Preheat the oven to 500°F. In a small saucepan, combine the butter, olive oil, wine, lemon juice and zest, sugar, salt, and pepper, and warm gently. Pour half of the mixture into a shallow roasting pan that will just fit the salmon fillet. Lay the fillet in skin side down, and then drizzle the remaining butter mixture over the top and sprinkle on the herbs. Cover the pan with foil and place in the oven. Roast for 8 minutes or so, then uncover and check for doneness in the thickest part of the fish with the tip of a knife. The flesh should be firm but still slightly translucent in the middle. (Most home oven thermostats are notoriously inaccurate, especially at very low and very high temperatures, so do check on the fish, and don’t be surprised if it cooks even faster or needs a little more time.) If necessary, return the uncovered pan to the oven and roast 3 to 4 minutes more or until just done. Using two spatulas, remove the salmon to a warm platter and spoon the juices over the top. Serve warm.