Slow Baked Salmon With Lemon And Thyme Recipes

SLOW-BAKED SALMON WITH LEMON AND THYME

Slow-Baked Salmon With Lemon and Thyme image

Lemon-Thyme Salmon: All-natural wild Salmon filets, rubbed with the simple, harmonious flavors of thyme & lemon and ready to be baked to moist perfection. You won't be intimidated by Fish after you taste this meal. Enjoy with roasted Organic Broccoli. This fresh Mediterranean meal will be one of your favorites - don't miss out! (GF & DF)

Provided by Friends Foodies

Categories < 30 Mins

Time 30m

Yield 4 Salmon Fillets, 4 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 tablespoons extra-virgin olive oil, divided
24 ounces boneless salmon fillets, skin on
1 tablespoon chopped fresh thyme
1 lemon, zest of
1 pinch kosher salt & freshly ground black pepper
4 lemon wedges (for serving)

Steps:

Preheat oven to 275°F. Line a rimmed baking sheet with aluminum foil. Brush with 1/2 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.

Nutrition Facts : Calories 263.3, Fat 12.6, SaturatedFat 2.1, Cholesterol 78.2, Sodium 127.8, Carbohydrate 0.8, Fiber 0.3, Sugar 0.2, Protein 35

SALMON WITH THYME, LEMON BUTTER AND ALMONDS

Salmon With Thyme, Lemon Butter and Almonds image

Even seasoned cooks can be anxious about cooking fish, but nothing could be simpler than oiling a large piece of foil, setting the fish on it and then pressing a few scallions and some thyme into the cavity. Wrap it all into a tightly sealed parcel, put it on a baking sheet and roast it. In truth, any fish can be cooked like this, and you can play around with the herbs, depending on what is available. This is a very good-natured recipe.

Provided by Nigella Lawson

Categories dinner, main course

Time 40m

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 tablespoon vegetable oil
1 4-pound salmon, cleaned and scaled, head and tail removed
2 scallions, trimmed
1 small bunch (about 1/2 cup) fresh thyme
6 tablespoons melted butter
1 tablespoon sea salt
1/3 cup sliced almonds
Juice of half a lemon

Steps:

Heat oven to 400 degrees. Lay out a double layer of foil big enough to wrap fish in, and drizzle with oil. Place fish on foil. Put scallions and half the thyme in cavity of fish. Drizzle 2 tablespoons butter over fish, and sprinkle with salt to taste. Wrap fish loosely, place on a baking sheet and bake 35 minutes.
Place a small skillet over medium heat. When pan is hot, add almonds, and stir until golden brown. Remove from pan, and set aside. In a small bowl, combine remaining melted butter and lemon juice; set aside.
When fish is cooked, carefully peel skin from side facing you. With a knife, divide fish in three portions by making two long cuts parallel to each other and perpendicular to the backbone. Cut down to the rib bones, but do not cut through them. Remove a portion of meat by sliding a spatula over rib bones and pulling meat away; repeat with 2 remaining portions, and place on three warmed plates. Remove backbone and attached rib bones. Cut three more fillets from remaining fish, placing them on plates.
Drizzle lemon butter over each fillet, and sprinkle with toasted almonds. Pull leaves from remaining sprigs of thyme, and scatter over fillets. Serve immediately.

Nutrition Facts : @context http, Calories 794, UnsaturatedFat 31 grams, Carbohydrate 4 grams, Fat 57 grams, Fiber 2 grams, Protein 64 grams, SaturatedFat 17 grams, Sodium 800 milligrams, Sugar 0 grams, TransFat 0 grams

BAKED SALMON WITH BASIL AND LEMON THYME CRUST

Baked Salmon with Basil and Lemon Thyme Crust image

A perfectly baked salmon topped with a mouthwatering crust and served with asparagus. The crispiness and the lemony flavors of the crust are delicious. If desired, you can squeeze some fresh lemon juice on top of the asparagus. This recipe was made in a Panasonic CIO.

Provided by Jennifer Aleman

Categories Trusted Brands: Recipes and Tips Panasonic

Time 33m

Yield 4

Number Of Ingredients 13

Ingredients

¼ cup olive oil, divided
1 ⅓ pounds salmon fillet
salt and ground black pepper to taste
1 pound fresh asparagus, trimmed
2 cloves garlic
⅓ cup grated Parmesan cheese
⅓ cup chopped fresh basil
1 tablespoon lemon juice
1 tablespoon fresh lemon thyme
1 lemon, zested
½ teaspoon salt
½ teaspoon ground black pepper
1 cup fresh bread crumbs

Steps:

Rub 1/2 teaspoon olive oil over the salmon and season lightly with salt and pepper. Transfer salmon to the center of the grill pan.
Place asparagus in a bowl. Drizzle 1 1/2 teaspoon olive oil over asparagus; season with salt and pepper. Mix well and arrange around salmon.
Place garlic cloves in a food processor or blender; process until crushed. Add Parmesan cheese, basil, lemon juice, lemon thyme, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon black pepper; blend well. Add remaining 3 tablespoons oil and bread crumbs; pulse until well mixed.
Top salmon with herb mixture, forming a crust.
Set Panasonic Countertop Induction Oven to "Auto Cook". Select Fish with Vegetables setting. Place the grill pan in the oven and cook until salmon flakes easily with a fork and asparagus is tender, about 18 minutes.

Nutrition Facts : Calories 449.4 calories, Carbohydrate 11.7 g, Cholesterol 80.2 mg, Fat 30.5 g, Fiber 2.9 g, Protein 32.3 g, SaturatedFat 6.1 g, Sodium 583.2 mg, Sugar 2.8 g

SLOW-BAKED SALMON WITH LEMON AND THYME

Slow-Baked Salmon with Lemon and Thyme image

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.

Provided by Bon Appétit Test Kitchen

Categories Fish Bake Easter Quick & Easy Low Cal Mother's Day Father's Day Dinner Lemon Salmon Healthy Thyme Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 6

Ingredients

1 1/2 tablespoons extra-virgin olive oil, divided
4 6-to 8-ounces 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)

Steps:

Preheat oven to 275°F. Line a rimmed baking sheet with aluminum foil. Brush with 1/2 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.

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