This is a very simple method of getting the best out of your salmon. By keeping the fish fillet whole, it will stay moist in the oven, resulting in a juicy, fresh-tasting dish. Serve the salmon with warm new potatoes, creme fraiche and capers. Instead of serving it on individual plates, you can also allow your guests to flake and serve it themselves.
1 wild salmon fillet, about 3 lb., with skin on and pin bones removed
2 Tbs. extra-virgin olive oil
Sea salt and ground pepper
1 Tbs. snipped fresh chives
1 Tbs. fresh chervil leaves
1 1/2 tsp. minced fresh flat-leaf parsley
8 lemon wedges
Preheat oven to 250°F. Line a rimmed baking sheet with foil.
Place salmon on a rimmed baking sheet and rub all over with olive oil. Season well with salt and pepper. Place skin side down and allow to come to room temperature.
Bake until salmon is opaque on outside and there is no resistance when you pierce it with a skewer, 20-25 minutes. Let sit for 5 minutes before serving.
To serve, use a fork to flake warm salmon into chunks. Arrange on individual plates, sprinkle with chives, chervil and parsley, and garnish with lemon wedges. Serves 8.
Find more recipes for entertaining in our cookbook Williams-Sonoma Cooking for Friends, by Alison Attenborough and Jamie Kimm.