Slow-roasting at a very low temperature results in extremely tender salmon. The richness of the fish is accented by a salty-sweet red-wine sauce, which thickens into a syrupy glaze during cooking.
03Line a 17- by 12-inch heavy shallow baking pan with foil and coat foil with oil (1 tablespoon).
04Arrange salmon, skin side down, diagonally in pan, then spoon about 2 tablespoons glaze over salmon, spreading it evenly with back of spoon. Let stand 5 minutes, then spoon and spread another 2 tablespoons glaze over salmon.
05Roast 15 minutes. Remove from oven and glaze again (use a clean spoon each time), then roast 10 minutes more. Repeat glazing and continue to roast until fish is just cooked through (opaque), 10 to 20 minutes more (35 to 45 minutes total, depending on thickness of fish; check frequently after 35 minutes). Transfer with 2 wide metal spatulas to a platter, then coat with a final layer of reserved glaze (about 2 tablespoons) using a clean spoon. Serve remaining glaze on the side if desired.