Slow Roasted Copper River Salmon with Herb Butter
- 1-1/2 lb Copper River Salmon Fillet
- Extra Virgin Olive Oil
- 4 oz unsalted butter room temperature
- 1/8-1/4 cup finely chopped basil, chives and thyme
- 1 teaspoon fresh lemon juice
Making Herb ButterNote: Make the herb butter at least 4 hours before roasting salmon. 1. Mix the butter in a medium bowl with a wooden spoon or electric mixer until smooth. Add the finely chopped mixed herbs and lemon juice mix until well blended. 2. Lay a 12 inch square of plastic wrap on a work surface. Spoon the butter mixture in a 1 inch wide band down the center. Tightly roll up the butter in the plastic, twisting and turning the ends to form a round cylinder. Refrigerate until firm, at least 4 hours.Roasting Salmon3. Preheat oven to 300F4. Line a baking sheet with parchment paper. Place the salmon on the pan skin side down and drizzle with extra virgin olive oil. Season with salt and pepper. Roast for 15-18 minutes or until flesh flakes when poked with a fork.5. Slice a 1/2 inch coin shaped piece of butter from chilled herbed butter cylinder. Spread the butter over the hot salmon. Serve with extra butter.