With oven rack in middle position, preheat to 250 degrees.
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.
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.
Pat salmon dry with a paper towel, then liberally season with salt. Lay skin side down on the foil.
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.
Pull foil over the top of the fish, and crimp edges together.
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.
Then remove fish from oven, and let cool in foil, for 30 minutes, sitting at room temp.
Pour off any liquid. Re-wrap in foil. Refrigerate 1 hour.