Jump to Recipe Print Recipe

This slow-roasted salmon with French herb salsa is a tender, melt-in-your-mouth dish, rich in omega-3s and antioxidants. The delicate salmon pairs perfectly with the bright and savory salsa, making it a simple yet elegant meal. Whether served hot, cold, or at room temperature (my favorite), this recipe is always a showstopper, especially at holiday buffets. Plus, the ability to make it ahead of time is a lifesaver for stress-free hosting.

Slow-Roasted Salmon with French Herb Salsa

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Servings 6

Ingredients
  

For The Salmon

  • 1 (2-pound) salmon filet pin bones and skin removed
  • 1 tablespoon extra-virgin olive oil
  • ¾ teaspoon kosher salt

For The French Herb Salsa

  • 3 tablespoons shallot finely diced
  • 3 tablespoons white wine vinegar
  • 3 tablespoons fresh Italian parsley very finely chopped
  • 1 tablespoon fresh chives very finely chopped
  • 1 tablespoon fresh basil very finely chopped
  • 1 teaspoon fresh tarragon very finely chopped
  • 5 tablespoons extra-virgin olive oil
  • ¼ teaspoon kosher salt
  • Freshly ground black pepper

Instructions
 

For The Salmon

  • Preheat the oven to 225oF 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 the protein, 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 over top. The 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.

Notes

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.
 
Credit: Once Upon a Chef