Remove from Favorites Add to Favorites Remove from Favorites Add to Favorites

SIGN UP FOR FREE SHIPPING ON YOUR FIRST ORDER

Photo Credit: Elizabeth Newman

Slow Roasted Mustard Salmon

15 MINPrep Time
6Servings
by Giada De Laurentiis
Beginner
Photo Credit: Elizabeth Newman
You must be signed in to print this content
star

Slow Roasted Mustard Salmon

Servings

6

Prep Time

15 minutes

Image of Slow Roasted Mustard Salmon

Ingredients

  • 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)

Instructions

  1. This recipe originally appeared on Giada's Holiday Handbook. Episode: Name That Holiday Tune Party.
  2. Preheat the oven to 300 degrees F.
  3. 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.
  4. 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.

Nutrition

Nutrition

Nutrition Serving Size
6
per serving
Calories
0
Amount/Serving % Daily Value
Carbs
4 grams
Protein
15 grams
Fat
12 grams
Saturated Fat
2 grams
Cholestrol
36 milligrams
Sodium
278 milligrams
Fiber
2 grams
Sugar
2 grams
Facebook Instagram Pinterest Twitter YouTube Play Cart Email Mailing List Search Dairy Free Nut Free Gluten Free Vegan Vegetarian Delete Close Admin Star Badge Like Comment View More Right Arrow Left Arrow Down Arrow Food Submit Recipe Shop Video Entertaining Living Recipes Ask Giada Family Live Stream Pets Checkmark Lock Lock
dairy free
gluten free
nut free

3 comments

  • Author's avatar image
    SHIRLEY KANNO - Jun 09

    Hi, I was wondering if this method creates a 'fishy' smell in the kitchen? I normally grill salmon outside on the gas grill because of the possibility of wafting aromas? However, where we live, it is cold and damp in the winter. We keep the grill under a covered area, but it's awfully difficult to be persuaded to cook outside in these conditions!

  • Author's avatar image
    Barbara Renowden - Jun 09

    I made this for our Christmas Eve dinner and it was a huge hit. We all loved it and there was nothing left. I did juice a lemon and added that to the Salmon before coating with the mustard. Otherwise exactly as written. Definitely will make this again.

  • Author's avatar image
    Barbara Renowden - Jun 09

    Can this be served cold or at room temp? I am having guest over on Christmas eve and want to know it it will be ok just left on the table for an hour or two. Thanks.

Please sign in or create an account to review or comment on recipes.