Slow Baked Salmon

1 salmon filet, about 1 ½  lbs.

Extra-virgin olive oil

1 lemon

2 tsp. Copper River Salmon Rub

¾ tsp. Smoked Spanish Paprika

Preheat oven to 225 F.

Divide salmon into 4 pieces and place into greased oven proof dish and brush each with olive oil.  Squeeze lemon juice evenly over all.  Mix Copper River Salmon Rub and Smoked Spanish Paprika and sprinkle evenly over all.  Bake 1 hour.  (Yep, 1 hour!)