Step 1

With oven rack in middle position, preheat to 250 degrees.

Step 2

Cut two pieces of foil, so they are about a foot longer than the side of salmon, and fold the long sides together to create a 1 inch seam.

Step 3

Cut a third sheet of foil, and lay it over the seam of the first two pieces, and spray with non-stick cooking spray. Set aside.

Step 4

Pat salmon dry with a paper towel, then liberally season with salt. Lay skin side down on the foil.

Step 5

Sprinkle with vinegar, then lay herbs over the top of the salmon. Arrange lemon slices to cover as much as you can of the fish.

Step 6

Pull foil over the top of the fish, and crimp edges together.

Step 7

Lay foil wrapped fish on the oven rack, and bake for 45-60 minutes, or until the thickest part of the salmon reaches 135-140 degrees.

Step 8

Then remove fish from oven, and let cool in foil, for 30 minutes, sitting at room temp.

Step 9

Pour off any liquid. Re-wrap in foil. Refrigerate 1 hour.

Step 10

Unwrap salmon and brush off the herbs, lemons, and any remaining poaching liquid, and serve.