Slow roasting is the absolute best way to cook your salmon-here's why: It ensures flaky, melt in your mouth, restaurant quality salmon every time and you never have to worry about your salmon being too dry ever again. Sold? Ok now let's talk sauce. I'm still on a French inspired cuisine kick, which culminated into this very simple, sweet, tangy, herby sauce. It's the perfect finish to salmon (or even chicken) and pairs well with sides like roasted potatoes and asparagus. I'd love to hear if you make it and how you pair it in the comments below!
For the sauce-serves 4:
2/3 cup extra virgin olive oil
1 tablespoon + 1 teaspoon dijon mustard
2 teaspoons honey
1/2 teaspoon salt
2 tablespoons fresh tarragon, finely chopped
Pinch of pepper
For the salmon:
2 tablespoons olive oil
4 salmon fillets-5-6 oz each
Large pinch of salt and pepper
Preheat the oven to 300 F and line a sheet tray with parchment paper. Mix all sauce ingredients in a medium sized mixing bowl until fully incorporated. Season to taste and set aside.
Pat the salmon fillets dry and arrange them on the sheet tray. Lightly coat them in olive oil and sprinkle salt and pepper all over the fillets. Top the fillets with all of the tarragon dijon sauce.
Bake for 18-25 minutes. You’ll know it’s ready when the edges of the fillets have turned opaque and it is nearly cooked through. The salmon should flake when tested with a fork. Serve immediately and enjoy!