Slow-roasted salmon with mustard parsley glaze from The Gourmet Cookbook: More Than 1000 Recipes by Gourmet Magazine Editors and Ruth Reichl

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Notes about this recipe

  • hillsboroks on January 13, 2024

    We loved this recipe. I have been using another slow-roasted salmon recipe with Asian flavors that is very good but was ready for a change of pace. The method of slow-roasting is perfect for winter when grilling isn’t always possible and the salmon is always done perfectly.

  • mharriman on March 05, 2019

    This was an interesting method of cooking salmon. I usually roast mine at 500 degrees. I was intrigued. My husband and I liked it, but as the cook, I have to say that the mustard seeds and prepared mustard barely registered in the topping. The best part of the recipe was how easy it was to put together the glaze (more of a topping texture) and then let it bake. I prepared our salad and boiled fingerling potatoes while the salmon was baking. An easy weeknight —or any day — meal.

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