fillet generously with the honey-mustard glaze. Don’t be shy here—this is what turns the salmon into a festive star.
5. Pop the tray into the oven and bake for 12-15 minutes. You’ll know it’s ready when the salmon flakes easily with a fork but still looks moist and tender inside. Keep an eye on the glaze—it should caramelize slightly without burning.
6. Remove from the oven and sprinkle with fresh dill. If you’re anything like me, this step always feels like adding the final brushstroke to a painting.
7. Serve immediately, perhaps with a wedge of lemon on the side for that extra zing.

One tip from my years of sneaking into the kitchen at dawn: always let your fish rest for a couple of minutes before serving. It allows the juices to redistribute, making each bite tender and flavourful, just like the slow-cooked stews my mum would prepare for long winter evenings.