Although we grill a lot of salmon at Cakebread Cellars, we have also come to love the creamy texture of salmon roasted slowly in a low oven. This gentle cooking method seems to accentuate salmon’s richness and to yield a notably buttery result. Fish on the grill can overcook quickly, but the oven technique is much more forgiving. Accompany with Braised Radishes and Sugar Snap Peas (page 154).

　　

Ingredients

serves 8

　　One side (about 3 1/2 pounds) wild king salmon, skin on

　　2 tablespoons extra-virgin olive oil

　　Kosher salt and freshly ground white pepper

　　1 1/2 tablespoons chopped flat-leaf parsley

　　1 tablespoon thinly sliced fresh chives

　　1 teaspoon chopped fresh tarragon

　　Fleur de sel or other coarse sea salt

　　Lemon half

　　

Step 1

Preheat the oven to 275°F. With needle-nose pliers or tweezers, remove the salmon’s fine pinbones. (You can feel these by running your fingers over the thickest part of the flesh in the head-to-tail direction.) Brush a baking sheet with 1 tablespoon of the olive oil, then put the fish on the baking sheet, skin side down, and rub the flesh with the remaining 1 tablespoon olive oil. Season with salt and pepper.

　　

Step 2

In a small bowl, combine the parsley, chives, and tarragon.

　　

Step 3

Bake the fish in the middle of the oven until white albumen, resembling cooked egg white, coagulates around the edges and on the surface, about 40 minutes. The fish should just barely flake when you press it, and you should be able to slide an offset spatula easily between the flesh and the skin. Using 2 spatulas, carefully transfer the whole fish to a platter. Scatter the herbs over the surface. Sprinkle with fleur de sel and squeeze the lemon half over the flesh. To serve, use an offset spatula to lift portions of fish off the skin.

　　

Step 4

Enjoy with Cakebread Cellars Napa Valley Chardonnay or another dry white wine with a lush texture.

　　The Cakebread Cellars American Harvest Cookbook