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 Jenn,
I would like to make this recepie but in Australia hard to find fresh tarragon. Could dry one be used? Or is there other alternative? Thank you
Hi Rita, You can just omit the tarragon. 😊
I live in Australia too and struggled to find tarragon. So, I put some in the garden and it is flourishing.
Hi Jenn,
I’m also originally from the DC area, but now a full-time Chicagoan. I make fish only when my son and his girlfriend come for dinner. She and her family are pescatarians. I’ve having a Hanukkah party and making this salmon along side a brisket and sides. How many lbs. of salmon should I get. Total of 15 pple? I’m stumped! And should I cook longer if more than 2 lbs.?
Hi Lauren, Because you’re also serving a brisket and sides, I think it would be sufficient to double the recipe, and it really shouldn’t impact the cook time. Hope everyone enjoys!
You are amazing. I love your recipes and I make 2-3 of them each week. The slow roasted salmon is one of my favorites. I smother mine with garlic and cilantro. I cook home meals every day, and I can sincerely say, you are the best chef EVER.
Cheryl
❣️❣️
Hello! I would like to cook everything in the morning or the day before, but will be serving it warm for a dinner party. Do you have a reheat temp & time recommendation after having the baked salmon in the refrigerator?
Thank you!
ps–do you bake your fish on bake or convection bake?
Hi Marg, I always develop and publish my recipes using the regular setting on my oven. And I really like this at room temperature, but if you’d prefer it warm, I’d reheat it in a 325-degree oven until it reaches your desired temperature. Hope everyone enjoys!
Hi Jenn-
Can you recommend a few sides that would go well with this? I see you recommend crusty bread and grated carrot salad as make-ahead options (which I’ll probably do). Any other ideas? Thanks so much!
Hi Adrienne, some other options include roasted potatoes, cauliflower puree, or French green beans with shallots. Hope that helps and that you enjoy whatever you make!
This is without a doubt the greatest way to cook salmon. It is so easy, moist and flavorful; a very elegant entree and virtually totally fullproof. We have found that essentially ALL of your recipes are exemplary and I am grateful to have discovered you. You make the impossible, possible.
❤️❤️
I totally agree with you! I went from not being a cook, and I come from a family of great cooks, who unfortunately all the cooks have passed away except 1 who is wheelchair bound and 87yrs old! However when I discovered this site I was over joyed and I get so many compliments on the dishes I make from here. I am so happy to have discovered this page as well! I love her cookbooks also!
This was surprisingly delicious and easy! Wow!
We loved this salmon recipe…worry-free, delicious and beautiful. Are there other fish that can be prepared as successfully using this slow-roast method?
Glad you liked it! I think you really could use this cooking method for any fish.
Would wild, caught salmon make a difference?
Hi Cindy, Wild caught salmon is fine to use here with no modifications. Enjoy!
I’d like to make this for a picnic for 10. All menu items need to be make ahead and be okay at room temperture or cold. What 2 items would you serve with it to round out the meal and that would go well with the salmon and herb salsa?
Thanks for your help!
Hi Diane, you could do either the zucchini or spinach frittata and this grated carrot salad. Or if you wanted bread, this one would be great. Keep in mind that in order to serve 10, you may need to double some of the recipes. Hope that helps and that you enjoy whatever you make!
I made this recipe for the first time today, it went down really well.
Hi Jenn — I would love to make this herb salsa salmon for Easter but I fear the translucent look will be off-putting to some. I was wonder about cooking the salmon as per your “every day spice crusted salmon” ( not with the spices— just the cooking technique) and topping it with the herb salsa when done. What do you think? Many thanks! Wishing you and yours a Happiest Passover!— princess Barb
Hi Barbara, that should be perfectly fine — I hope everyone enjoys!
This is the most delicious salmon I’ve ever made! The sauce is divine, and this way of cooking the salmon, ensures that it just melts in your mouth. Our friends were over the moon with this dish! I heartily recommend it!
I love the recipe! Definitely a crowd pleaser for kids and adults. The salsa is fresh and divine. My go to for salmon once a week.
Can you please let me know what temperature the fish should be when taken OUT of the oven ? I would like to temperature check it just to be safe !! Many thanks/ love your recipes.
Hi Jan, it should be at least 145 degrees. Hope you enjoy!
Amazing — I’m cooking for 30 and think this will be perfect. Regarding cooking times…..
Question: How do I adjust cooking time based on the weight of each filet?
Question: I see you recommend leaving skin on …. is there cooking time adjustment for skinless? I find skinless much easier when cooking for a crowd and serving buffet style, better presentation too!
Question: I have several guests who like their salmon “cooked through” — recommendations on how to prepare NOT translucent?
So, so grateful for your response!
Hi Lisa, Because this cooks on a low temperature for a long time, there won’t be a ton of variation timing-wise based on the weight of the salmon. And for the guests that like their salmon cooked through, I’d just leave a portion in for longer — it will eventually loose it’s translucency. Regarding the skin, I actually call for the the skin to be removed so you’re good there. Hope everyone enjoys it! 🙂
This is absolutely gorgeous! I served it with an herby potato salad. Our neighbor could not believe how fabulous it was with the slow-low cooking method.
My new favorite Salmon dish…. delicious and the star of any potluck or party!
My contribution to the Hannu-Mas dinner is supposed to be salmon and google led me here. This recipe is right up my alley, thank you! I also want to add that your Caesar Salad Dressing has been a go-to for years and my grown son now makes it often.
This is absolutely delicious! It will quickly become your favorite too. It’s so good! You have to try it!
I’m doing my dinner plans for the week and am wondering what you would pair this with? Thank you Chef!
Hi Haze, this would be nice with roasted potatoes and a green veggie — maybe these green beans with shallots. Hope that helps and that you enjoy the salmon!
Hi Jenn, looking forward to trying this next! Tarragon is difficult to find for us right now, what would you suggest as a good substitute? Also would you happen to know if freshly chopped herbs can be frozen for another round of salsa down the track? Thanks so much for your help 🙂
Hi Mel, You can just omit the tarragon. And, yes, you can freeze freshly chopped herbs. There are a few different methods you can read about here. Hope you enjoy the salmon!
Hi Jen! I love all your recipes and am trying this for the first time tonight. My salmon is skin on. Should I try to remove it before cooking or will it be ok if I cook it skin on?
Hi Tess, I’d just leave it on. It’ll be easy to remove once the salmon is cooked; just slide a thin metal spatula between the flesh and skin when serving.
I made this herb salsa for a dinner party. We served it with halibut and it was delicious. Made as is, no changes and everyone enjoyed it!
This was fabulous! I didn’t have chives, so I added additional shallots. I also had a plethora of cherry tomatoes so I seeded, chopped and added 3 T so they wouldn’t go to waste. I am looking forward to trying this recipe as written. Thanks so much, Jenn. I’ve never had a bad recipe that was created by you!
I have made this dish many times. The recipe is easy and there aren’t any complicated directions. In fact, it has become my go-to brunch dish, and it never disappoints. The herb salsa is so delicious, I often double the recipe amount because we are wanting more! Thank you Jenn!
Hi Jenn. I have made this recipe many times and it never disappoints. I have an over abundance of herbs this time and wonder if I could vacuum seal and freeze them after chopping while they are still dry?
Sure, Denise, I think that should work (and glad you like the salmon)!
I have never made a successful fish. This one was phenomenal. It has a better than restaurant quality. I will make this again. So easy but with fresh ingredients. Thank you for helping me realize I too can make a successful fish dinner.
This is a low effort recipe for such an elegant dish. It saved me so much time and anxiety when I hosted a dinner for a small group with varied diets (keto, pescatarian, regular ol’ omnivore). I wanted everything to be perfect, and this was delicious and easy. I roasted the salmon the day before and made the herb salsa the day of, and before serving, I brought the salmon to room temp, broke it into chunks, and topped it with the salsa just before serving. I served it with a roasted tomato pasta, a mixed green salad (also served roasted tenderloin and shrimp). The only challenge I had was removing the white proteins from the roasted salmon. I kept accidentally scraping chunks of salmon off, and I just couldn’t get that stuff off. Thankfully, the salsa covered it all up so you couldn’t really tell.
Lovely meal, so easy to make. My son also enjoyed the meal, who is fussy about food. Love the combination of herbs. We tried it with twice once with potatoes and another time with rice. Both meals were great. Will definitely be having this meal again.
Fantastic recipe! Now my go-to salmon dish!
I made this for Seder, putting the fish in the oven just before we started. An hour-ish later, the salmon looked amazing! It was a fabulous hit! Everyone commented on the salsa. Paired with grilled balsamic carrots, fresh salad, and scalloped potatoes. Thank G-d there are leftovers!
Healthy, delicious, and simple, I make this dish weekly using Steelhead Trout from Costco. I usually don’t make the salsa and it’s not missed.
Hi there — this looks amazing. Can I prepare the fish using this slow roasting method and use the creamy cucumber dill sauce from your other salmon recipe? I’d like to serve the fish at room temp.
Thanks!!
Eve
Sure, Eve – I think that would work nicely!
Hi! I got 2 6-8oz. pieces of salmon for just my husband and I. How do I adjust the cooking time?
Thank you!
Hi Staci, good question! I haven’t cooked smaller pieces of this, but I’d start checking it at about 25 minutes. I’d love to hear how it turns out!
Jenn, chervil? None of the gourmet or produce markets in my upscale neighborhood have it. Then inspiration struck and I went to Penzeys. Will it work and how much? Looking forward to trying it. Thanks
Hi Carol, I feel badly saying this after you made a trip to Penzeys but instead of using dried chervil, I’d recommend using more parsley so you can stick with the fresh herbs. Hope that helps!
Hi – I have some individual fillets of salmon. Can I still use the slow cook method? I usually cook them at 220 C for about 15 mins and they turn out really well. Which method would you suggest?
Hi Andrea, I would make the temperature much lower so that it is consistent with the slow roasting method in the recipe — 110°C. And 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. Enjoy!
I am making this for a dinner for about 20 people that I am hosting with friends. The dinner will not take place at my house and I want to have a side made ahead that I can bring. I’m having trouble thinking of something that won’t compete with all the flavors of the salsa. At home I would make quinoa right before but quinoa probably doesn’t reheat well, I’m thinking? Any suggestions? I’m also bringing spinach artichoke dip but wanted a starch or grain to go alongside the salmon. Thanks!
Hi Lesley, I think quinoa would be a good choice and I’ve reheated it many times (in the microwave) with no problem. Hope that helps!
Okay, thanks so much! I forgot you say I’m also making the Kentucky bourbon cake from the cookbook! Haven’t made it yet but it looks so delicious 🙂
This is our new favorite salmon dish. The “salsa” is magic.
OMG this was sooooo good. I had company over and I served 3lbs of Salmon this way. I doubled the herb salsa and everyone loved it. Differently keeping this for future get togethers.
I’m going to make this tomorrow for company what do you suggest to serve along with the Salmon?
I’ll several of your recipes all with good results.
Hi Kathy, I think I’m weighing in too late to help — sorry! What did you end up serving the salmon with?
This was fantastic! Being winter in the Midwest, we could not find all of the herbs, but we used what we could and had a mix of basil, parsley, and dill (we often add that to salmon) and a little lemon rind grated into the mix. With the shallot and vinegar, it was sublime. The entire family loved it and I can’t wait for my garden to grow the right herbs so I can try it with tarragon and chervil.
This was a great recipe – easy to follow and the salmon came out moist and delicious! Thanks Jenn!
This recipe is amazing. I could eat the French salsa on everything. Don’t hesitate to try this. Easy and so delicious.
Love all your recipes and rarely change them up (rare for me!) I did this one just a bit as I love a crispy skin on salmon. I scored the skin and put in a very hot non stick pan with a little oil for a couple minutes. Seasoned as you suggested and added a little dijon then put in the oven in the same pan. Roasted in the slow oven as recommended then, once out, flipped the salmon and seared the dijon side on the stove top for just a minute in the same pan, Made a nice sear. The herbs on top were perfect. This is my go-to salmon recipe every time whether or not I do the crispy skin or dijon. The slow cooking is brilliant!
Only, please use wild-caught salmon and not the farm raised salmon that is in the photos accompanying this recipe.
I cooked it tonight for the first time, it’s a huge hit in the family. Awesome flavours! The best salmon I have had. Thank you so much for making it easier in lockdown when I can cook your recipes this great!
This is so good and a nice change from our usual Asian influenced grilled salmon. Though I made a couple of mistakes and had to make a substitution or two, I’d definitely make this recipe again. Since everyone in the reviews has raved over the sauce, I doubled that part of the recipe. I subbed purple onion for the shallot, parsley and tarragon for the chervil, minced green onions for the chives, and rice vinegar for the white wine vinegar since I had all those items on hand. I failed to read the instructions thoroughly and added the vinegar to the rest of the sauce ingredients. Whoops! It was still delicious. I let the salmon cook longer than I should have, and next time I’ll check on it sooner. I served the salmon and sauce with your cauliflower purée with thyme and a mixed green salad. The next day, I added a clove of minced garlic, chopped rosemary, panko breadcrumbs, and Parmesan cheese to the leftover sauce and used it as a filling for a stuffed pork loin. Delicious served with leftover cauliflower purée and your asparagus salad with boiled egg and creamy Dijon dressing. My husband and I decreed both meals restaurant quality! Thank you for all you do to provide your audience with inspiration.
Glad you enjoyed (and what a creative way to use the leftover sauce)!
Loved this version of slow-roasted salmon! I bought a fresh 1+# cut of salmon, but made a full recipe of the herb salsa because I had all the herbs growing right outside in my garden (except chervil, have to add that one to my herb garden). Not only is this herb salsa the best thing ever on the perfect roasted salmon, but it is also fantastic on a generous side helping of mashed red potatoes which I get from my local farm stand and a slice or two of warm sourdough bread. I can see this as a great dinner offering with friends, but my hubby was just as happy that I served it up for just the two of us. Thanks again Jennifer for your great ideas.
Hi.
I only have chive, basil, mint and cilantro easily available where I live. What combination would you recommend for the herb salsa?
Hi Zeenat, I’d go with the chive, basil and mint. I think it will still be delicious. Please LMK how it turns out!
I have used this recipe twice, both times it was excellent. I did not make the salsa the 1st time, but last night was a special occasion so I invested in all of the pricey herbs. It was amazing, but if I want to make the salsa again without the investment, which herbs are necessary and which could I eliminate/substitute without a huge hit in flavor? Parsley is cheap, basil I can grow during the summer, but nothing else seems to grow or not get eaten here.
Big plug for Sitka Salmon Shares, a community supported fishery with seafood delivery. All their fish is amazing.
Also, pre-ordered your new cookbook. Can’t wait.
Glad you’ve enjoyed it! You could make this with just basil and parsley. The salsa will still be good; it will just have a different flavor.
So delicious! Slow cooking the salmon makes a huge difference in the flavor and the moistness. The herb salsa added the perfect flavors to brighten the fish. We didn’t have all the herbs but used parsley, basil and chives and it worked. I made roasted potatoes as a side and my son got creative and topped the potatoes with the salmon and a poached egg. Surprisingly it was delicious and would make a nice brunch dish. Thank you for sharing another wonderful recipe.
Is the oven temp 105 fan forced, or would I lower temp a little or shorten cooking? Thanks 🙏
Hi Eloise, It is not fan-forced; I recommend cooking in a conventional oven. Hope that helps!
This was such a good way to cook salmon – it came out perfectly, even though I warned my family it was a very low oven temperature so expect it might be a bit translucent (which it actually wasn’t). So easy to leave in the oven like that and salmon was moist, flaky, succulent – absolutely delicious – and the herb dressing was a hit with my fussy kids who often pick off herbs if left as large leaf format! Cold leftover with flatbreads for lunch the next day was relish too. Definitely making this again – so simple, fresh and healthy. Now scanning your website for what to cook next, seems a fantastic site.
Can you make this with salmon steaks?
I think you could, but they wouldn’t take as long to cook so keep a close eye on them. Please LMK how it turns out if you try it!