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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Hi,
How long would you cook for just 1lb?
Thank you!
Hi Rose, the cooking time is primarily dependent on the thickness of the fish so it’s likely that if you just have a longer (not thicker) piece of fish it will need to cook for about the same amount of time. I’d suggest starting to check it at about 35 minutes. Hope you enjoy!
How about if you use individual sized portions of salmon? Would that change cooking time at all or just base cooking time on the total weight (even if portioned)? LOVE your recipes and hoping to try this one tomorrow night.
Hi Devorah, yes, the individual pieces will take less time in the oven, but it’s hard to say by how much so I’d just keep a close eye on them. (And so glad you like the recipes!) 🙂
Made this for a luncheon………..simple to make, salmon was moist and the herbs were sensational…..everyone loved it. Served it at room temp.
Hi-Looking forward to making this for a small crowd. If made the day before, would you suggest reheating very slightly before serving? Or perhaps bring to room temperature before serving? I think I may prefer reheating but fear overcooking it. I love all your recipes. You make me look like I know what I’m doing.
Hi Robin, So glad you’re having success with the recipes! I actually prefer this dish at room temperature so I wouldn’t reheat it; just bring to room temp. Hope you enjoy it!
OMG!!! This is sooooo good! I have never prepared fish in this way and I was pleasantly surprised! What a delight! So fresh! I really can’t use enough exclamation marks!!! If you use Sockeye definitely reduced the baking time. I served with oven roasted baby potatoes and roasted asparagus. Yum!
Thank you Jenn!
Hey Jenn! Could this topping used on Mahi Mahi?
Thanks!
Rita
Yep 🙂
I will be making this dish for 40 people. Would it be okay to chop the herbs in a food processor rather than by hand?
And how many pounds of salmon filet would you estimate for 40 servings?
Thanks again for this wonderful recipe!
Marilyn
Hi Marilyn, Sure, you could use a food processor to chop the herbs. And for 40 servings, I’d recommend 11 – 12 pounds. Hope everyone enjoys! 🙂
Thanks! I was concerned with the herbs getting too mushy (technical term) in the food processor, but what a time saver!
Marilyn
This is an amazing recipe. It turned out perfectly. I didn’t change a thing but it needed a few more minutes to completely cook to the flake stage. The salsa was so good. You could make this topping for cold chicken too, I’m sure. What made this the ultimate company/dinner party dish is that you can make it ahead of time. I prepared the dish in the late morning and it was enjoyed cold.
OMG – this is the best, best, best salmon recipe I’ve ever had. Easy, light, healthy and delicious. If you love salmon you have to give this one a try. Jennifer is the BEST !!!!!
Absolutely delicious. Well worth seeking out all the fresh herbs for the salsa. I made it as an appetizer for a party of 35, doubled the recipe and not a morsel was left!
Thank you!
Oh.My.Dear.Lord. This is the first time I have slow roasted a salmon (Costco size which, was done in the prescribed 50 minutes;) and, it is absolutely succulent! I made this recipe for a potluck dinner tonight. This is the best salmon recipe I’ve tried by far. So good. So healthy. So fresh! I love the herb salsa. I love that I can make it ahead and not have to worry about it being cooked/heated to smithereens at the other end. Thank you, Jenn!
PS Not sure why the board won’t let me rate your recipe. I rate it 5 stars!!