Ingredients

Scale

For the Salmon:

1 (900g) salmon fillet, 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 (or additional parsley if unavailable)
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 to taste

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Instructions

1. Prepare the Oven

Preheat your oven to 225°F (107°C) and position the oven rack in the middle. Using a low temperature ensures the salmon cooks evenly without drying out.

2. Season the Salmon

Place the salmon fillet on a baking sheet. Drizzle the olive oil evenly over the top and sprinkle with kosher salt. Gently rub the oil and salt into the fish to ensure even coverage.

3. Slow-Roast the Salmon

Slide the baking sheet into the preheated oven. Roast for 40 to 50 minutes, or until the salmon starts to flake when gently poked with a knife or your finger. The low heat results in a delicate texture, and the fish may appear slightly translucent even when fully cooked.

4. Remove and Clean the Salmon

Once done, use a spoon to gently scrape off any white protein that may have formed on the surface. This protein (albumin) is completely harmless but can be removed for a more visually appealing dish.

5. Make the French Herb Salsa

In a small bowl, combine the diced shallots and white wine vinegar. Let them sit for 15 minutes—this step mellows the sharpness of the shallots.
In a separate bowl, mix the parsley, chervil, chives, basil, tarragon, olive oil, salt, and a few grinds of black pepper.
Right before serving, use a slotted spoon to add the shallots to the herb oil, discarding some of the vinegar. Stir, taste, and adjust the acidity by adding back some vinegar if needed.

6. Assemble and Serve

Break the salmon into large, rustic pieces and arrange them on a serving platter. Spoon the French herb salsa over the top and serve warm, at room temperature, or chilled.

Notes

Avoiding Overcooking

The low-temperature roasting method prevents overcooking, but if you’re unsure, use a food thermometer. The salmon is done when it reaches an internal temperature of 120°F (49°C) for medium-rare or 130°F (54°C) for medium.
If you don’t have a thermometer, check for flakiness—the flesh should gently separate when pressed with a fork.

Troubleshooting Common Issues

The fish isn’t flaking easily: Let it cook for another 5–10 minutes, checking frequently.
Too much white protein (albumin) appears: This happens naturally with salmon. To minimize it, bring the salmon to room temperature for 10 minutes before cooking and avoid high heat.
Salsa tastes too strong: If the herb salsa is too sharp, add more olive oil to mellow it out or reduce the vinegar.

Kitchen Efficiency Tips

Prep the salsa while the salmon roasts to save time.
Use pre-chopped herbs from the store if you’re short on time, but fresh herbs will always yield the best flavor.
Line your baking sheet with parchment paper for easy cleanup.

Author: Paula Susan
Prep Time: 20 minutes
Cook Time: 40 minutes