Ask your fishmonger to remove the long pin bones from the fish--coho, sockeye, or king salmon are good choices. The sauce can be made and refrigerated up to two days ahead. Stir together flaked leftover salmon and sauce for an easy dip or salad spread.
1 (2 1/4-pound) salmon fillet
2 tablespoons olive oil
2 garlic cloves, minced
1 1/4 teaspoons kosher salt, divided
1 1/4 teaspoons freshly ground black pepper, divided
Preheat oven to 425°. Place salmon, skin side down, on a large jelly-roll pan lined with parchment paper. Rub salmon evenly with olive oil and garlic; sprinkle evenly with 1 teaspoon salt and 1 teaspoon pepper. Bake 20 to 24 minutes or until desired degree of doneness. Let stand 10 minutes. Transfer to a serving platter.
Combine parsley, basil, chives, lemon juice, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a medium bowl; toss to coat. Sprinkle herb mixture evenly over salmon; serve with Cornichon-Caper Sauce.