Slow-Roasted Salmon Tails with Herb-And-Mustard Seed Salad

The narrow tails are often overlooked at the fish counter because they are quite thin, which makes cooking them a bit tricky. Here, the tails remain intact, which results in evenly cooked meat that stays juicy because it’s cooked on the bone. Plus, the fin gets delightfully crispy.Note: Salmon fillets can also be used in place of salmon tails for this recipe.

Slow Roasted Salmon Tails with Herb-Mustard Seed Salad Recipe
Photo: Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Missie Crawford
Total Time:
35 mins


  • 1 1/2 tablespoons yellow mustard seeds

  • 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided

  • 3 tablespoons fresh lemon juice

  • 1 tablespoon Dijon mustard

  • 1 1/2 teaspoons kosher salt, divided, plus more to taste

  • 1 teaspoon black pepper, divided, plus more to taste

  • 4 (12-ounce) salmon tails (tail fins with 6 to 8 inches of fillet attached), scaled

  • 4 cups lightly packed mixed tender fresh herbs (such as parsley, mint, dill, and tarragon)


  1. Preheat oven to 375°F. Bring a small saucepan of water to a boil over high. Add mustard seeds, and reduce heat to medium; simmer until tender, about 8 minutes. Drain using a fine wire-mesh strainer; transfer mustard seeds to a small bowl. Whisk in 1/4 cup oil, lemon juice, Dijon, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

  2. Brush salmon tails all over with remaining 2 tablespoons oil; sprinkle with remaining 1 teaspoon salt and remaining 3/4 teaspoon pepper. Arrange tails evenly on a baking sheet. Roast in preheated oven until tails are lightly charred and meat pulls away with a fork, 8 to 10 minutes, flipping halfway through cook time. Increase oven temperature to broil; broil until tails and skin are charred, about 3 minutes. Transfer tails to plates.

  3. Toss together mixed herbs and half of the mustard dressing in a large bowl; season with salt and pepper to taste. Divide salad among plates with salmon. Serve immediately, passing remaining dressing at the table.

Make Ahead

Dressing can be made up to 3 days in advance.

Suggested Pairing

Unoaked California Chardonnay.

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