Slow-Roasted Salmon with French Herb Salsa
This post may contain affiliate links. Read my full disclosure policy.
Hosting made easy and elegant: let this slow-roasted salmon be the stress-free star of your brunch or buffet.
This slow-roasted salmon recipe, a gem from Samin Nosrat’s acclaimed Salt, Fat, Acid, Heat, has become a favorite in my kitchen. Samin’s method of slow-roasting the salmon is genius—the low heat makes it almost impossible to overcook the fish. In fact, the fish stays tender and slightly translucent, even when fully cooked. As with many of her recipes, Samin provides a general technique for cooking the salmon, along with variations and sauces. I like to pair the salmon with a vibrant French herb salsa, a simple mix of macerated shallots, olive oil, and fine herbs that you can whip up in no time.
Whether served hot, cold, or at room temperature (my favorite), this salmon is always a showstopper, especially at holiday buffets. Plus, the ability to make it ahead of time is a lifesaver for stress-free hosting.
Table of Contents
What you’ll need To Make Slow-Roasted Salmon
Step-by-Step Instructions
To begin, place the salmon on a baking sheet. Drizzle with the olive oil and sprinkle the salt evenly over top.
Slide the pan into the oven, which has been preheated to 225°F, and roast for 40 to 50 minutes, until the fish begins to flake in the thickest part of the filet when poked with a knife or your finger. (Because this method is so gentle on its proteins, the fish will appear translucent even when it’s cooked.) Don’t worry if any white coagulated proteins form on the fish; just scrape them off with a spoon.
Meanwhile, in a small bowl, combine the shallot and vinegar and let sit for 15 minutes to macerate.
In a separate small bowl, combine the herbs, olive oil, salt, and a few grinds of black pepper.
Just before serving, use a slotted spoon to add the shallot (but not the vinegar, yet) to the herb oil.
Stir, taste, and add the vinegar as needed (I usually add 2 to 3 teaspoons). Taste and adjust salt, if necessary.
Break the salmon into large, rustic pieces and spoon the French herb salsa over top.
You may also like
Slow-Roasted Salmon with French Herb Salsa
Hosting made easy and elegant: let this slow-roasted salmon be the stress-free star of your brunch or buffet.
Ingredients
For the Salmon
- One (2-lb) salmon filet, pin bones and skin removed
- 1 tablespoon extra-virgin olive oil
- ¾ teaspoon kosher salt
For the French Herb Salsa
- 3 tablespoons finely diced shallot, from 1 medium shallot
- 3 tablespoons white wine vinegar
- 2 tablespoons very finely chopped fresh Italian parsley
- 1 tablespoon very finely chopped fresh chervil (okay to substitute more parsley if you can't find it)
- 1 tablespoon very finely chopped fresh chives
- 1 tablespoon very finely chopped fresh basil
- 1 teaspoon very finely chopped fresh tarragon
- 5 tablespoons extra-virgin olive oil
- ¼ teaspoon kosher salt
- Freshly ground black pepper
Instructions
For the Salmon
- Preheat the oven to 225°F and set an oven rack in the middle position.
- Place the salmon on a baking sheet. Drizzle with the olive oil and sprinkle the salt evenly over top. Slide the pan into the oven and roast for 40 to 50 minutes, until the fish begins to flake in the thickest part of the filet when poked with a knife or your finger. (Because this method is so gentle on its proteins, the fish will appear translucent even when it's cooked.) Using a small spoon, scrape off any white coagulated proteins that may have formed on the salmon.
- Break the salmon into large, rustic pieces and spoon the French herb salsa (below) over top. This dish can be served hot, cold, or room temperature.
For the French Herb Salsa
- In a small bowl, combine the shallot and vinegar and let sit for 15 minutes to macerate.
- In a separate small bowl, combine the herbs, olive oil, salt, and a few grinds of black pepper.
- Just before serving, use a slotted spoon to add the shallot (but not the vinegar, yet) to the herb oil. Stir, taste, and add the vinegar as needed (I usually add 2 to 3 teaspoons). Taste and adjust salt, if necessary.
- Make-Ahead Instructions: The salmon can be cooked 1 day ahead of time, covered with plastic wrap, and refrigerated. The French herb salsa can be made, covered, and refrigerated up to 2 days ahead of time.
Nutrition Information
Powered by 
- Per serving (6 servings)
- Calories: 439
- Fat: 34 g
- Saturated fat: 6 g
- Carbohydrates: 1 g
- Sugar: 0 g
- Fiber: 0 g
- Protein: 31 g
- Sodium: 405 mg
- Cholesterol: 83 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Hi Jenn — I would love to make this herb salsa salmon for Easter but I fear the translucent look will be off-putting to some. I was wonder about cooking the salmon as per your “every day spice crusted salmon” ( not with the spices— just the cooking technique) and topping it with the herb salsa when done. What do you think? Many thanks! Wishing you and yours a Happiest Passover!— princess Barb
Hi Barbara, that should be perfectly fine — I hope everyone enjoys!
This is the most delicious salmon I’ve ever made! The sauce is divine, and this way of cooking the salmon, ensures that it just melts in your mouth. Our friends were over the moon with this dish! I heartily recommend it!
I love the recipe! Definitely a crowd pleaser for kids and adults. The salsa is fresh and divine. My go to for salmon once a week.
Can you please let me know what temperature the fish should be when taken OUT of the oven ? I would like to temperature check it just to be safe !! Many thanks/ love your recipes.
Hi Jan, it should be at least 145 degrees. Hope you enjoy!
Amazing — I’m cooking for 30 and think this will be perfect. Regarding cooking times…..
Question: How do I adjust cooking time based on the weight of each filet?
Question: I see you recommend leaving skin on …. is there cooking time adjustment for skinless? I find skinless much easier when cooking for a crowd and serving buffet style, better presentation too!
Question: I have several guests who like their salmon “cooked through” — recommendations on how to prepare NOT translucent?
So, so grateful for your response!
Hi Lisa, Because this cooks on a low temperature for a long time, there won’t be a ton of variation timing-wise based on the weight of the salmon. And for the guests that like their salmon cooked through, I’d just leave a portion in for longer — it will eventually loose it’s translucency. Regarding the skin, I actually call for the the skin to be removed so you’re good there. Hope everyone enjoys it! 🙂
This is absolutely gorgeous! I served it with an herby potato salad. Our neighbor could not believe how fabulous it was with the slow-low cooking method.
My new favorite Salmon dish…. delicious and the star of any potluck or party!
My contribution to the Hannu-Mas dinner is supposed to be salmon and google led me here. This recipe is right up my alley, thank you! I also want to add that your Caesar Salad Dressing has been a go-to for years and my grown son now makes it often.
This is absolutely delicious! It will quickly become your favorite too. It’s so good! You have to try it!
I’m doing my dinner plans for the week and am wondering what you would pair this with? Thank you Chef!
Hi Haze, this would be nice with roasted potatoes and a green veggie — maybe these green beans with shallots. Hope that helps and that you enjoy the salmon!