Ingredients Seafood Fish Salmon Slow-Roasted Salmon Tails with Herb-And-Mustard Seed Salad Be the first to rate & review! 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. By Justin Chapple Justin Chapple Facebook Instagram Twitter Title: Culinary Director at Large, Food & WineLocation:New YorkExpertise: recipe development, cookbook writing.Experience: Originally from California, Justin Chapple studied classic culinary arts at the French Culinary Institute in New York City. After working as a line cook, Justin helped to produce the Food & Wine Classic in Aspen before joining the magazine's recipe test kitchen. He then moved into the role of culinary director-at-large and continues to host "Mad Genius Tips." Justin's first cookbook, Mad Genius Tips, is filled with expert hacks and delicious recipes from the video series. His second book, Just Cook It!, features built-to-be-easy recipes inspired by his California upbringing and his work as a professional recipe developer. Food & Wine's Editorial Guidelines Updated on May 1, 2020 Print Rate It Share Share Tweet Pin Email Photo: Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Missie Crawford Total Time: 35 mins Yield: 4 Ingredients 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) Directions 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. 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. 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. Rate it Print