Let’s suppose that you find the flavor of salmon a bit strong, as I used to feel about anchovies and related items of a fishy persuasion. This recipe might just change your mind and begin a new gastronomic love affair. With salmon, slow-baking until the meat is barely cooked gives the fish an almost mousse-like consistency, and flavor as mild as “salmon-ly” possible. Plus, the lemon zest and thyme seasoning add a delicious counterpoint! From the latest issue of Bon Appetit, this one goes into my favorites folder.
SLOW-BAKED SALMON WITH LEMON AND THYME
(adapted from Bon Appetit, May 2011)
1 + 1/2 Tbs olive oil, divided
4 salmon filets or 1 large piece, skin on
2 Tbs fresh thyme leaves, chopped
zest of 1 large lemon + juice
salt and pepper
Heat the oven to 275 F. Line a baking dish with aluminum foil, coat it lightly with 1/2 Tbs of olive oil, and place the salmon filet over it, skin side down.
In a small bowl, mix the remaining tablespoon of olive oil with the thyme and lemon zest. Rub this mixture all over the salmon, season with salt and pepper and squeeze a little lemon juice over it. Let it rest for 10-15 minutes, then place it in the oven for 18-20 minutes, until the fish is just cooked.
Serve with lemon wedges, and…
ENJOY!
to print the recipe, click here
Comments: We eat salmon on a weekly basis, but almost always grilled. Phil, the expert, makes it exactly the way I love, with the center still moist, never over-cooked. The high heat of the grill, however, doesn’t mellow the salmon character at all, quite the contrary. We both love it, but it’s nice to have a change of pace.
This method can be adapted to all sorts of seasonings. In fact, when we move back home next month I’ll grab my Jacques Pepin‘s “Fast Food My Way“, and re-visit one of my favorite recipes in that book, a salmon filet cooked at an even lower temperature, for about 40 minutes. If I remember correctly, he coats the filet with breadcrumbs and ground hazelnuts. It is outstanding, like so many of Pepin’s recipes.
Stay tuned! 😉
ONE YEAR AGO: Farfalle, Farfalle
Bewitching Kitchen 
Yum! We have salmon almost weekly as well. I’ll have to give this one a try. The hazelnut one sounds very good too. Can’t wait for that one!
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It is delicious, I actually used ground almonds once, as hazelnuts were sky high expensive when I searched for them… I am definitely going to make it soon, but if you want to see the recipe, I found it here
http://www.kqed.org/w/jpfastfood/recipes2.html
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I love salmon, and the texture of this version sounds fantastic! I’m especially thrilled with the wild salmon that just came into season–enjoyed some last night. I’m grabbing Fast Food My Way and looking up that recipe now.
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That book is one of my favorites, I made quite a few recipes from it…
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Salmon is my favorite sea food and try to have it at least once a week. Love the idea of bread crumbs and ground hazelnuts. Never would have thought of that. Am going to use your recipe this week. The photo presentation on this site is just awesome. Thanks for sharing.
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Thanks so much, Kevin! I just posted a link to Pepin’s recipe in the reply to ChefMom, check it out….
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Thanks Sally – I like the simplicity of this recipe and the use of thyme and lemon – delish! I am always looking for new ways of minimizing the ‘aromatic’ character of fish =) to make it more appetizing for my young family, so this is great.
Kelly.
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Salmon was a fish that took me some time to warm up to – now I enjoy its flavor in any preparation, but for “beginners” this recipe is one of the best! Hope you try it…
thanks for stopping by! 😉
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It sounds like a wonderful way to cook salmon!
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Indeed, Kalyn… I find it almost impossible for anyone not to like it if prepared this way
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Does it taste more fishy with the skin on
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I prefer to leave the skin on during baking sometimes, but I never eat it – I find that the part of the flesh that is very dark, tends to taste a bit fishy indeed. So usually I remove that to the side. The fishy taste is one I don’t really care for, but I adore the salmon when it tastes a bit more mild.
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