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Copper River Salmon with Herb Butter

Slow Roasted Copper River Salmon with Herb Butter

Course Main Course
Servings 6


  • 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 Butter
    Note: 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 Salmon
    3.  Preheat oven to 300F
    4.  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.