I always cook my salmon very quickly at a high heat but I decided to try something different when I came across this tasty recipe from The Right Recipe. I adapted the recipe a bit to suit our tastes and what I had on hand by using garlic instead of shallots, less tarragon & olive oil, and adding lemon juice. Cooking the salmon at such a low heat took longer but the salmon came out moist, tender, and delicious. My kids scraped off the herb topping but otherwise loved the salmon while my husband and I both thought the herb topping was delicious. This salmon paired nicely with rice and Lemony Sugar Snap Peas.
Remove the salmon from the refrigerator 30 minutes prior to cooking to bring it to room temperature.
Preheat the oven to 250 degrees. Place a shallow pan of water on the bottom rack of the oven. Line a baking sheet with tin foil then place two wire racks on top of the baking sheet.
Combine the lemon zest, minced garlic, dill, parsley, and tarragon in a small bowl; mix in the olive oil and lemon juice.
Slice the salmon into same sized portions. Season the salmon on both sides with sea salt and freshly cracked pepper, to taste. Place the salmon, skin side down, on the wire racks (which are on top of the baking sheet). Slather the fish evenly with the herb mixture then season with a little more sea salt and freshly cracked pepper, to taste.
Place the baking sheet into the oven on the rack above the shallow pan of water. Bake the salmon for about 25-30 minutes, until medium rare, or longer for medium. To check if the salmon is done, use a fork to see if the fish flakes. Remove from the oven and serve immediately. Enjoy.