"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Lemon-Herb Roasted Salmon Recipe

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This recipe for Lemon-Herb Roasted Salmon, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anneta Sudlow - Cooper Tire & Rubber Company
Added: Monday, July 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
sprays cooking spray
1 1/2 pound 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
1/4 cup fresh lemon juice, divided
1 1/2 Tbsp sugar
1 Tbsp parsley, fresh, chopped (plus extra for garnish, if desired)
1 Tbsp thyme, fresh, 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

Directions:
Directions:
Preheat oven to 400F. 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.

 

 

 

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