Lemon-herb roasted salmon
Uncooked wild pink salmon fillet(s)
1½ pound(s), ), four 6-oz pieces about 1-inch-thick each (also known as humpback salmon)
⅛ tsp(s), or to taste
⅛ pinch, coarsely ground, or to taste
Fresh lemon juice
4 tbsp(s), divided
1 tbsp(s), fresh, chopped (plus extra for garnish, if desired)
1 tbsp(s), chopped (plus extra for garnish, if desired)
1 tsp(s), finely grated (plus extra for garnish, if desired)
- Preheat oven to 400ºF. Coat a small, shallow baking dish with cooking spray.
- Season both sides of salmon with salt and pepper; place salmon in prepared baking dish and drizzle with 2 tablespoons of lemon juice.
- In a small bowl, whisk together remaining 2 tablespoons of lemon juice, sugar, parsley, thyme, lemon zest, garlic and oregano; whisk until sugar dissolves and set aside.
- Roast salmon until almost done, about 13 minutes; remove from oven and top with lemon-herb mixture. Return to oven and roast until salmon is fork-tender, about 2 minutes more. Garnish with fresh chopped herbs and grated zest, if desired. Yields about 4 to 5 ounces of salmon per serving.