Brush the salmon with olive oil, season with salt, and let it rest. Arrange the fish skin side down in a baking pan and place in a 300° toaster oven.

Remove from the oven when just done, 20–25 minutes per inch of thickness. The flesh will flake under gentle pressure, but the color will not change much. Alternatively, use an instant-read thermometer, reading 125–130° when done.

Remove the skin by sliding a spatula between the skin and flesh. Carefully transfer the fish to a platter. Discard the skin. Dot the fish with a scoop of dulse butter.