Brita’s Roasted Salmon With Green Herbs
Adapted from Brita who adapted it from Ina Garten

I pretty much cook this as per recipe, but I let the salmon marinate in a mixture of olive oil, wine, and lemon juice instead of pouring the wine right before cooking. I’m also particular about pepper – I dislike black pepper with most seafood and usually, per Eric Ripert’s advice, stick to white. If you’re a dill-hater, skip the dill, and bump up the other herbs to make up the volume, and it’s still absolutely delicious.

1 (2- to 2 1/2-pound) skinless salmon fillet (or if you’re me – with skin on, just cook it skin-side down and scrape the meat off before serving)
Kosher salt and freshly ground white pepper
1/4 cup olive oil
1/4 cup dry white wine
3 tablespoons fresh lemon juice, plus more to taste
1/2 cup minced scallions, white and green parts
1/2 cup minced fresh dill
1/2 cup minced fresh parsley
Lemon wedges, for serving

1. Preheat the oven to 425 degrees F; position the rack in the middle. Place the salmon fillet in a glass, ceramic, or stainless-steel roasting dish and season it generously with salt and pepper. Whisk together the olive oil, wine, and lemon juice, and drizzle the mixture evenly over the salmon. Let it stand at room temperature for 15 minutes.[If your filet has skin on it, place the salmon skin side down before pouring the marinade over.]

2. In a small bowl, stir together the scallions, dill, and parsley. Scatter the herb mixture over the salmon fillet, turning it so that both sides are generously coated with the green herbs. If your salmon filet isn’t skinless, just pat the herb over the non-skin side.

3. Roast the salmon for 10 to 12 minutes, until almost cooked in the center at the thickest part. The center will be firm with just a line of uncooked salmon in the very center. (Insert the tip of a small knife to check.) Cover the dish tightly with aluminum foil and allow to rest for 10 minutes. Cut the salmon crosswise into serving pieces and serve hot with lemon wedges. For skin-on filets, use a fish spatula to lift each piece off the skin (the skin will stay on the baking tray).

Serves 4 to 6.