Best Slow Roasted Mustard Salmon Recipes

Slow Roasted Mustard Salmon image

Provided by Giada De Laurentiis

Time 1h15m

Yield 6 servings

Number Of Ingredients 7

1 fennel bulb, sliced into rings, fronds reserved for garnish
1 tablespoon extra-virgin olive oil, plus additional to finish
One 4-pound skin-on fillet of salmon, pin bones removed
3/4 teaspoon kosher salt
1/4 cup whole-grain mustard
3 teaspoon fennel seeds, toasted and crushed
2 1/2 teaspoons coriander seeds, toasted and crushed

Steps:

Preheat the oven to 300 degrees F.
Place the slices of fennel in the middle of a rimmed baking sheet and drizzle with the olive oil. Place the fillet of salmon skin-side down on top of the bed of fennel and sprinkle it with the salt. Spread the mustard evenly over the top of the salmon and sprinkle with the fennel and coriander seeds. Press gently to help the seeds adhere.
Roast until a fork inserts easily in the thickest part of the fish and the flesh flakes, approximately 1 hour. Remove the salmon to a platter. Sprinkle with the fennel fronds and drizzle with olive oil.

SLOW-ROASTED SALMON WITH MUSTARD PARSLEY GLAZE image

Yield 8 servings

Number Of Ingredients 13

1 lime
1/4 cup water
1/4 cup sugar
3/4 stick (6 tablespoons) unsalted butter, softened, plus additional for buttering the roasting pan
3 tablespoons fine dry bread crumbs
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon mustard seeds
1 tablespoon fresh lime juice
2 teaspoons Dijon-style mustard
1 teaspoon honey
8 five-ounce pieces center-cut salmon fillet, skinned
Salt
1/2 teaspoon white pepper

Steps:

With a vegetable peeler remove zest from half the lime in long 1/2-inch wide pieces. Diagonally cut pieces into very thin julienne strips. In a small saucepan bring water and sugar to a boil, stirring until sugar is dissolved. Add zest and simmer 10 minutes. Drain well. Finely chop enough of the candied lime peel to measure 1 1/2 teaspoons. Stir together with other glaze ingredients until combined well. Put a rack in middle of oven and preheat oven to 225 degrees. Butter a roasting pan large enough to hold the salmon without crowding. Arrange the salmon skinned side down in the roasting pan and sprinkle with salt and white pepper. Spread mustard glaze evenly over salmon. Roast until the fish is just cooked through (it will turn opaque), 25 to 30 minutes.

Slow-Roasted Salmon with Mustard Parsley Glaze image

Provided by Vicki Butts (lazyme) @lazyme5909

Categories Seafood

Number Of Ingredients 16

GLAZE:
1 tablespoon(s) candied lime zest (see below)
6 tablespoon(s) unsalted butter, softened
3 tablespoon(s) dry bread crumbs
2 tablespoon(s) italian parsley, chopped
1 tablespoon(s) mustard seeds
1 tablespoon(s) fresh lime juice
2 teaspoon(s) dijon mustard
1 teaspoon(s) honey
SALMON:
8 5-oz - skinless salmon fillets
1/2 teaspoon(s) white pepper
CANDIED LIME ZEST:
1 - lime
1/2 cup(s) water
1/2 cup(s) sugar

Steps:

Preheat oven to 225.
Make glaze: Finely chop enough candied lime zest to measure 1 1/2 teaspoon. In a bowl stir together zest with remaining glaze ingredients until combined. well.
Trim any dark flesh from skinned sides of salmon. In a large roasting pan arrange salmon, skinned sides down, without crowding, and season with white pepper and salt. Spread glaze over salmon and roast in middle of oven 25-30 minutes, or until fish is just cooked through. When you test for doneness, do not look for flakiness but rather a change in appearance - from translucent to opaque.
Candied Lime Zest: With a vegetable peeler remove zest from line in long 1/2-inch wide pieces. Diagonally cut pieces crosswise into very thin julienne strips. In a small saucepan bring water and sugar to a boil, stirring until sugar is dissolved. Add zest and simmer 10 minutes. Cool zest in syrup. Candied zest may be made 1 week ahead and chilled in an airtight container. Makes about 2T candied zest.