Preheat oven to 500F.
In a small pan or skillet, melt 4 Tblsp unsalted butter over medium-high heat. The butter will foam first, then the foam will dissipate, and then the milk solids will settle out of the fat. Stir constantly, as this sauce will burn quickly. Once the milk solids have turned dark brown and fragrant, remove from the heat and pour in 4 Tblsp olive oil to cool things down. Stir in 1/2 tsp salt until dissolved. Then add 1 tsp lemon juice. (This is for 4 servings of fish, you can double or half the butter, oil, salt and lemon as needed.)
Pour about 1/2 the butter sauce into a baking dish large enough for your fish. Place the salmon fillets in the dish, skin side up. Pour the remaining butter sauce over the top, then sprinkle with salt and fresh ground pepper.
Bake in the oven for 5 minutes, then turn the fish and bake until done, about 5-7 more minutes.
Serve the fish over white rice, then pour the butter sauce over the top.
It's not very good for you, but damn it tastes good! You have to use butter, since margarine or spread will not caramelize.