Line a cookie sheet with aluminum foil.
Cover with a 1/4 inch layer of salt.
Place salmon, skin side down on the salt bed.
Cover with fresh herbs and sprinkle with salt and pepper.
Cover cookie sheet with plastic wrap and refrigerate for a minimum of 45 minutes up to several hours before cooking.
Preheat oven to 325°.
Bake salmon uncovered for about 30 minutes or until opaque in the middle.
Cut the salmon into six slices and remove the skin with a metal spatula.