Salmone Della Casa Recipe

Preheat and prepare fish

Preheat the oven to 200°C (390°F) conventional (or 180°C/350°F fan). Pat the salmon steak dry with paper towels. If it's a very thick piece, score the skin lightly in two places to prevent curling; leave skin on.

Make the herb marinade

In a small bowl whisk together 3 tbs extra-virgin olive oil, 75 ml dry white wine, 2 tbs lemon juice, 1 tbs lemon zest, the chopped parsley, chopped basil, chopped oregano, and the minced garlic. Season the marinade with 1 tsp sea salt and 1 tsp freshly ground black pepper and mix until combined.

Marinate the salmon

Place the salmon steak in a shallow dish or on a rimmed plate. Spoon or brush about two-thirds of the herb marinade over both sides of the fish, rubbing it into any scored skin. Let the salmon sit at room temperature for 15–20 minutes (or refrigerate for up to 30 minutes if you prefer). Reserve the remaining marinade for basting and finishing.

Prepare the roasting pan

Line a shallow roasting tray or baking dish with foil or parchment for easier cleanup. Drizzle 1 tbs extra-virgin olive oil in the tray and spread it so the fish won't stick. Place the marinated salmon skin-side down in the tray, and spoon any marinade from the dish into the tray around the fish (not directly on top so the herb paste stays on the flesh).

Bake the salmon

Slide the tray into the preheated oven on the middle rack. Bake for 10–14 minutes for a 2–3 cm thick steak; for the 1.5–2 cm thickness specified (600 g total), plan on 10–12 minutes. The fish is done when the flesh is opaque and flakes easily with a fork but still moist in the center (internal temperature about 52–55°C / 125–130°F for medium).

Baste with butter and finish

During the last 2 minutes of cooking, dot the top of the salmon with the 25 g cold butter pieces and spoon the reserved marinade heated briefly (or warm the reserved marinade in a small saucepan until just simmering and remove from heat) over the fish. Return to the oven just long enough for the butter to melt and the marinade to gloss the fish—about 1–2 minutes.

Rest and serve

Remove the salmon from the oven and let it rest for 3 minutes. Transfer the steak to a warmed serving platter or divide into 4 portions. Garnish with fresh herb sprigs and serve with lemon wedges for squeezing. Offer extra warmed white wine-herb sauce from the tray on the side if desired.