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Position a rack in the center of the oven and
heat the oven to 400°F. Line a heavy-duty
rimmed baking sheet with foil.
In a small bowl, stir together the mayonnaise,
mustard, lime juice, and tarragon. Arrange the
salmon skin side down on the baking sheet and
sprinkle lightly with salt. Spread the
mayonnaise mixture evenly over each fillet
(there may be a little left over).
Roast the salmon until just cooked through, 10
to 14 minutes. (To test for doneness, poke a
paring knife all the way through the thickest
part of one fillet and hold it there for 5
seconds. Then touch the flat side of the knife
gently to your lower lip. If the knife feels
warm, the fish is cooked through.) Using a
spatula, lift the fillets off the baking sheet,
leaving the skin behind, and transfer to
plates.
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