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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This is my summer go-to for company. ( In an apartment—no grill 😊) Can make it ahead and enjoy my guests. Honestly, I bake it in a pan nice enough to bring to the table. Fewer pans. Everyone asks for the recipe. Thank you!!
We make salmon once or twice a month. This was the best salmon any of us have ever had. Thanks for the recipe! Also, your ranch is my go to, best ever 🙂
Fantastic!! Big hit at a family dinner. Everybody loved it. Left over salmon was so tasty added to salad. Winner. Will add this to my recipe rotation.
I’m preparing the salmon now to serve later tonight – either cold or at room temperature. In making the salsa, I want to clarify whether I should wait to add the vinegar until right before serving or can I add it along with the shallots before refrigerating until dinner? Many thanks…I suspect it will taste as good as the recipe sounds.
Hi Helene, I’m obviously weighing in too late to help, so I’m not sure how you handled it, but it would’ve been fine for you to add the vinegar (to taste) along with the shallots. Hope you enjoyed the salmon!
So tender – melt in your mouth. The sauce is excellent. Incredibly simple yet beautiful presentation. My new go to salmon recipe.
Jenn, if I have a 3 lb salmon filet, should I cook longer?
Hi Stacy, the cook time should actually be about the same. Enjoy!
I am not a big fan of salmon but I love this recipe.
My family’s favorite
This salmon is outrageously good! I have made salmon dozens of ways and I think this recipe rises to the top. I used dill instead of tarragon (my only change) and I think the shallots macerated in vinegar really makes the herb salsa special. Soooooo delicious. I served it with roasted asparagus, which I put in the oven for 7-8 minutes while the salmon rested. Also served a light lemon linguine with it. My husband and daughter just loved this dish. I can’t wait to serve it to guests. Thanks for all your wonderful recipes!
I’ve made this recipe twice now. It’s so delicious. My entire family gobbled it up. This is the best salmon recipe I’ve ever made. I used what herbs I had on hand and it was amazing so don’t think you need to use all the different herbs to make this recipe. Jenn, your recipes are always amazing. Thank you!