Baked Salmon with Herbs

My boss went fishing last week and brought me a large fillet – there's nothing better than fresh caught wild Chinook Salmon! I'm so lucky to live in the Pacific Northwest! This simple recipe brings out the natural flavor of the fish. I served this with a thickly sliced heirloom tomato from my garden sprinkled with a little sea salt and Jacques Pepin's corn parfait.


Salmon (I had about a 2 lb., 2-inch thick fillet)
Juice of half a lemon (cut the other half into thin slices to put on top of the salmon while it bakes)
1 tsp. dijon mustard
4 T. olive oil
Kosher salt
Freshly ground black pepper
3-4 T. minced fresh herbs (I used parsley, lemon thyme, and oregano from my garden)
1/4 c. white wine
2 T. butter

Preheat oven to 375-degrees. Put the salmon, skin side down, on a baking sheet that has been lined with foil. Season well with kosher salt and freshly ground black pepper.

In a small bowl whisk the lemon juice, dijon mustard and olive oil. Pour over the fish, being sure to cover the entire surface (and sides) with the mixture. Sprinkle fish with the fresh herbs. Break the butter into about 4 pieces and put on the fish, cover each dab of butter with a slice of lemon to hold in place. Drizzle top of fish with more olive oil. Pour the wine over the fish. Bake for 30 minutes (cooking time will depend on the thickness of your filet).