Slow-roasted salmon with tarragon-chive mayonnaise

By Mary Berg
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When making fish for a crowd, I always go with a whole fillet rather than portions. It is by far the most foolproof method and looks pretty darn majestic sitting on the table surrounded by a big dish of tarragon-chive mayo and all the fixings. Slow-roasting the fish gives you a fillet that could never in a million years be described as dry. Just don’t expect the skin to be crispy. 



  • 1 (1.4 kilogram) salmon fillet
  • 4 tablespoons extra virgin olive oil, divided
  • 2 tablespoons smooth Dijon mustard
  • 2 teaspoons kosher salt
  • 1/2–1 teaspoon dried chili flakes
  • 1 lemon, zested and halved
  • 1/2 cup mayonnaise
  • 1/4 cup finely chopped fresh tarragon leaves
  • 1/4 cup finely chopped fresh chives
  • Kosher salt
  • Freshly ground black pepper
  • Lemon wedges, for serving


  1. Preheat your oven to 300°F and dry off the salmon fillet by dabbing it with paper towel. Coat the bottom of a baking sheet with two tablespoons of the oil and place the salmon, skin side down, on the sheet. Rub the flesh side of the salmon with the remaining oil and brush the Dijon evenly over top. Sprinkle with the salt and chili flakes and squeeze one lemon half over top.
  2. Bake the salmon until it’s slightly firm and springy to the touch or the center just flakes when tested with a fork, 28 to 35 minutes, depending on the fillet’s thickness.
  3. Meanwhile, squeeze the juice from the remaining lemon half into a small bowl. Add in the zest, mayonnaise, tarragon, and chives. Mix to combine. Season with salt and pepper and set aside.
  4. Remove the salmon from the oven and place it on a platter with the tarragon-chive mayonnaise. Garnish with lemon wedges. To serve, use a spatula or fish server to cut portions, leaving the skin behind.

Note: This dish is so, so good served cold; it’s the perfect make-ahead dinner.


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This recipe appears in Kitchen Party (© 2019)

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