Slow-Baked Salmon with Lemon and Thyme

Baking salmon in a low-temperature oven slowly melts the fat between the flesh and leaves the fillets incredibly moist and tender. Lemon and thyme, a classic Mediterranean combination, add another layer of flavor without sacrificing this dish's elegant simplicity.
4 SERVINGS

RECIPE BY The Bon Appétit Test Kitchen

MAY 2011

INGREDIENTS

  • 1 1/2 Tbsp. extra-virgin olive oil, divided
  • 4 6- to 8-oz. boneless salmon fillets, skin on
  • 1 Tbsp. chopped fresh thyme
  • Zest of 1 lemon
  • Kosher salt and freshly ground black pepper
  • 4 lemon wedges (for serving)

PREPARATION

  • Preheat oven to 275°. Line a rimmed baking sheet with aluminum foil. Brush with ½ Tbsp. 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.
Hungry for More? If you have a question about this recipe, contact our Test Kitchen at askba@bonappetit.com. To see more recipes like this one, check out our Salmon Recipes Slideshow.
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