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Slow-Roasted Salmon with French Herb Salsa

Elegant presentation, easy to make ahead, serve warm or cold; perfect for a buffet.

Slow-Roasted Salmon with French Herb Salsa

  • Servings: 6
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I used Norwegian salmon from Maine Bay and Berry in State College. Seems long and complicated, but easy knowing both salmon and salsa can be made ahead.

Salmon Ingredients

  • One (2 pounds) salmon filet, pin bones removed
  • 1 tablespoon extra-virgin olive oil
  • ¾ teaspoon kosher salt

Salsa Ingredients

  • 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)
  • 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 for the Salmon

  1. Preheat oven to 225 degrees and set an oven rack in middle position.
  2. Place salmon on a baking sheet. Drizzle with olive oil and sprinkle the salt evenly over top. 3. 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 finger. Because this method is so gentle on its proteins, the fish will appear translucent even when it’s cooked.)
  3. Using a small spoon, scrape off any white coagulated proteins that may have formed on the salmon.
  4. Remove skin before serving.
  5. Slice the salmon in 6 serving pieces and spoon French herb salsa on top.

Directions for the Salsa

  1. In a small bowl, combine shallot and vinegar and let sit for 15 minutes.
  2. In a separate bowl, combine the herbs, olive oil, salt and a few grinds of black pepper.
  3. Just before serving, use a slotted spoon to add the shallot (but not the vinegar, yet) to the herb oil.
  4. Stir, taste and add the vinegar as needed. Usually 2 or 3 teaspoons is enough.
  5. Taste and adjust salt.
  6. If sweetness is desired, add 1 teaspoon sugar.


There were no pin bones in the Norwegian salmon from Maine Bay and Berry Company in State College.

I am sure you can mix and match fresh and dry herbs to your taste.

Recipe from “once upon a chef”.

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