Step 1 – On a large sheet pan, place a large piece of foil on the pan. It should be big enough to fold and seal. You can lay parchment paper on the bottom if you do not want the foil to touch the fish.

Step 2 – Baste the foil with olive oil so the fish doesn’t stick.

Step 3– In a large bowl, make your marinade: Herbs de Provance, Capers, Olive Oil, Pepper, White Wine Vinegar, and Oregano. Whisk and pour over the fish. Cut the cold Teaspoon of Butter into small pieces and dot them on the top of the fish.

Step 4– Seal the foil and place the fish in a 375-degree preheated oven. Cook for approximately 20-25 minutes until the fish is cooked through. Remember, when you remove it from the oven, the fish will keep cooking. Open the foil packet carefully to release the steam. If you run a sharp knife carefully under the salmon, the skin will separate from the salmon. I use two spatulas to transfer the fish to the serving platter.