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
0
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 salt1/4 cup whole-grain mustard3 teaspoon fennel seeds (toasted and crushed)2 1/2 teaspoons coriander seeds (toasted and crushed) This recipe originally... giadzy.com

Slow Roasted Mustard Salmon

  • ‚Äã1 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
Serves 6

This recipe originally appeared on Giada’s Holiday Handbook. Episode: Name That Holiday Tune Party.

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 Mustard Salmon

Photo of lizzynewm

Recipe by Giada De Laurentiis

Slow Roasted Mustard Salmon

Serves: 
6 people
Cooking Level: 
Prep Time
15 minutes
Cook Time
Inactive Time
1 hour
Total Time
1 hour 15 minutes

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:

  • This recipe originally appeared on Giada's Holiday Handbook. Episode: Name That Holiday Tune Party.
  • 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.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Slow Roasted Mustard Salmon

Photo Credit: Food Network

Slow Roasted Mustard Salmon

Serves: 
6 people
Cooking Level: 
Prep Time
15 minutes
Cook Time
Inactive Time
1 hour
Total Time
1 hour 15 minutes

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:

  • This recipe originally appeared on Giada's Holiday Handbook. Episode: Name That Holiday Tune Party.
  • 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.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

Have extra fennel? Try these recipes:

Barolo Braised Short Ribs

By: Giada De Laurentiis

Apr 4, 2018 | Total time: minutes

Chicken Salad with Fennel and Baby Kale

By: Giada De Laurentiis

Jun 4, 2019 | Total time: minutes

Citrus Fennel Tea

By: Giada De Laurentiis

Jan 23, 2018 | Total time: minutes

Fennel and Yogurt Purée

By: Giada De Laurentiis

Apr 20, 2017 | Total time: minutes