Bobby Flay's Slow-Roasted Salmon and Potatoes | Food Network

Cook along with Bobby as he slow-roasts salmon and potatoes with a lemon-mustard vinaigrette!
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Slow Roasted Salmon with Potatoes and Lemon-Herb Vinaigrette
Level: Easy
Total: 45 min
Active: 30 min
Yield: 2 servings


Canola oil, for drizzling
2 medium Idaho potatoes, peeled, sliced into 1/8-inch-thick slices
Kosher salt and freshly ground black pepper
1 heaping tablespoon Dijon mustard
1 lemon, zested and juiced (about 1/4 cup juice)
6 tablespoons extra-virgin olive oil
1 teaspoon finely chopped fresh flat-leaf parsley, plus more for garnish
2 center-cut salmon fillets, 6 ounces each, or one 1 1/2-pound center-cut salmon fillet
1/2 teaspoon finely chopped fresh thyme


Preheat the oven to 400 degrees F.

Drizzle canola oil to coat two 8-inch cazuelas or oven-safe dishes. Arrange the potato slices in one even layer on the bottom. Season with salt and pepper and drizzle with more canola oil on top. Bake until the potatoes just begin to brown around the edges and the centers are slightly soft when poked with a fork, 12 to 15 minutes.

Meanwhile, whisk together the mustard and lemon juice in a medium bowl; season with salt and pepper. Continue whisking while drizzling in the olive oil until the sauce is emulsified. Add the parsley and mix to combine.

Once the potatoes are cooked through, place one salmon fillet in each of the baking dishes and drizzle with canola oil; sprinkle with salt and pepper. Reduce the oven temperature to 250 degrees F and bake to medium doneness, about 15 minutes.

Spoon the sauce over the top of the salmon and garnish with the thyme, parsley and lemon zest to taste.

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Bobby Flay’s Slow-Roasted Salmon and Potatoes | Food Network

23 Replies to “Bobby Flay's Slow-Roasted Salmon and Potatoes | Food Network”

  1. I tend to eat the potato skins if they are thin, tender and delicate. Otherwise, because of my thriftiness while cooking, I will peel the potato skins as large as possible and the fry or roast them till crispy and then sprinkle a dry rub seasoning over them… like one of Bobby Flay's mixes. A 'chef's snack' that anyone's mother would be happy with while growing up. Oh, this is an impressive salmon dish here by the way.

  2. I make the same sauce, and put it on romaine lettuce. Next time it's going on potato,and salmon.

  3. Nice ballet moves lol! I love salmon and maybe you’re mom didn’t want to peel potatoes lol.

  4. Leave it to Bobby Flay to come up with one of the most easy-to-prepare, tasty, and at the same time most elegant-looking dishes I've seen on cooking TV. #respect

  5. Bobby's the la crème de la crème of Food network, just amazing!

  6. Bobby Flay's SLOW-ROASTED Salmon and Potatoes | Food Network March 6, 2023….????????????????????????????????????????❤????????????

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