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1
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.
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2
Holding your knife at a 30-degree angle to the cutting board, cut the salmon into 4-wide slices that are about 3/4-inch thick.
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3
Lay them in a shallow baking dish and pour in the olive oil, rubbing it around the fillets to coat all the sides.
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4
Let the fish sit in the oil as it comes to room temperature, 30 to 60 minutes.
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5
Preheat the oven to 225F, or 200F if you have the option of convection bake.
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6
Lift the fillets from the oil and evenly space them on a baking sheet lined with parchment paper.
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7
Sprinkle the fish lightly with salt.
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8
Bake for 15 to 20 minutes.
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9
When its 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.
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10
Pick up a piece and it should easily break apart between the layers rather than holding firmly together.
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11
It might appear to be underdone because the color will be vivid, but it will be fully cooked.
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12
While the fish is roasting, make the sauce.
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13
Boil the wine, shallots, lemon juice, and 1/4 teaspoon salt together in a small saucepan until you have half as much as you started with.
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14
Turn the heat to medium-low and whisk in the butter, one-third of it at a time, until it is all incorporated.
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15
If you have an immersion blender, use it to blend the sauce for about 10 seconds, which gives it a creamier consistency.
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16
If the fish is not quite ready, keep the sauce warm by putting the saucepan in a larger pan of hot water.
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17
When the salmon is done, transfer the fillets to individual warmed plates (since the sauce will run, choose plates with deep rims that will contain it, or use shallow bowls).
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18
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.
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19
Sprinkle each fillet with a pinch of coarse sea salt.
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20
Toss the reserved herb sprigs onto the plates in a casual way and serve.
