Start by preheating the oven to 200°C / 392°F. Line a baking tray with baking paper and place the salmon fillets on it, leaving some gaps. Sprinkle some salt over the salmon, and then place 13 Tellicherry peppercorns on top of the salmon fillets. Put the tray in the oven and bake for 30 minutes.

While the salmon is baking, you can start preparing the sauce. If desired, cut the butter into cubes. Take 1 tbsp. of butter in a small pan and melt it over medium heat. Add 3 Tellicherry peppercorns, fresh thyme, bay leaf, and shallot to the melted butter and fry for 3 minutes. Add white wine to this mixture and mix well. Immediately after, add vinegar and mix once again.

Let it simmer for a while on low heat. We don’t want the sauce to be too watery, so boil it on low heat until it thickens slightly. Gradually add the remaining butter to the mixture, ensuring to mix the sauce thoroughly each time you add the butter. Stir until the sauce thickens and turns a bright color.

Finally, strain the sauce into a bowl using a strainer. Add some salt to it and mix. Pour the sauce over the baked salmon fillets. Beurre blanc salmon is ready!

Serve immediately.