Preheat oven to 175 degrees and place rack in the middle.
Place a large piece of parchment paper on top of a large piece of foil (big enough to completely wrap fish) and transfer to a cookie sheet. Drizzle 1 T of olive oil in the center; sprinkle with salt and pepper. Place fish skin-side down on oiled area. Drizzle with remaining 1 T olive oil, season with salt and pepper, and sprinkle minced garlic over fish.
Start on one side and fold the parchment over fish neatly. Continue folding until fish is tightly enveloped in parchment. Fold foil neatly over parchment to seal paper envelope. Be sure no moisture can escape the packet.
Place in oven and cook until internal temp reaches 135 degrees, approx. 75-90 min, depending on the thickness of the fish.* Insert kitchen thermometer into the thickest part of the fish for an accurate temperature. Rotate pan halfway through cooking time. When done, remove fish from oven and let rest 10 min before opening packet.
If serving warm, carefully transfer to serving platter and serve with your choice of sauce.
If serving chilled, refrigerate and allow to cool completely, approx. 4 hours. Carefully transfer to a serving platter. If making the fish a day ahead, remove from refrigerator 30 min before serving.
* Coho is thinner and will cook faster. Chinook, which is thicker, will take longer.
Asian Sesame Caramel Sauce
Place soy sauce, rice vinegar, mirin wine, ginger and lemongrass in a small saucepan and bring to a boil. Cook 1 min and remove from heat. Place sugar in medium saucepan over medium heat. Allow sugar to melt without disturbing until caramel forms around edge. Gently stir sugar into caramel and continue cooking until smooth and deeply amber colored, being careful not to burn – if that happens, start over. Immediately remove caramel from heat and slowly stir in soy mixture until well blended and smooth. Strain into a heat-proof container. Allow to cool, then stir in sesame seeds and green onions. Makes 3/4 c.
Basil Tarragon Chimichurri Sauce
Place all but olive oil in a blender or an immersion blender cup. Work until everything is finely chopped. Add oil in a slow stream, while blending, to emulsify. Sauce can be made in a food processor, however, natural separation will occur. Could be made up to a day ahead and refrigerated. Makes 3/4 c.
French Dill Crème Fraîche Sauce
Place all ingredients in a small bowl and mix to combine. May be made a day ahead and refrigerated. Makes 3/4 c.