Slow-Roasted Salmon with French Herb Salsa
Ingredients
- One salmon filet
pin bones and skin removed, 2-lb
- 1 tablespoon extra-virgin olive oil
- ¾ teaspoon kosher salt
- 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
Directions
- 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.
- 4
In a small bowl, combine the shallot and vinegar and let sit for 15 minutes to macerate.
- 5
In a separate small bowl, combine the herbs, olive oil, salt, and a few grinds of black pepper.
- 6
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.
- 7
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.
Slow-Roasted Salmon with French Herb Salsa
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About this Recipe
Looking for an elegant yet incredibly easy dish to impress your guests? This slow-roasted salmon with vibrant French herb salsa is your answer for stress-free entertaining, delivering restaurant-quality flavors right in your home.
The beauty of slow-roasting lies in its gentle, consistent heat, which ensures the salmon cooks perfectly, remaining incredibly moist and tender throughout. Paired with a bright, aromatic salsa featuring a medley of fresh French herbs, this dish elevates simple salmon into a truly memorable culinary experience.
When you serve this slow-roasted salmon, you can anticipate a melt-in-your-mouth texture from the fish, flaky and rich, perfectly complemented by the zesty counterpoint of the herb salsa. Each bite offers a burst of fresh flavors—a symphony of parsley, chervil, chives, basil, and tarragon cutting through the richness of the fish. This recipe, while sophisticated in taste, is surprisingly straightforward to prepare, making it ideal for both seasoned cooks and those new to entertaining without fuss.
While fresh chervil adds a delicate, unique note, you can easily substitute it with additional finely chopped fresh Italian parsley if you find it difficult to source. Feel free to adjust the proportions of the other herbs in the salsa to your preference, perhaps leaning into more basil for a sweeter aroma or extra tarragon for a hint of anise.
This stunning slow-roasted salmon truly shines as the centerpiece of an elegant brunch or a festive buffet, presenting beautifully to your guests. Serve it alongside a crisp green salad or roasted seasonal vegetables for a complete, delightful meal.