Low and slow is a nearly foolproof cooking method for perfectly cooked salmon. The uni butter helps prevent the salmon from overcooking, and compliment the lemon and herbs in a perfect match.

Serves 4-6

INGREDIENTS

-4 Tablespoons Salty Gold Uni Butter 

-1 ½ pounds salmon fillet (substitute with halibut or cod)

-2 pinches kosher salt 

-½ cup herbs, hand-torn: dill, cilantro, and/or parsley

-2 lemons

METHOD

Preheat the oven to 300 degrees. While the oven is heating, season the salmon with salt and pepper on both sides, using about 2 pinches of salt in total.

Thinly slice one lemon. Pick the herbs roughly from the stem, no need to be too precious with it. Lay down the sliced lemon across the baking dish and scatter 1/2 of the herbs (about 1/4 cup) over the lemon.

Gently rub the uni butter onto the flesh side of the salmon. Lay the salmon skin side down over the lemon herb mixture.

Bake the salmon for 25-35 minutes, until the internal temperature reaches 120-125 F and the outer edges start to look opaque.

Enjoy skin on or remove before serving. Squeeze juice from remaining lemon over salmon. Garnish with remaining ¼ cup herbs, and serve with more uni butter on the side.