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1
Prepare: 1/2 cup Herb Butter (page 48).
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2
Pull any pin bones from: 1 to 1 1/2 pounds wild salmon fillet, cut into 4- to 6-ounce pieces.
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3
Refrigerate until ready to cook.
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4
Preheat the oven to 425F and remove the herb butter from the refrigerator to soften.
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5
Season the salmon with: Salt, Fresh-ground black pepper.
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6
Oil a baking dish or a rimmed baking sheet and place the pieces of salmon in it, skin side down.
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7
Brush or drizzle with oil.
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8
Bake until the flesh is just set and still pink in the center, 7 to 10 minutes, depending on the thickness of the fillets.
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9
Spoon some of the soft herb butter over each piece of fish and pass the rest in a small bowl.
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10
Add 4 chopped salt-packed anchovy fillets to the herb butter.
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11
Another way to bake salmon is to slow roast it.
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12
Keep the salmon in one piece with its skin on.
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13
Oil a baking dish or a rimmed baking sheet and cover the bottom with a layer of fresh herb sprigs.
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14
Place the seasoned salmon skin side down on the herbs.
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15
Oil the top of the salmon and bake at 225F for about 30 minutes.
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16
The salmon will be just set and incredibly succulent and tender.
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17
This is delicious served at room temperature with a vinaigrette made with lemon juice and zest.
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18
If you have access to fresh fig leaves, this is a must.
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19
Although the leaf is not eaten, it suffuses the fish with a delightful coconut aroma.
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20
Season and oil the salmon fillets, wrap each piece in a clean fig leaf, and bake as above.
