If you weren't already cooking salmon tails, consider JustinChapple's recipe all the convincing you need.
The narrow tails are often overlooked at the fish counter because they are quite thin, which makes cooking them a bit tricky. Here, the tails remain intact, which results in evenly cooked meat that stays juicy because it’s cooked on the bone. Plus, the fin gets delightfully crispy.1 1/2 tablespoons yellow mustard seeds1 tablespoon Dijon mustard1 teaspoon black pepper, divided, plus more to tastePreheat oven to 375°F. Bring a small saucepan of water to a boil over high.
Whisk in 1/4 cup oil, lemon juice, Dijon, 1/2 teaspoon salt, and 1/4 teaspoon pepper.Brush salmon tails all over with remaining 2 tablespoons oil; sprinkle with remaining 1 teaspoon salt and remaining 3/4 teaspoon pepper. Arrange tails evenly on a baking sheet. Roast in preheated oven until tails are lightly charred and meat pulls away with a fork, 8 to 10 minutes, flipping halfway through cook time. Increase oven temperature to broil; broil until tails and skin are charred, about 3 minutes.
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