Preheat your oven to 425 degrees Fahrenheit.

Place your salmon on a baking sheet lined with Gefen Parchment Paper. Season with salt and pepper. Drizzle mustard and honey on top and use a brush or spoon to spread evenly over the surface.

In a bowl, combine the panko, lemon zest and all but one tablespoon of dill. Sprinkle evenly over the salmon. Bake uncovered for about 25 minutes.

Meanwhile, prepare the sauce. In a bowl, combine the mayonnaise, salt and pepper to taste, lemon juice, one tablespoon reserved dill and garlic cubes. Stir until smooth.

For garnish, thinly slice the lemon into rounds. Cut a slit almost halfway through each lemon slice. Twist the edges in opposite directions and stand it up. Repeat with remaining lemon slices.

To serve, drizzle sauce over the salmon and arrange twisted lemon slices on top.