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Slow-Roasted Mustardy Salmon


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.

Serves 8 to 10

1 tablespoon Dijon mustard

1 tablespoon grainy mustard

1 tablespoon extra virgin olive oil

juice and zest of ½ lemon

¼ cup minced chives

2 tablespoons minced tarragon

2 medium shallots, finely diced

2 teaspoons salt

½ lemon sliced into ¼-inch rounds

1 2-pound side of skin-on salmon

1. Preheat the oven to 275°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.

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