1. Preheat oven to 275°F. Spray a 9 x 13-inch baking dish with cooking spray.
2. In a small bowl, whisk together melted butter, lemon juice, zest, honey, 1/4 teaspoon salt and pepper. Reserve half of the butter mixture in a separate bowl.
3. Season salmon with remaining 1/2 teaspoon salt and place, flesh side up, in the baking dish. Spoon half of the butter mixture over the salmon. Arrange lemon slices over the top.
4. Roast until center is still translucent when checked with tip of paring knife and thickest part registers 125 degrees (for medium-rare), 30 to 40 minutes.
5. Stir the chives into the remaining butter mixture.
6. Let rest for 5 minutes. Using spatula and spoon, portion salmon and sauce onto serving platter. Serve with remaining butter sauce on the side.

Note: Slow roasting makes for an ultra-tender, buttery salmon.