Now pop it in the oven for about 12-15 minutes – that will be just enough time to cook it through. We want it nice and tender. In the meantime, make a quick butter and white wine sauce, which will take you just about the same amount of time it takes the salmon to roast.
And believe it or not, that is it! When the salmon is roasted, use two forks to gently pull it into good sized chunks. This works much better than slicing it, as you will have some nice irregular nooks and crannies for the sauce to settle in to. Pour a little puddle of sauce on each plate for the salmon to sit on, and then drizzle a little more over the top. Scatter a few capers on top for a little tang, and you are ready to eat!