Name: Slow-Roasted Salmon with Lemon, Garlic, and Thyme
Prep time: 15 min
Cook time: 25 min
Total time: 50 min
Ingredients: 4 boneless salmon fillets (6-8 oz fillets, skin on); 2-3 Tbsp olive oil; 2 Tbsp fresh thyme (finely minced ); Zest of 1 large or 2 small lemons; 2 cloves garlic (finely minced); Kosher salt and pepper (to taste)

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Slow-Roasted Salmon with Lemon, Garlic, and Thyme is probably the easiest baked fish recipe you will ever prepare. Slow-roasting prevents the salmon from overcooking and results in an unbelievably flavorful, rich, tender, and moist fillet.

I think I have found a winner in this healthy, foolproof salmon recipe and I hope you will try it too. In my search for the perfect recipe, I came across several that “slow-roasted” the fish and I set out to recreate this easy method.

The salmon is cooked at an unbelievably low temperature of 275 degrees and what you end up with is some of the moistest, delicious fish you will ever eat. It has almost a buttery texture. This slow-roasting method and the lemon, garlic, and thyme topping are also perfect to use for any type of fish.

Here’s what you need:

Salmon fillets, olive oil, fresh thyme, lemon zest, chopped garlic, and kosher salt and pepper.

Here is how to make it:

Preheat the oven to 275 degrees.

Finely chop the thyme and garlic, and zest one large or two small lemons. I used a large Meyer lemon and the fragrance as I was zesting it was amazing.

Mix the thyme, garlic, and lemon zest with the olive oil. Let the mixture sit for a few minutes to allow the flavors to blend.

Spread the mixture liberally over your filets. Season with salt and pepper. Cover loosely and let stand 10 minutes.

Line a rimmed baking sheet with foil. Spray with non-stick cooking spray or brush with olive oil to prevent the fillets from sticking. Place the fish skin-side down on the baking sheet.

Roast the salmon for approximately 25 minutes, or until an instant-read meat thermometer inserted in the thickest part registers 120 degrees for medium-rare. You can also check the doneness of your salmon with a fork. When the salmon becomes opaque and flakes easily, it’s ready.

If you like your fish more well done, the temperature should be closer to 140-145 degrees. The USDA recommends a minimum internal temperature of 145°F, which should be measured at the thickest part of the fillet.

Once the salmon has reached the desired temperature, remove it from the oven, cover with foil and let it rest for 10 minutes before serving. Keep in mind that the temperature of the fish will continue to rise three to five degrees as it rests.

Sharon’s tip:

This recipe and the cooking times are based on fillets that are approximately six to eight ounces and ½ to ¾ of an inch thick. If your fillets are thicker or thinner, or larger or smaller, the cooking time will be more or less.

More fish recipes:

If you like fish as we do, you might also like these quick and easy recipes:

If you need more suggestions, here is a link to all of my seafood recipes.

★ If you make this recipe, please leave a comment and give it a star rating. I would love to know how you liked it!

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