Preheat the oven to 400°F.

Line a baking sheet with parchment paper.

Place the salmon fillets skin side down on the baking sheet, and gently pat with a paper towel. Sprinkle the top of the salmon with the salt and black pepper.

Place the maple syrup and Dijon mustard in a small mixing bowl. Whisk to thoroughly combine.

Spoon about 1 tablespoon of the maple mustard glaze down the center of each salmon fillet, allowing it to drip over the sides.

Bake the salmon on middle rack of oven until glaze is caramelized and salmon flakes easily with a fork, 12-15 minutes.

Check to see that salmon is done. Remove from oven or add time as needed.

Squeeze fresh lemon juice over salmon if desired. Serve immediately. Refrigerate leftovers in an airtight container for up to 2 days.