Slow Roasted Salmon with Herbs

Makes: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes + 30 minutes to bring salmon to room temperature


  • 2 lb wild salmon, with the skin on
  • 1 lemon
  • 1/2 cup shallots, finely diced
  • 2 tablespoons olive oil
  • 2 tablespoons fresh dill, minced
  • 2 teaspoons fresh tarragon, minced
  • 1/4 cup flat leaf parsley, minced
  • salt and pepper to taste


  1. Remove the salmon from the refrigerator 30 minutes before cooking to bring it to room temperature.  Preheat the oven to 250° and place a shallow pan of water on the bottom rack.
  2. Finely grate the zest of the lemon until you have 1 teaspoon.  Combine the lemon zest, shallots, dill, tarragon, and parsley in a small bowl.  Stir in 2 tablespoons olive oil.
  3. Place the salmon, skin side down, on a baking sheet and season generously with salt and freshly ground black pepper.  Smear about 1/3 of the herb mixture on the fish and turn it over.  Slather the skin side of the fist with the remaining herb mixture and sprinkle with a little more salt and pepper.
  4. Place the baking sheet in the oven and bake about 25 minutes or until the salmon separates into flakes.  Remove from oven and serve immediately.