Thyme Roasted Salmon
Do you avoid cooking fish at home because you think it’s too scary? I know your type. I used to be like you.
You only eat seafood at restaurants, convincing yourself that you could never deal with all those scales, skin and bones—not to mention fish’s delicate flavors—at home. After all, how could you compete with a restaurant full of professional cooks?
For starters, you choose the freshest fish available. (Restaurants can’t always be kept to this standard.) Second of all, you aren’t a line cook working for a measly hourly wage. Passion is in your pocket!
This easy, delicious recipe can get you started. It’s an instant addition to all of my students’ repertoires. I have always made it without skin, because it cooks quicker in the oven that way. As long as you don’t overcook it, it’s even good at room temperature. That said, my editor Seth was dismayed to read that I was cooking salmon without the skin. “That’s my favorite part,” he said.
Well, I love crispy salmon skin too, so I came up with a variation of this recipe. We just place the fish under the broiler with the skin up, so it crisps while the salmon finishes underneath it, in its juices. I’m a genius, again!
Serves 6
INGREDIENTS
2 pounds fresh Atlantic salmon fillets, skinned and cut into 6 equal pieces, about 1 to 1½-inches wide
Juice of 2 lemons
2 Tablespoons tamari or quality soy sauce
1⁄3 cup extra-virgin olive oil
1 1⁄2 teaspoons kosher or Celtic salt
2 Tablespoons dried thyme
Freshly ground pepper, optional
Directions:
Turn on the broiler. Place an oven rack on the second from the top rung. Let it get hot for at least 7 minutes.
Place the salmon on a foil-covered baking sheet. Squeeze fresh lemon juice all over the fillets, not worrying whether seeds come out. It’s ok, they won’t hurt anyone.
Drizzle the tamari and olive oil liberally on each piece. (Yes, some will fall off the sides, that’s why we are drizzling liberally.)
Sprinkle the salt and thyme over each piece, making sure the salmon is mostly coated with the thyme. Grind the pepper, if using.
Place the salmon under the broiler for 7 to 8 minutes. (Exact cooking times are contingent on the width and thickness of the fillets. You want salmon just cooked, or even a touch raw. It will have finished cooking by the time you get it on the plate.)
Serve with pan juices, if there are any.
Crispy Skin Variation: Move your oven rack to the second rung from the bottom. Let the broiler heat up for at least 7 minutes. Dress the salmon as above, then flip it over so the skin is face up. Give a little extra drizzle of oil on the skin. Place it in the oven for about 8 minutes. Timing will greatly depend on the thickness of your salmon, so just take a peek on the side of one piece and remove from the oven when it’s just a hair from being fully cooked.