All Posts Recipes

Bobby Flay’s Slow-Roasted Salmon with Dijon, Honey, and Ancho Chile Glaze

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:

Get seafood delivered with Misfits Market

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Bobby Flay’s Slow-Roasted Salmon with Dijon, Honey, and Ancho Chile Glaze

  • Author: Misfits Market




  1. Preheat the oven to 250°F.
  2. 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.
  3. 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.
  4. 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.

Try pairing slow-roasted salmon with:

Blistered Green Beans with Crispy Shallots

Harissa-Honey Roasted Carrots

Brussels Sprouts Slaw with Honey Mustard Dressing