Ingredients:

1 whole wild sockeye salmon fillet skin on

Olive Oil

60 ml of white wine

3 cloves of fresh garlic minced

2oz of capers

2 large shallots

Parsley

Salmon Herb seasoning (smoked paprika, dill weed, sugar, sea salt, onion powder, mustard seed, tarragon)

Baking sheet

Tin Foil

Directions:

Preheat oven to 350 degrees

After a cool water rinse and pat dry, take your thawed salmon fillet and set on a piece of tin foil on a baking tray. Evenly brush the meat of the fillet liberally with olive oil, liberally sprinkle a salmon herb mix (purchased or made at home) across the entire fillet. Drizzle white wine across the fillet so that it overflows. Thinly slice shallots, mince fresh garlic, minced parsley, and capers and liberally cover fillet. Let the ingredients overflow off of the fillet. Drizzle a little caper juice over fillet. 

Cover and close edges with tinfoil. Bake for 25mins and start checking the fillet for done-ness (flaking layers of meat) at 20mins. If the fillet needs more time, cover and bake another 5mins. 

Enjoy!