Oven-Poached Salmon with Thyme, Dill and Vermouth | Christopher Kimball’s Milk Street | Recipes, TV

Ingredients

• ½ cup soy sauce
• 3½-4 pound salmon fillet, skin on, pin bones removed
• 2 medium carrots, finely chopped
• 1 celery rib, finely chopped
• 1 shallot, peeled and thinly sliced
• 8 sprigs thyme
• 8 sprigs dill, plus 3 teaspoons, minced
• Kosher salt
• 1 cup dry vermouth
• Ground black pepper
• 2 tablespoons salted butter, chilled and cut into 2 pieces
• 1 tablespoon lemon juice
• Lemon wedges, to serve