There’s nothing worse than investing time in a recipe only to be disappointed by the results. Luckily, this slow-roasting method is the easiest way to guarantee that your salmon will come out perfectly cooked every time. Thanks for the tip, chef-in-residence Bobby Flay!
Sign up to get organic groceries delivered with Misfits Market!
Get the recipe for his Slow-Roasted Salmon with Dijon, Honey, and Ancho Chile Glaze:Print
- 4 (5-ounce) salmon filets, pin bones removed
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 6 garlic cloves
- 1/3 cup Dijon mustard
- ¼ cup honey
- 2 tablespoons ancho chile powder
- Cilantro, parsley sprigs, for garnish
- Lime, for garnish
- Preheat the oven to 250°F.
- Brush each salmon filet on all sides with olive oil and season with salt and pepper. Place the salmon in a small baking dish, add the garlic cloves, and slowly cook until buttery and soft, about 30 minutes.
- Meanwhile for the glaze, add the mustard, honey, and ancho chile powder to a small bowl. Season with salt and pepper, whisk to combine, and set aside.
- After 30 minutes, remove salmon from the oven, brush some of the glaze on each filet while the salmon is still warm. Using a fish spatula, carefully transfer the salmon to a platter or individual plates. Garnish with herb sprigs and lime.