Thyme Roasted Salmon
It takes only 8 minutes to make an amazing piece of salmon. You just stick it under your broiler.
With the broiler, the salmon is cooked under very high heat and so needs less time in the oven. This translates to JUICY salmon. Be sure to use enough lemon juice to hydrate the salmon and also enough olive oil so that you can get some caramelization on the top.
This fish stays juicy so feel free to set it on a buffet, as I have done in my catering business many a time. That said, I have also been known to make one piece for myself as a snack. And for those of you want to try making piece in your toaster over, I have heard from my cooking students that it comes out well. Just use the broiler function allow for a few extra minutes to finish the cooking.
- fresh atlantic salmon fillets, skinned, cut into about 1 ½ inch wide pieces
- fresh lemon
- good quality soy sauce or coconut aminos
- kosher salt or celtic salt
- extra virgin olive oil
- dried thyme
- Place oven rack on second to top rung.
- Turn broiler on high. Let it get hot for at least 5 minutes.
- In the meantime, place aluminum foil on a baking sheet and place salmon pieces on sheet so that they are not touching.
- Squeeze fresh lemon juice from the lemon all over the salmon filets, not worrying whether seeds come out. It’s ok, they won’t hurt anyone.
- Drizzle soy sauce liberally on each piece of salmon. (Yes, some will fall off the sides, that’s why we are drizzling liberally.)
- Drizzle olive oil liberally on each piece of salmon. (Yes, some will fall off the sides, that’s why we are drizzling liberally.)
- Sprinkle salt with your hands over each piece of salmon…a good pinch using 3-4 fingers on each piece.
- Sprinkle thyme with your hands over each piece, an even bigger pinch using 3-4 fingers, making sure each piece is mostly coated with thyme.
- Place in oven for 8 ½ minutes.