Slow-Roasted Salmon with French Herb Salsa
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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.
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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
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- 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.
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Comments
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I made the slow roasted salmon with french herb salsa recipe for a dinner party recently. I have made many of Jenn’s recipes over the years and all of them are perfection. However, this salmon recipe is next level! The salmon turns out perfectly baked, tender, and flaky. The french herb salsa is bright, tangy, and refreshing; the perfect foil to the rich, tender salmon. We served it at room temperature and our guests were so impressed, went back for seconds, and requested the recipe. Bravo Jenn!!!
Wow! Flavors of this herbal dressing are outstanding! Doesn’t get much easier either.
Hi Jenn,
I would like to make this using individual 6 oz pieces of salmon that I already have. What adjustments to cooking time would I need to make?
Thanks!
Hi Katy, the individual fillets will take less time in the oven. It’s hard to say by how much though, so I’d just keep a close eye on them. Enjoy!
Made this for a dinner for 15 recently. It was amazingly easy and so delicious. Having the flexibility to serve it warm or at room temp or cold is the game changer! My guests raved about the salmon and ate every bite of the 5 pounds I prepared! Kudos again to you, Jenn!
I can’t comment on the salmon bc I accidentally cooked it at 275 vs 225, but the herb salsa was soooo good. Thank you for the recipe!
Outstanding!! Maybe the best salmon I’ve ever made. So velvety, silky and not overcooked in the least. Husband went nuts for the salsa & I agree it was a great addition to the salmon. Will definitely make this again.
Hi Jenn, I love your recipes. I am prepping the Herb Salsa a day ahead. Do I include the shallots & vinegar together with the herbs overnight?
Thank you,
dana
Hi Dana, So glad you like the recipes! I’d include the shallots, but wait until before serving to add the vinegar.
This salmon recipe is easy and delicious. It took a bit longer to cook as my oven temp is not accurate. Thank you for all your wonderful recipes.
D.
Glad it came out nicely! 😊
Hi. Do you know if this method will work for individual 6-8 ounce portions? I have a freezer full of wild caught individually packaged portions and would like to try cooking 2-3 this way. Thank you.
Hi Steve, Yes, it should work but the individual pieces will take less time in the oven. It’s hard to say by how much so I’d just keep a close eye on them. Enjoy!
Jenn,
I usually make cedar planked salmon on the grill and don’t cook more than about 125degrees for medium salmon. Your recipe sounds great and I’d love to try it, but I usually only cook about .75Lbs of salmon for two of us, never farm raised – always wild salmon. What should I do to adapt recipe accordingly. Thanks so much. Making your pigs in blankets for New Years Eve.
Hi Ellen, you can definitely reduce the ingredients to make only 3/4 pound of salmon but to make the math easier, you may want to just make 1 pound and then you can cleanly cut all the ingredients in half. And the wild salmon may be done just a touch sooner, so keep an eye on it. Hope you enjoy (and that you liked the pigs in blankets). Happy new year!
Made this for Christmas Eve and it was absolutely delicious. Everyone loved the the way the fish was cooked and the topping. I’m not a fan of tarragon but once everything was combined it was excellent. Super easy and a beautiful presentation.
I will be serving this as part of a buffet for 21 people. In order to enjoy my guests, I would like to make the salmon earlier in the day and serve it at room temperature. How long can it stay on the counter before serving or should it be refrigerated and brought to room temperature (how long would that take to get to room temperature)?
Hi Linda, It will be okay at room temp for up to 2 hours, but I’d probably refrigerate it to be on the safe side. I’d allow 30 minutes to an hour to come to room temp.
Dear Jenn, I can’t not let you know how much a success the salmon was. I followed the recipe exactly except for the tarragon – I couldn’t find fresh so used dried. At the request of my guests, I sent them the link to your recipe. I wouldn’t be surprised if you pick up a few more subscribers.