Low Slow Baked Salmon Fillets
From sosousme 12 years ago
- 30 to make
- Serves 4
Never tried this cooking method for fish before, usually a sear on the stove top or grill on the grill kind of gal, but I thought I would give this a try and was so glad I did. The slow-roasting allows the fat between the meat melt keeping the fish moist and tender. Read more No mess to clean up after either. Win-Win. I served this with and Apple and Onion Braised Cabbage with Bacon, which can also be found on this site. Delish combo! See less
Ingredients
- 4 (5-ounce) salmon fillets, about 1 1/2 inches thick, skin on shopping list
- 4 teaspoon good quality extra virgin olive oil shopping list
- 2 tablespoons minced fresh thyme shopping list
- 1 teaspoon minced fresh lemon verbena, (optional, but good) shopping list
- 1 teaspoon grated lemon zest shopping list
- salt and freshly ground pepper, to taste shopping list
How to make it
- Heat the oven to 250 degrees F.
- Line a cookie sheet with foil and spray with cooking spray, or brush with oil. Place the fish on, skin side down. Season with salt and pepper.
- In a small bowl combine the herbs, lemon zest and oil See Photo. Mix well. Spoon evenly over fish. Allow to sit for 15 minutes at room temperature.
- Place fish in oven and cook for 15 - 18 minutes, depending on thickness of fish, or done until your desired degree of doneness (I like mine a little on the rarer side, but it's hard to overcook at such a low temperature). Serve with lemon wedges, if desired.
- Per Serving: 205 Calories; 9g Fat (1g Sat, 5g Mono, 2g Poly); 28g Protein; trace Carbohydrate; trace Dietary Fiber; 74mg Cholesterol; 362mg Sodium.
People Who Like This Dish 4
- clbacon Birmingham, AL
- allaire Wichita, KS
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