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Photo Credit: Elizabeth Newman

Slow Roasted Mustard Salmon


Slow Roasted Mustard Salmon



Prep Time

15 minutes




Giada De Laurentiis

Image of Slow Roasted Mustard Salmon


  • 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)


  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 Serving Size
per serving
Amount/Serving % Daily Value
4 grams
15 grams
12 grams
Saturated Fat
2 grams
36 milligrams
278 milligrams
2 grams
2 grams
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3 reviews & comments

  • Author's avatar image

    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

    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.

  • Author's avatar image
    Barbara Renowden

    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.

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