slow-roasted-salmon

Winter Best Food

Slow Roasted Salmon

This Easy, Slow Roasted Salmon served with a creamy mustard sauce uses a whole side of salmon for an impressive presentation if you’re entertaining.

Ingredients

  • Salmon: Buy your salmon from a trusted fishmonger or market. You’ll need a two-pound whole wild salmon filet that’s at least 1 ¼ inches thick.
  • Sour Cream: I used light sour cream for a creamy sauce that’s still light.
  • Dijon Mustard adds a tangy flavor. If you love Dijon, add more to suit your tastes!
  • Dill: Finely chop fresh dill.
  • Capers: Chop some capers and use a tablespoon of brine for the creamy mustard sauce.
  • Salt and Black Pepper to season the sauce
  • Lemon: Lemon zest and juice complement the mustard sauce

Directions

  1. Make the Dijon Mustard Sauce: Combine sour cream, mustard, dill, capers, caper brine, salt, and pepper in a small bowl. Zest half of the lemon into the bowl. Then, cut it in half, squeeze the juice from one half, and stir. The sauce should be thick but easy to drizzle. If it’s too thick, add water or more lemon juice, a splash at a time, until it thins out.
  2. Prep the Salmon: Place the salmon, skin side down, on a parchment- lined baking sheet, and pat it dry with a paper towel. Spread the creamy mustard sauce on the salmon in a thin layer.
  3. Roast the Salmon at 275°F until it’s just barely cooked through and flakes easily with a fork.
  4. Serve: Let the fish rest for five minutes. Drizzle with the remaining sauce and top with lots of fresh dill.