1 hour before serving:

Skin the salmon , slice off the soft fatty belly . Reserve both

Make a marinade of the lemon zest, olive oil, mustard, salt, pepper, and garlic

Place the salmon fillet in a glass, ceramic, or stainless-steel roasting dish and season with salt and pepper. Whisk together the marinade and spread the mixture evenly over the salmon. Let it stand at room temperature for 30 minutes.

1/2 hour before serving:

Preheat the oven to 400 degrees.

In a non stick pan place the salmon skin fatty side down and cook at medium heat for several minutes then do the same for the other side. Repeat until the skins are quite firm , then remove to a paper towel and sprinkle with salt. This "salmon bacon" is served along side along with the more delicate salmon belly

While the salmon bakes, salt and pepper the salmon belly pieces and fry in teh same non stick pan until pink. This is very fatty and piece which cooks within 3or 4 minutes at medium heat

15 Minutes before serving:

Combine scallions, dill, parsley, lemon zest, salt and pepper; set aside while baking salmon.

Place the roasting dish with the salmon in the lower third of the oven and roast for 8 minutes, until it reaches 85 Degrees F. in the center at the thickest part. Then switch to medium broil and broil, watching closely, for several minutes until the surface begins to brown. The center will be firm with just a line of uncooked salmon in the very center. (I peek by inserting the tip of a small knife and looking to see that the salmon flakes and interior remains bright pink and juicy.)

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Remove from the oven. Scatter the herb mixture over the salmon.Cover the dish lightly with aluminum foil and allow to rest for 3-5 minutes. Ready to serve when internal temperature has reached 115-120 degrees F.

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