In the oven:

1. Preheat the oven to 400°F.
2. Whisk together 3 tablespoons honey, 2 tablespoons Dijon mustard, 2 tablespoons whole-grain mustard, 2 tablespoons lemon juice, 4 teaspoons minced garlic, 1 teaspoon dried dill weed, and 1/4 teaspoon kosher salt.
3. Spray the aluminum foil-lined sheet pan with cooking spray and place salmon fillets on the pan, skin side down. Using a tablespoon measure, drizzle the top of the fillets with the honey mustard sauce.
4. Place sheet pan in the oven and bake at 400°F for 10 minutes, or until salmon is cooked through and reads 140ºF (Don't overcook it, though! It's ok if the salmon is a little rare in the center — it will continue to cook after you remove it from the oven). Serve with any remaining honey mustard sauce.

 On the stovetop:

1. Whisk together 3 tablespoons honey, 2 tablespoons Dijon mustard, 2 tablespoons whole-grain mustard, 2 tablespoons lemon juice, 4 teaspoons minced garlic, 1 teaspoon dried dill weed, and 1/4 teaspoon kosher salt.
2. In a nonstick skillet. Heat 1 tablespoon olive oil over medium-high heat. Cook salmon fillets, skin side up, for 5 minutes.
3. Flip the filet and cook for another 4 minutes. Make sure to cook salmon until the internal temperature reads 140ºF on a food thermometer.
4. During the last minute, brush the honey mustard mixture evenly over the salmon fillets. Serve with any remaining honey mustard sauce.