pinot noir wine,10 tarragon sprigs, divided, plus fresh tarragon leaves, for garnish,10 thyme sprigs, divided,10 fennel frond sprigs, divided, plus chopped fennel fronds, for garnish,1 cup fish stock or bottled clam juice (such as bar harbor),1/2 cup heavy cream,1 cup unsalted butter (8 ounces), cut into 1/2-inch pieces, divided,2 teaspoons fresh lemon juice,1 3/4 teaspoons kosher salt, divided,3/4 teaspoon black pepper, divided,1 (3 1/2-pound) skin-on salmon side (preferably king salmon), cut into 10 (5 1/2-ounce) portions and patted dry with paper towels" data-content_ad_keys="" data-content_published_date_formatted="20191122" data-content_modified_date_formatted="20211229" data-content_source="0" data-submission_type="editorial" data-content_syndicated="all" data-content_syndicated_brand="" data-content_syndicated_url="" data-content_nlp_sentiment_label="positive" data-content_nlp_sentiment_score="0.1" data-content_nlp_sentiment_magnitude="7.2" data-content_nlp_entities="king salmon|recipe|pinot noir sauce" data-content_nlp_categories="/food & drink/cooking & recipes|/food & drink/food/meat & seafood" data-adtaxonomy="11732,10164,10821,11374,11053,13532,18157,11120,11098,12019,12384,25281,12213,12550,10505,16752,16751,11252">
this link is to an external site that may or may not meet accessibility guidelines.