Step 1

Preheat the oven to 425°F and line a small baking sheet with foil.

Step 2

Pat salmon dry with paper towels, brush with olive oil and season with salt and pepper.

Step 3

Place salmon on baking sheet, skin side down and transfer to the oven.

Step 4

Bake 4-6 minutes per 1/2-inch thickness or until the internal temperature of the salmon reaches 140°F on an instant-read thermometer, or to your personal taste preference. (we like salmon medium-rare and I baked ours until it reached 130°F, about 4 minutes per half inch of thickness).

Step 5

Move salmon to a platter and tent with foil and let rest for 5-10 minutes.

Step 6

In a small skillet set over medium heat, add the butter to the pan and when melted, sauté the shallot until translucent.  Add the vinegar, white winer and cream. Simmer until reduced and thickened, about 10-12 minutes.  Stir in the salt and pepper.

Step 7

Remove from heat and whisk in the mustard.

Step 8

To serve, Plate the salmon and spoon sauce over each serving.