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.
Finely chop the thyme and garlic and zest one large or two small lemons.
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 meld.
Spread the mixture liberally over your fillets. 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 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 of the fillet 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 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.
Notes
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.