Slow-Roasted Salmon with Mustard Parsley Glaze

Slow-roasted Salmon With Mustard Parsley Glaze Recipe

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Vicki Butts (lazyme)


From The Ritz-Carlton, Chicago.

Gourmet, May 1998.


☆☆☆☆☆ 0 votes

15 Min
40 Min


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  • GLAZE:

  • 1 Tbsp
    candied lime zest (see below)
  • 6 Tbsp
    unsalted butter, softened
  • 3 Tbsp
    dry bread crumbs
  • 2 Tbsp
    italian parsley, chopped
  • 1 Tbsp
    mustard seeds
  • 1 Tbsp
    fresh lime juice
  • 2 tsp
    dijon mustard
  • 1 tsp

  • 8 5-oz
    skinless salmon fillets
  • 1/2 tsp
    white pepper

  • 1
  • 1/2 c
  • 1/2 c

How to Make Slow-Roasted Salmon with Mustard Parsley Glaze


  1. Preheat oven to 225.
  2. 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.
  3. 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.
  4. 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.

Printable Recipe Card

About Slow-Roasted Salmon with Mustard Parsley Glaze

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: American

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