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

When the salmon is done, transfer it to a cutting board and cut it into two pieces. Work the edge of the spatula between the skin and the flesh to remove the skin (optional). You should be able to lift the fillet clear of the skin by gently wiggling it. Serve each fillet with a pinch of salt. I hope you enjoy the Baked Salmon with Herbs and Lemon!!! Cool. Have fun with the Baked Salmon with Herbs & Lemon!!

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Baked Salmon with Herbs & Lemon VIDEO