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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This French Herb Salsa is absolutely amazing! My husband and I are not fans of salmon, so I make this with halibut or cod and use the salsa on top – a bit labor intensive with all the chopping of herbs, but it totally worth it. Delicious!
Love this recipe, so easy and always turns out great. Since I have trouble judging when fish is done I use a remote thermometer and set it for 125 and it always turns out perfect.
This is an amazing, wonderful, easy recipe! I have made it many times and it is my go-to salmon recipe.
My family now exclusively cooks salmon low and slow as recommended in this recipe. The fish comes out so tender. The herb salsa is fresh and delightful. But sometimes if I’m feeling lazy, I make the salmon simple with salt and pepper for a quick weeknight dinner. Great recipe for a simple family meal or a large group.
Hi Jen, I could only find a 1.25 lb salmon wild caught. Can you please tell me how the time will vary? Thank you so much.
Hi Stacey, the timing really should be about the same (the cooking time is based more on the thickness of the fish). I’d check it at 40 minutes. Hope you enjoy!
What starch would you put with this? Would your potatoes au gratin be too rich? Any suggestions would be appreciated!
Hi Paulette, I think potatoes au gratin would work nicely here. You could also consider crusty artisan bread like this. Hope you enjoy whatever you make!
Hi Jenn! I am not a fan of shallots. Can I substitute with garlic instead?
Hi Alla, I’m concerned that the sauce would be way too garlicky with the amount required. Feel free to substitute red, yellow, or sweet onion in place of the shallot though. Hope that helps!
Jennifer,
I feel badly I have never reviewed your recipes! I have made this salmon so many times as printed as well as adjusting to what I have on hand (bbq seasoning with a finishing drizzle of bbq sauce). As printed with the verde sauce is outstanding. It is so delicious I chose to make it as well as your bbq short ribs and cauliflower purée for a sit down dinner fundraiser. Everyone wanted to know who the caterer was! It was me with your help. Thank you for being my go to for inspiration.
❤️
Did you mean temperature 105 – that looks like a mistake – did you mean 150 Celsius fan oven ?
I am just about to put it in the oven
Thanks
Hi Louise, 105 is actually correct — it’s supposed to be roasted at a low temperature. Hope you enjoy!
I LOVE this recipe – I’ve made it several times. It was part of our Christmas Eve dinner last year for our pescatarian! It’s a great make ahead for a gathering and it travels well also – I’ve brought it as a meal to a sick friend. I’ve never been able to find fresh chervil but it doesn’t seem to matter. I’ve sometimes had trouble finding tarragon but dried has worked when all the others are fresh. And I’ve used different kinds of vinegar with good results – champagne citrus, rice vinegar. It’s a yummy keeper of a recipe!