Slow-Roasted Mustardy Salmon
Written by: goop | Published on:
This recipe is super easy and quick to throw together for a crowd. The tray of water ensures that the salmon stays tender and won’t dry out. This method could be used with any marinade you like, though we’re partial to this herb-and-mustard blend.
Tip
Ingredients
1 tablespoon Dijon mustard
1 tablespoon grainy mustard
1 tablespoon extra virgin olive oil
juice and zest of 1⁄2 lemon
1⁄4 cup minced chives
2 tablespoons minced tarragon
2 medium shallots, finely diced
2 teaspoons salt
1⁄2 lemon sliced into 1⁄4-inch rounds
1 2-pound side of skin-on salmon
Directions
1. Preheat the oven to 300°F.
2. Place a shallow pan of water on the lower rack of the oven.
3. Combine the first 8 ingredients in a small bowl.
4. Lay the lemon slices on a parchment-lined baking sheet, then lay the salmon skin side down on top of them. Spread the mustard-and-herb mix all over.
5. Place the baking sheet on the middle rack and cook for about 30 minutes, until flaky and opaque throughout. Serve with extra lemon wedges.
Tip
Ingredients
1 tablespoon Dijon mustard
1 tablespoon grainy mustard
1 tablespoon extra virgin olive oil
juice and zest of 1⁄2 lemon
1⁄4 cup minced chives
2 tablespoons minced tarragon
2 medium shallots, finely diced
2 teaspoons salt
1⁄2 lemon sliced into 1⁄4-inch rounds
1 2-pound side of skin-on salmon