Slow Baked Coho Salmon with French Herb Salsa

Slow Baked Coho Salmon with French Herb Salsa

Slow roasting salmon has been a revolutionary experience for us. It takes all the stress out of cooking fish!  No more disappointingly dried out portions due to over cooking.

​

This cooking technique is straightforward, foolproof, and can be used in any nearly any salmon recipe in place of a "hot and fast" baking method. 

 

We also love this technique for cooking on a hot day. Low oven temperature keeps the kitchen climate bearable, and feel free to let the salmon cool to room temperature before serving. The French herb salsa is refreshing, and compliments a tender, slow roasted salmon portion.

 

We do find "done-ness" especially tricky to gauge with a low-and-slow method; I'd highly recommend having a quality instant read thermometer on hand to take the guesswork out.

 

Adapted from Once Upon A Chef

 

See all articles in From The Galley

Slow Baked Coho Salmon with French Herb Salsa

Servings

4

Prep Time

30 minutes

Cook Time

30 minutes

Category

Salmon

We love this recipe on a hot summer's day: it's fresh, clean, and keeps the kitchen cool. Buy whatever herbs are fresh at your farmers market, don't worry about acquiring exactly what we have listed. Would recommend having an instant read thermometer on hand to gauge doneness, and search YouTube for tips on pin-boning and skinning. 


Note: Though this recipe may be baked skin on, the skin doesn't really peel away from the meat well in this recipe, and it gets quite soggy. Unless you are a big fan of salmon skin, we'd recommend  skinning before cooking. Here's a link to a YouTube tutorial; skip ahead to 3:00 for instructions specifically on skinning salmon portions.

Slow Baked Coho Salmon with French Herb Salsa

Ingredients

    blank

    • 4 portions of coho salmon: thawed, pin-boned, and skinned

    • 1 tbsp olive or avocado oil

    • 1 tsp sea salt

    blank

    • 1 medium shallot, finely diced

    • 5 tbsp vinegar; apple cider or red wine works well

    • 1 tbsp chervil

    • 1 tbsp chives

    • 1 tbsp basil

    • 1 tsp tarragon

    • 5 tbsp extra virgin olive oil

    • ¼ tsp sea salt

    • freshly ground black pepper, to taste

    Directions

    1. Preheat oven to 225ºF

    2. Rub skinned + pin-boned fillet with olive oil and sea salt. Place on baking sheet; unless your baking sheet is non-stick, be sure to line with parchment paper

    3. Bake on center rack until fish flakes easily, and reads 120ºF at the thickest part; about 30 minutes.

    blank

    1. In a small bowl, combine shallots + vinegar; allow to marinate for 15 minutes

    2. In a separate small bowl, combine herbs, olive oil, salt, and a few grinds of fresh black pepper

    blank

    1. Using a slotted spoon, add the shallots (but not the vinegar!) to the herb and oil mixture.

    2. Add a little of the retained vinegar to the shallot oil mixture, about a tablespoon or so. We want it to be pleasantly tangy without being overly vinegar-y.

    3. Spoon the herb salsa over the cooked salmon. Salmon can be served hot, or allowed to rest to room temperature. Enjoy!