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Slow-Roasted Salmon with French Herb Salsa

This Slow-Roasted Salmon with an elegant fresh herb salsa is wonderful at room temperature, making it perfect for a holiday brunch or buffet.

Prep Time

    •    Prep time: 20 minutes
    •    Cook time: 40 minutes
    •    Yield: Serves 6


For the Salmon:

    •    3/4 tsp kosher salt
    •    1 tbsp extra-virgin olive oil
    •    One (2 lb) salmon fillet, pin bones and skin removed

For the French Herb Salsa:

    •    1/4 tsp kosher salt
    •    3 tbsps white wine vinegar
    •    5 tbsps extra-virgin olive oil
    •    freshly ground black pepper
    •    1 tbsp very finely chopped fresh basil
    •    1 tbsp very finely chopped fresh chives
    •    1 tsp very finely chopped fresh tarragon
    •    2 tbsps very finely chopped fresh Italian parsley
    •    3 tbsps finely diced shallot, from 1 medium shallot
    •    1 tbsp very finely chopped fresh chervil (OK for substitute more parsley if you can't find chervil)


For the Salmon:

  1. Preheat the oven to 225°F and set an oven rack in the middle position.
  2. 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.
  3. 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:

  1. In a small bowl, combine the shallot and vinegar and let sit for 15 minutes to macerate.
  2. In a separate small bowl, combine the herbs, olive oil, salt, and a few grinds of black pepper.
  3. 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 Instruction: 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.

This great family recipe is thanks to Once Upon A Chef at


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