This simple yet elegant salmon recipe is from the Bon Appetit Test Kitchen. While they used fresh thyme, I substituted fresh dill instead. I agree with their assertion that baking salmon in a low-temperature oven slowly melts the fat between the flesh and leaves the fillets incredibly moist and tender. For this recipe, I asked the retailer to slice a few large salmon pieces into portions and rewrap it for me. That way, I got the value of a large pack, with the convenience of portioned servings.
1 1/2 Tbsp. extra-virgin olive oil, divided
4 6-to 8-ounces boneless salmon fillets, skin on
1 Tbsp. chopped fresh dill, chopped finely
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 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.
Here is how the salmon looked before I put it into the oven. Note that I placed the dill stems on top of the salmon fillets for extra flavor and I placed sections of the zested lemon in the dish as well. Be sure to remove the stems before serving.
Food Mingle Blog Alternatives and Substitutions:
- Instead of using a rimmed baking sheet, I used a foil lined glass oven dish. I did this because I didn’t want the oil and juices to drip in the oven, and I also didn’t want the salmon to dry out.
- The original recipe called for fresh thyme instead of fresh dill. I could not find fresh thyme in my grocery store, so I opted for fresh, fragrant dill. I like how it nicely pairs with the strong salmon flavor, but doesn’t compete with it.
Yield: 4 servings
Source: adapted from http://www.epicurious.com, by the Bon Appetit Test Kitchen, Bon Apetit, May, 2011