This is probably the easiest salmon recipe you will ever make. Slow-roasting prevents the fish from overcooking or drying out, and results in an unbelievably flavorful, rich, silky, tender and moist salmon filet.
I have to confess, that neither my husband or I really like salmon. But, we know how healthy it is for you, so I have been on the lookout for different ways to prepare it, hoping that I could find a recipe that we liked and I could serve often. It’s not that we don’t like fish, in fact we love pretty much all types of fish, prepared all sorts of ways. It’s just that salmon often has a stronger flavor so we have always opted for other fish dishes. In particular, grouper and halibut are our favorites.
But, its January 6, and I’m staying true to my New Year’s resolutions to eat healthier. And, I have found a winner in this healthy, easy to prepare, foolproof recipe. In my search for the perfect salmon recipe, I came across several that “slow-roasted” the fish and the reviews were out of this world. You actually roast the salmon at an almost unheard of low temperature of 275 degrees. What you end up with is some of the most moist, delicious fish you will ever eat. It almost has a buttery texture. This slow-roasting method, and the lemon, garlic and thyme topping would also be perfect for really any type of fish and I hope you will give it a try.
There are only a few ingredients: salmon filets, olive oil, fresh thyme, lemon zest, chopped garlic and salt and pepper.
Finely chop your thyme and garlic and zest 1 large or 2 small lemons. I used 1 large Meyer lemon and the fragrance as I was zesting it was amazing.
Mix the thyme, garlic and lemon zest with the olive oil and let the mixture sit for a few minutes to allow the flavors to marry.
Spread the mixture liberally over your filets. Season with salt and pepper. Cover loosely and let stand 20 minutes.
Preheat your oven to 275 degrees. Line a rimmed baking sheet with foil. Spray with non-stick cooking spray or brush with olive oil to prevent the filets from sticking. Place the filets skin side down on the baking sheet.
Roast the salmon for approximately 25 minutes, or until a meat thermometer inserted in the thickest part registers 120 degrees for medium rare. If you like your fish more well done, the temperature should be closer to 140-145 degrees. The fish should be opaque and flake easily with a fork. Once it has reached your desired temperature, remove it from the oven, cover with foil and let it rest for 10 minutes before serving.
Thank you for visiting my blog. I hope you will try this recipe! If you do, please come back and let me know how you like it! To leave a comment, scroll down to the bottom of this page and you will the section to post your comments.