Slow Roasted Salmon with Spring Herb Sauce

4 servings

• 1 1/2 pounds fresh wild King or Sockeye salmon fillet
• 3 tablespoons extra virgin olive oil
• Kosher salt
• 1 cup dry white wine
• 3 tablespoons finely chopped shallot
• 1 tablespoon fresh lemon juice
• 6 tablespoons unsalted butter, room temperature
• 1/2 cup mixed coarsely chopped soft-leafed herbs, such as basil, chervil, chives, dill, fennel, lovage, mint, sorrel, or tarragon.
• Additional small tender herb sprigs for garnish
• Coarse sea salt for finishing

Pull out any small bones that were left in the salmon and, if you wish, trim off the gray fat that was next to the skin. Holding your knife at a 30 degree angle with the cutting board, cut the salmon into 4 wide slices that are about 3/4” thick. Lay them in shallow baking dish and pour on the olive oil, rubbing it around the fillets to coat all sides. Let the fish sit it in the oil as it comes to room temperature, about 30 to 60 minutes

Preheat the oven to 225°, or 200° if you have the option of convection bake. Lift the fillets from the oil and evenly space them on a baking sheet lined with parchment paper. Sprinkle the fish lightly with kosher salt. Bake for 15 to 20 minutes. When it’s done the fat between the layers of fish will just begin to turn opaque, a small amount of liquid will collect under the fillets, and the fish will flake slightly when nudged with your finger. Pick up a piece and it should easily break apart between the layers rather than holding firmly together. It might appear to be underdone because the color will be vivid, but it will be fully cooked. 

While the fish is roasting, make the sauce. Boil the wine, shallot, lemon juice, and 1/4 teaspoon kosher salt together in a small saucepan until you have half as much as you started with. Turn the heat to medium low and whisk in the butter, one third of it at a time, until it is all incorporated. Blend the sauce with an immersion blender to give it a creamy consistency. If the fish is not quite ready, keep the sauce warm by putting the saucepan in a larger pan of hot water. 

When the salmon is done, transfer the fillets to 4 warm shallow bowls or plates. Stir the coarsely chopped herbs into the sauce, taste it and add more salt if you think it needs it, then ladle it around the fish. Sprinkle each fillet with a pinch of coarse sea salt. Toss the reserved herb sprigs onto the plates in a casual way and serve.