Ingredients

• 3 tablespoons olive oil
• 1 large red onion, thinly sliced
• 1/4 cup clam juice
• 6 tablespoons anise liqueur (such as Pernod or anisette)
• 2 garlic cloves, minced
• 2 teaspoons herbes de Provence or dried salad herbs
• 1 1 3/4-pound salmon fillet with skin

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Instructions

1. Preheat oven to 375°F. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add onion and sauté until deep brown, about 8 minutes. Remove skillet from heat. Mix in clam juice, then 4 tablespoons anise liqueur, garlic and 1 teaspoon herbs. Boil until most liquid evaporates, about 3 minutes. Set aside.
2. Lightly oil large baking sheet. Place salmon, skin side down, on prepared sheet. Sprinkle with salt and pepper. Whisk remaining 1 tablespoon oil, 2 tablespoons anise liqueur and 1 teaspoon herbs in bowl to blend; drizzle over salmon. Bake until just opaque in center, about 20 minutes. Top with onion mixture.