This slow oven-roasted salmon with an elegant fresh herb salsa is wonderful at room temperature as well as right out of the oven — and it can be cooked a day ahead if prepping for a dinner party. I was first introduced to this recipe after confessing to a friend that I avoid cooking salmon because of the lingering fishy smell it leaves behind. She assured me that this recipe (from Samin Nosrat’s Salt, Fat, Acid, Heat) by is not only amazingly fool proof, but it does not leave your kitchen smelling like a fish mongers. (It’s true!)
The prep is surprisingly easy — just cover the salmon in plastic wrap and refrigerate. The French herb salsa can be made, covered and refrigerated, up to 2 days ahead of time.
- 1 (2lb) salmon filet, pin bones and skin removed
- 1 tablespoon extra-virgin olive oil
- ¾ teaspoon kosher salt
French Herb Salsa:
- 3 tablespoons finely diced shallot
- 3 tablespoons white wine vinegar
- 2 tablespoons finely chopped Italian parsley
- 1 tablespoon chopped chervil (okay to substitute more parsley if you can’t find chervil)
- 1 tablespoon finely chopped chives
- 1 tablespoon finely chopped basil
- 1 teaspoon finely chopped tarragon
- 5 tablespoons extra virgin olive oil
- ¼ teaspoon kosher salt
- Pepper to taste.
- 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 the top. Slide the pan into the oven and roast for 40-50 minutes, until the fish begins to flake in the thickest part of the filet when poked with a knife. (Because this method is so gentle on its proteins, the fish will appear translucent even when it’s cooked.)
- Remove from oven and, 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 herb salsa over the top.
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 pepper.
- Just before serving use a slotted spoon to add the shallot without the vinegar to the herb oil. Stir, taste and add the vinegar as needed. I usually add 2-3 teaspoons.