Tbsp melted · 1 small shallot or garlic clove,
finely minced · 2 tsp fresh thyme leaves,
finely minced · ½ tsp salt · ¼ tsp black pepper
· 4 (4-5 oz each) wild-salmon filets, 1½” thick
Place a skillet over medium-high heat and
add the hazelnuts. Toast until golden, about 3-
5 minutes, then set aside to cool. Put ½ cup
clarified butter, the garlic, thyme, salt, pepper,
and cooled nuts into a small bowl and stir to
combine with a spatula. Place a large piece of
plastic wrap on a flat surface, transfer the
butter mixture to the center of the plastic, and
form a rough log shape about 1½” in
diameter. Wrap tightly in the plastic and
refrigerate until firm, about 2 hours. (You can
also do this several days ahead, to save time
on the big day.)
Place rack in center of oven and preheat to
400° F. Cover a large baking sheet with
parchment paper and brush the parchment
with some of the melted clarified butter, then