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.
I tried this for dinner – delicious!!
Thank you Melissa – glad that you enjoyed the recipe.
Just made this and oh my gosh!! So good.
Making it AGAIN. It is delish!! thanks for sharing.
Dude, I’m your new stalker. So. Freaking. Good. I have NEVER been able to pull off salmon and this came out perfect. I’ve got the legendary cobbler in the oven right now. You’re a paleo goddess!
Do I bake 25 minutes from the time I put it in or after it preheats? Thanks 🙂
Same question do I bake 25 minutes from the time I put it in the cold over or 25 min after it heats up? Thanks
Just made this and it was awesome…cheers for sharing
So simple and delicious!! I used tilapia instead of salmon … The family loved it! Winner!
Today Alaska is in the 70s. Yes, summer is mucho better than winter.
Come again and thanks for the recipe!
Hello. I know this recipe is old, but I’m interested in making this and have the same question as the other readers-do I begin counting 25 minutes once I put the salmon in the cold oven, or does the 25 minutes begin once the oven reaches temp?
I followed this to the letter, and the salmon turned out very flavorful, but quite dry. I thought it was an awfully long cook time (I’m used to 10 minutes give or take), but thought starting with a cold oven might be the difference. I’m not sure how this works for other people. It doesn’t make sense.
I put my salmon in a foil pouch. I sprinkled the top with salt and pepper, put a tablespoon of butter mixed with rosemary and thyme on top, then I topped the salmon with orange slices. I baked at 350 degrees for around 13 minutes. The pouch kept the salmon from drying out. My son was in the Caribbean a few years ago and got this recipe.