If I don't succumb to my children's request for broiled salmon with a soy-ginger-rice vinegar sauce, I either grill my salmon or slather it with an herb paste and slow roast it in a low oven with a pan of water added for moisture. At AOC, we used to prepare the salmon with an herb paste and then flash it in a hot wood-burning oven. But in her Sunday Suppers at Lucques cookbook, Suzanne includes the slow-cooked method. A link to the recipe is below. I often add mustard to the mix and adjust the herbs (always soft herbs) based on what I have.