Place your butter in a heavy bottomed sauce pan over medium high heat.
Watch your butter--you need to observe it. It will begin to foam, then bubble, and then it will start to make popping noises. The noises will intensify, and then your milk solids will settle to the bottom of the pan. It should smell "nutty."
Remove pan from heat and add herbs. Be careful of splatters--the herbs contain trace amounts of water and will start the popping again.
Set butter aside. Preheat oven to 365 F/190 C.
On a baking sheet, lightly coat your salmon with olive oil and salt and pepper.
Bake for 35 to 45 minutes, stopping half way to brush a little browned butter on the fillets, until easily flaked with a fork.
Drizzle the finished fillets with the butter. Serve with steamed vegetables and roasted fingerling potatoes.
Chava Mazal writes Almost Kosher. Hailing from the west coast, she has experience with a variety of different ethnic foods and cultures. Her passions include learning how to cook Kosher-style in a city which is not very Kosher-friendly, the sous-vide cooking technique, cats, and the fine arts.
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