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Slow-Roasted Salmon with French Herb Salsa

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how to make slow roasted salmon

This slow-roasted salmon recipe comes from the much-acclaimed cookbook Salt, Fat, Acid, Heat by Samin Nosrat. Samin is also the host and producer of the wonderful Netflix cooking/travel docuseries, Salt, Fat, Acid, Heat, based on her book. She writes that slow-roasting is her favorite way to cook salmon because the low heat makes it almost impossible to overcook the fish. Indeed, the heat is so gentle that the fish still appears slightly translucent even when fully cooked.

Like with many of her recipes, Samin gives a general technique for cooking the salmon and then suggests variations and an array of sauces that work with it. I chose to pair the salmon with an elegant French herb salsa made with macerated shallots and fine herbs. While the dish can be served hot or cold, I think it’s best at room temperature as an alternative to poached salmon. It’s perfect for a holiday brunch or buffet.

how to make slow roasted salmon

To begin, place the salmon on a baking sheet. Drizzle with the olive oil and sprinkle the salt evenly over top.

how to make slow roasted salmon

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.

how to make slow roasted salmon

Meanwhile, in a small bowl, combine the shallot and vinegar and let sit for 15 minutes to macerate.

how to make slow roasted salmon

In a separate small bowl, combine the herbs, olive oil, salt, and a few grinds of black pepper.

how to make slow roasted salmon

Just before serving, use a slotted spoon to add the shallot (but not the vinegar, yet) to the herb oil.

how to make slow roasted salmon

Stir, taste, and add the vinegar as needed (I usually add 2 to 3 teaspoons). Taste and adjust salt, if necessary.

how to make slow roasted salmon

Break the salmon into large, rustic pieces and spoon the French herb salsa over top.

how to make slow roasted salmon

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Slow-Roasted Salmon with French Herb Salsa

Servings: 6
Prep Time: 20 Minutes
Cook Time: 40 Minutes
Total Time: 1 Hour

Ingredients

For the Salmon

  • One (2-lb) salmon filet, pin bones and skin removed
  • 1 tablespoon extra-virgin olive oil
  • 3/4 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
  • 1/4 teaspoon kosher salt
  • Freshly ground black pepper

Instructions

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.
  4. 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

Powered by Edamam

  • 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.

Reviews & Comments

  • 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!!

    • — Nicole on January 13, 2019
    • Reply
  • I tried this low temperature cooking method with steelhead trout as well and the result was fabulous. I don’t think I will use any other temp from now on! Thanks!

    • — Margaret Brown on January 12, 2019
    • Reply
  • We’re not big tarragon fans. Would fresh mint work well? Other suggestions?

    Karen

    • — Karen on January 9, 2019
    • Reply
    • Hi Karen, I would just leave it out. Enjoy! 🙂

      • — Jenn on January 9, 2019
      • Reply
  • I have never commented on a recipe, but this was SO good, I had to add my endorsement. Slow roasting was a revelation to me in terms of the creamy texture and the salsa was such a light touch, we all loved it, even my young kids. I served it with a garlic/olive oil couscous and a simple green salad. Thanks so much, Jenn!

    • — ACW on January 8, 2019
    • Reply
    • Glad you enjoyed it – thanks for leaving a review! 🙂

      • — Jenn on January 8, 2019
      • Reply
  • Ah!
    And I just looked at the leftovers, stil bright green!
    The sauce, of course! Ha!

    • — Martell Sandra on January 8, 2019
    • Reply
  • Outstanding! Another addition to my “cook-once-eat-twice” recipes! Particularly useful for the busy household where everyone doesn’t sit down to dinner at the same time (as in “Mom, I want to go work out before I eat dinner.”) Thanks again Jenn!

    • — Susan on January 6, 2019
    • Reply
  • I used one of Costco’s giant salmon filets and it cooked perfectly with the instructions provided. It was marvelous, there wasn’t a morsel left. ( I have to admit the protein accumulated on the top is a little gross.) The salsa is delicious and makes a generous amount. I can’t wait to make it again.

    • — Jean on January 4, 2019
    • Reply
  • Hi Jenn,
    I am planning to make this recipe tomorrow. I have 4 (7oz) salmon filets in the freezer. Should I thaw them overnite in the fridge or can I slow roast them from the frozen state?
    I have purchased your cookbook and want to say thanks for the many recipes from it that I have made. I have yet make a recipe that I did not rate as “fantastic!” Purchased a copy for my new DIL FOR Christmas; she was thrilled!

    • — Marilyn Appezzato on January 3, 2019
    • Reply
    • So happy you’re enjoying the cookbook, Marilyn! I would defrost the salmon overnight for best results. 🙂

      • — Jenn on January 3, 2019
      • Reply
  • Do you think the less oily Sockeye and Coho salmons would work? They tend to be thinner so cooking time would be less, but do you think they have enough oil content?

    • — Kate on January 3, 2019
    • Reply
    • Hi Kate, This method does work best with fattier fish, but I think those would be fine.

      • — Jenn on January 3, 2019
      • Reply
  • My husband can’t have any vinegar except white distilled. Is there a substitute I could use for the white wine vinegar?

    • — Rachelle on January 3, 2019
    • Reply
    • Hi Rachelle, Lemon juice would work beautifully.

      • — Jenn on January 3, 2019
      • Reply
  • Hey Jenn, I’m a parsley hater 🙊 but would love to try this. Do you suggest any other herb to sub? Or just omit the parsley?

    • — Erin on January 2, 2019
    • Reply
    • Hi Erin, You could use more chervil, but that’s very similar to parsley so not sure how you feel about that. 🙂 Otherwise, you can just use more of the other herbs (although I wouldn’t add more tarragon as it’s strong in flavor).

      • — Jenn on January 3, 2019
      • Reply
  • FIVE STARS!! Made this for New Year’s Day and it was a big hit. It’s so versatile and can be used for more than holidays.

    • — Mary Edwards on January 1, 2019
    • Reply
  • Moist & delicious. Made Asian inspired dressing w/soy & fish sauce, OJ & lime juice, rice wine, garlic & ginger w/a splash of sesame oiL + a touch of brown sugar.

    • — Linda Stopfer on December 31, 2018
    • Reply
  • I *love* salmon and have it a number of times a week. Coming from the (up there!) north of Sweden, I have a number of traditional dishes I make but salmon works so well with all kinds of cuisines.
    Have never seen this slow roast way to cook salmon before. Very interesting!!
    Can’t wait to try it out!

    • — Evita on December 31, 2018
    • Reply
  • Hi Jenn,

    Happy New Year and thank you for all your wonderful recipes! Silly question, what would happen if I let the shallots macerate in the vinegar for longer than 15 minutes? Looking forward to trying this dish as well…I’m sure it is amazing!

    • — Stacey Jacobs on December 31, 2018
    • Reply
    • Hi Stacey, They will just be a little more pickled – it will be fine.

      • — Jenn on January 2, 2019
      • Reply
  • Love your recipes! Can the salsa be made ahead of time? The day before, even?

    • — Tara on December 31, 2018
    • Reply
    • Hi Tara, Yes it keeps well for a day or two.

      • — Jenn on January 2, 2019
      • Reply
  • Hi Jenn, would the cook time be the same or adjusted if doing a smaller piece of salmon? Thanks!

    • — cathy on December 30, 2018
    • Reply
    • Hi Cathy, You’d definitely need to reduce the cooking time for a smaller piece of salmon.

      • — Jenn on December 30, 2018
      • Reply
  • What do you think about doing this with frozen 6oz sockeye salmon pieces?

    • — Sue S on December 30, 2018
    • Reply
    • Hi Sue, I tried this with individual 6-oz portions and found they cooked much faster. It should work, just start checking after 20 min.

      • — Jenn on December 31, 2018
      • Reply
      • Thanks!

        • — Sue on December 31, 2018
        • Reply
  • Hi Jen:
    I see the salmon filet in your picture is not too thick –looks like 1″ max. If I have thicker filet will the slow roasting technique/temperature still work? If the filet is thicker and already pre-sliced to portion sizes, will the slow roasting technique/temperature still work? In either case, if technique is still sound, should I expect it to take more time to roast, and how much more?
    As luck would have it, I have 7 lb of wild king salmon on order for our New Years Eve dinner!
    Also, I do love your blog. It has been very helpful to me in making foods adventuresome enough to keep my 6-year-old kids’ palates expanding, but not so wild that they don’t try the food.
    Thanks for the advice,
    Kate

    • — Kate on December 30, 2018
    • Reply
    • Hi Kate, Glad your family is enjoying the recipes! The technique will still work if the salmon is pre-sliced into portions, it will take significantly less time to cook. I’d start checking after 25 min. Hope you enjoy it!

      • — Jenn on December 31, 2018
      • Reply
  • Hello, I love your blog. It’s my favorite go-to for new recipes.

    Do I just need more coffee this morning (rhetorical question) or have you omitted the oven temperature for roasting the salmon?

    • — TK on December 30, 2018
    • Reply
    • Hi TK, Ha! It’s 225°F – you’ll find it in the first line of the recipe, under “For the Salmon.”

      • — Jenn on December 30, 2018
      • Reply
      • I scrolled up and down several times, looking for the oven temp in the early section with the pictures. You would be doing us a favor if you added the 225 to the sentence that begins “Slide the pan into the oven, which has been preheated to 225 degrees…”

        • — Meg Mayo on December 30, 2018
        • Reply
        • Done!

          • — Jenn on December 31, 2018
          • Reply
  • Hi Jen

    I love your simple and descriptive recipes. What will be side dish with so flavorful roasted salmon.

    Thanks
    Poonam

    • — Poonam Sharma on December 30, 2018
    • Reply
    • Hi Poonam, It depends – will you be serving it for dinner, brunch, or lunch?

      • — Jenn on December 30, 2018
      • Reply
      • Suggestion for both please !

        • — Lee Ann on December 31, 2018
        • Reply
        • For brunch, this would pair really nicely with quiche or strata, fruit salad, and something sweet, like banana bread. For dinner, I’d serve it with steamed or grilled asparagus or haricots verts, and roasted or steamed baby potatoes. Hope that helps!

          • — Jenn on January 2, 2019
          • Reply
    • We’re definitely trying this recipe, Jenn never lets us down! I’ll be serving it simply with parsley new potatoes or small red potatoes and green beans!

      • — Leslie on December 31, 2018
      • Reply

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