This chilled, slow-roasted salmon with a tangy mustard sauce and bright herb salad is an easy, make-ahead showstopper for any brunch or buffet table.
This salmon recipe is based on a Swedish dish that I love to eat but dislike making, which is cold poached salmon. In this recipe you skip the need for a fish poacher, and skip the lifting and lowering of large sides of fish into water that you are desperately trying to keep on a steady simmer. Instead, a simple sheet pan and some time in a low oven is all you need to achieve still tender and moist salmon that's ready for any buffet table.
For the mustard sauce, begin by whisking together the mustard, sugar, salt, and vinegar in a small bowl. Slowly stream in the oil while whisking. Add the dill to the bowl and the freshly cracked black pepper, adjusting the seasoning to taste. When you are ready to serve the salmon, remove from the refrigerator to take the chill off about 30 minutes ahead of time. Remove the skin from the salmon in one piece if you can, and transfer to a platter. A wide thin spatula will be your friend here, and any cracks or breaks in the fish will be delightfully covered up by the herb salad, so you needn't worry.
Meanwhile, make the herb salad. In a medium bowl, combine the mint, parsley, dill, and tarragon. Add a pinch of salt and pepper to the bowl along with the lemon juice and zest. Toss to combine and slowly drizzle in the olive oil. Garnish the salmon with the herb salad and a little flaky salt. Serve immediately with the mustard sauce for drizzling over the fish, together with any remaining herb salad on the side.
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