Baked Salmon With Lemon and Thyme
For this easy recipe, you’ll begin by placing the fillets skin side down on a baking sheet lined with lightly oiled aluminum foil. Top the fish with a Mediterranean-inspired mixture of olive oil, lemon zest, and thyme. A baking time of about 15 minutes in a low oven (275°F) ensures that the ribbons of fat gently render without putting you at risk of overcooking the flesh. The final result: just-right salmon with a perfectly moist and tender interior. Serve with a squeeze of fresh lemon juice and whatever side dish you like—asparagus, brussels sprouts, potatoes, or salad all work.
The salmon skin won’t turn out crispy with this baked salmon recipe. You can still eat the skin, but if you’d rather leave behind, it will easily peel away from the fish after the salmon is cooked.
- 1½ tablespoons extra-virgin olive oil, divided
- 4 (6-to 8-ounce) boneless salmon fillets, skin on
- 1 tablespoon chopped fresh thyme
- Zest of 1 lemon
- Kosher salt and freshly ground black pepper
- 4 lemon wedges (for serving)
Preheat oven to 275°F. Line a rimmed baking sheet with aluminum foil. Brush with ½ tablespoon oil. Place salmon fillets, skin side down, on prepared baking sheet. Mix remaining oil, thyme, and lemon zest in a small bowl. Spread thyme mixture over salmon fillets, dividing equally. Season with salt and pepper. Let stand 10 minutes to allow flavors to meld.
Bake salmon until just opaque in center, 15-18 minutes. Serve with lemon wedges