This past July, I had the amazing opportunity to travel around Alaska, where I ate salmon almost every single day. Sometimes for more than one meal in the same day. I believe that my favorite day was something like: lox and eggs for breakfast, salmon salad on a bagel for lunch, (similar to tuna salad but 100x better), and fire-roasted salmon with potatoes for dinner. I am not ashamed. I would do it again. Perhaps I should just spend all my summers in Alaska…
I was introduced to salmon barbecue, the greatest combination ever – that recipe will be coming soon, I hope. I got to go salmon fishing. And watched as the fish jumped all around us, while we caught nothing. But no matter.
We also got to see salmon swim upstream to return to their spawning grounds, trying to jump up rapids and waterfalls against all odds. It was the perfect season to visit Alaska, especially if you love salmon. I highly recommend it. If you need a guide, I am graciously willing to volunteer.
If you could not tell, salmon is hands down one of my favorite foods. Needless to say, the salmon is Alaska was pretty darn good. Now, back to the east coast and reality- I wanted to start incorporating salmon into more of our meals. I mean, it’s great for you, and it’s very easy to make for a large crowd or as a simple weeknight meal.
For this recipe I use fresh thyme but you could substitute any fresh herbs that you have on hand, such as dill. I made quite a large salmon, 32 ounces, but that is because I will eat all of it, perhaps in one sitting. I suggest placing the salmon on parchment paper to make for easy cleanup. Also, I have found that putting the salmon in a cold oven and then heating it up keeps the fish tender and moist.
This recipe requires few ingredients and is ready to go in 30 minutes, making it the perfect meal whether you had a long day at work or just got done bear watching.
- 32 oz piece of salmon
- 1 lemon, sliced thin
- 1 tbsp capers
- Salt and freshly ground pepper
- 1 tbsp fresh thyme
- Olive oil, for drizzling
- Line a rimmed baking sheet with parchment paper and place salmon, skin side down, on the prepared baking sheet. Generously season salmon with salt and pepper. Arrange capers on the salmon, and top with sliced lemon and thyme.
- Place baking sheet in a cold oven, then turn heat to 400 degrees F. Bake for 25 minutes. Serve immediately.
P.S. Take a look at the Paleo Grubs Book. With 470+ easy-to-prepare Paleo recipes in 17 comprehensive categories it is the only Paleo book you will ever need.
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