As is my (approximate) policy for recipes direct from a book, I won't post the recipe, but I will share some salient bits. For one, this salmon came out beautifully. I would like to, at least partially, thank my wallet for that. I don't know the normal prices of these things, and I wasn't really in the mood to comparison shop, but $28 a pound seems like a lot of money. I mean, I guess the salmon was labeled as "wild" and "Alaskan king," two things one is instructed to look for. Maybe the salmon was also given an hour long massage after being caught, and treated to a mud-wrap facial. The other thing would be the cooking method -- I'm used to salmon cooked in a hot oven for a decent amount of time, and seasoned for yet longer beforehand. This recipe had the salmon soak for 30 minutes in olive oil and salt, and cook for only 15-20 minutes in a 225 degree (F) oven. I wouldn't think that long enough for either stage, yet it seemed to be more than ample.