Marinate 1 to 1 1/2 pounds salmon filet for 30 minutes in combined 2 tablespoons orange and 2 tablespoons lemon juice. Bake in juice, topped with crumbled dried mint, 20 to 25 minutes at 350 degrees.

Top salmon filet with Miracle Whip. Bake 20 to 25 minutes at 350 degrees.

Make a paste of mustard (Dijon or mustard-horseradish combination) and rosemary-thyme vinegar. Spread over salmon filet. Top with rosemary. Bake 20 to 25 minutes at 350 degrees.