- 1 spray(s) cooking spray
- 1 1/2 pound(s) uncooked wild pink salmon fillet(s), four 6-oz pieces about 1-inch-thick each (also known as humpback salmon)
- 1/8 tsp table salt, or to taste
- 1/8 tsp black pepper, coarsely ground, or to taste
- 4 Tbsp fresh lemon juice, divided
- 1 1/2 Tbsp sugar
- 1 Tbsp fresh parsley, chopped (plus extra for garnish, if desired)
- 1 Tbsp fresh thyme, chopped (plus extra for garnish, if desired)
- 1 tsp lemon zest, finely grated (plus extra for garnish, if desired)
- 1 tsp minced garlic
- 1 tsp fresh oregano
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.
- We used pink salmon fillets because they are less fatty than some other salmon varieties like coho and sockeye salmon. If you prefer to use a different type of salmon in this recipe make to sure to account for any extra SmartPoints values.