10 cups freshly squeezed orange juice 20 sprigs fresh thyme, bruised 1 tablespoon and 2 teaspoons Diamond Crystal(R) Coarse Sea Salt 40 (6 ounce) salmon fillets Citrus Herbed Butter: 3-3/4 cups unsalted butter, softened 1 tablespoon and 2 teaspoons Diamond Crystal(R) Coarse Sea Salt 1/3 cup and 1 tablespoon and 1 teaspoon freshly grated orange zest 1/3 cup and 1 tablespoon and 1 teaspoon fresh thyme leaves 1/3 cup and 1 tablespoon and 1 teaspoon chopped fresh rosemary leaves 1-1/4 cups coarsely chopped Italian parsley leaves 1/3 cup and 1 tablespoon and 1 teaspoon freshly squeezed orange juice

Stir together orange juice, thyme and Diamond CrystalŽ Coarse Sea Salt in a shallow dish until salt is dissolved. Place salmon into the marinade and coat on each side. Arrange pieces skin side up in the dish, cover with plastic wrap, and refrigerate 30 minutes.
Citrus Herbed Butter: Combine butter, Diamond Crystal(R) Coarse Sea Salt, orange zest, thyme, rosemary, parsley, and orange juice in a bowl. Mix well to form a spreadable paste. Cover and refrigerate.
Remove salmon from marinade and pat dry with paper towels. Arrange fillets skin side down on baking dish. Drizzle with olive oil to coat.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Broil fish until the fish flakes easily with a fork, about 5 minutes.
Place fillets on serving plates. Top fish with 1 teaspoon of Citrus Herbed Butter and a generous pinch of Diamond Crystal(R) Coarse Sea Salt. Serve immediately.