Becca Richards is the culinary director and executive chef for Stoller Family Estate in Oregon’s Willamette Valley. She fell in love with cooking as a child and has dedicated her life to showcase the harmony between locally-sourced ingredients and wine. From dishwasher to hostess, and line cook to chef, Becca did everything she could in the restaurant industry to learn the business in the South and New York City. For Chef Becca, the best meals aren’t just about what’s on the plate—they’re about who’s at the table. Some of life’s most meaningful moments happen over a shared dish, where stories unfold, and connections grow.
“Skuna salmon is one of the best, with a clean flavor and perfect texture—plus, no pin bones to remove! This method uses a dry brine to enhance the natural flavor while keeping the fish moist and tender. You can roast it in the oven for a crisp skin or cook it over an open fire for a smoky, rustic touch.” – Becca Richards
Ingredients:
For the dry brine:
- 2 to 3 tablespoons kosher salt (depending on the size of the filet)
- 1 teaspoon white pepper
- 1 teaspoon fennel pollen
- Zest of 1 lemon (use a microplane for fine texture)
For resting the fish:
- 4 whole sprigs of thyme
- 8 garlic cloves, lightly crushed
For serving:
- Fresh lemon wedges
- Crème fraîche
- Fresh chives, chopped
- Fresh dill, chopped
Directions:
Step 1: Prep the fish and apply the dry brine
Line a baking sheet with parchment paper for easy cleanup, and place a wire rack on top of the parchment, which allows air to circulate around the fish for even seasoning.
Step 2: Prepare the salmon
Lay the whole filet skin-side down on the rack. Generously coat both the skin and flesh with kosher salt. Evenly sprinkle white pepper, fennel pollen, and lemon zest on the flesh side.
Step 3: Add aromatics and rest
Place thyme sprigs and crushed garlic cloves directly underneath the rack (not on the fish). Let the fish rest uncovered for 1 hour at room temperature, absorbing the subtle flavors of the aromatics as it rests. The salt will work its magic during this time, drawing out moisture and reabsorbing it for better flavor and texture.
Step 4: Roast the salmon
Option 1 – Oven Roasted
Preheat the oven to 425°F (convection setting, high fan). The intense heat crisps up the skin beautifully. Flip the salmon skin-side up so it roasts directly on the rack, and pat the skin completely dry with a paper towel—this helps it crisp up.
Roast for 10 minutes or until the flesh is just beginning to turn opaque about halfway up the side.
Option 2 – Cook Over an Open Fire
If you have an open fire pit, this is a fantastic way to add depth and smokiness to the salmon. Get your fire going and let the flames burn down until you have a steady bed of hot embers. Use a 3-inch-thick cedar plank to hold the fish–the thickness keeps the salmon from overcooking too quickly—and lightly spray the skin with cooking oil to prevent sticking.
Place the salmon skin-side down on the cedar plank and place on the fire. You want to keep the plank 9-inches away from the flame, so it roasts gently. Watch for the flesh to turn opaque about halfway up the side, at which point it’s ready to finish resting.
Step 5: Rest and Serve
Remove the salmon from the heat and immediately cover it tightly with foil, which allows the residual heat to finish cooking the fish while keeping it moist, and let rest for 5 minutes before serving.
Step 6: Garnish and Enjoy
Serve the salmon whole, family-style. Pair with fresh lemon wedges, crème fraîche, chives, and dill for a bright, herbaceous finish. Pour a great bottle of Pinot Noir, like the Stoller Family Estate Dundee Hills Estate, gather some friends, and enjoy the experience together because great food is always better when shared. Cheers!