Baked Salmon with Herbs & Lemon
Baked Salmon with Herbs and Lemon Ingredients
12 oz. skin-on salmon fillet (or 6 ounces per person)
1 finely chopped small shallot (about 1 heaped tablespoon)
2 tbsp. parsley, chopped
2 tablespoons basil, chopped (or other herb of your choice)
1 tsp. dried dill (or 1 tablespoon fresh)
lemon zest, finely grated (1 loosely packed tablespoon)
1 tbsp olive oil (enough to moisten the herbs)
a heaping pinch of flaky sea salt
Baked Salmon with Herbs and Lemon Directions
Half an hour before you begin: Remove the salmon from the refrigerator, unwrap it, and leave it to come to room temperature on the counter. Preheat the oven to 350°F and place a pan half-full of water (I use an 8" round cake tin) in it. Finely chop the shallot, parsley, basil, and other herbs to make the herb paste. Lemon, zested (I find a Microplane is the best way to go.) In a mixing bowl, combine the shallot, herbs, and lemon zest, and moisten with the olive oil to form a rough paste.
Prepare the baking tray as follows: Place the rack over the tray and lightly oil it. Place the salmon fillet on the rack, skin side down. Classic-apple-crisp.
Pat the herbs on top of the salmon to form a thick layer. I've had mixed results with coating the sides (the herbs usually fall off), but you can certainly give it a shot. Bake the salmon for 25 to 30 minutes: Place the salmon on the middle rack of the oven and close the door immediately. 25–30 minutes in the oven A thicker fillet will usually require a little more time to cook. At 20 minutes, check for doneness: Close the oven door and remove the salmon tray from the oven. (Because the oven is at such a low temperature, you want to keep the door as closed as possible.) Gently pry the thickest part of the salmon open with a knife tip. It's done when the salmon separates into flakes. If not, place it back in the oven for another five minutes. Easy-apple-crisp-recipe-with-oats
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