- 4
- 16 mins
- 31 mins
Ingredients
- 1 spray(s) cooking spray
- 1 1/2 pound(s) uncooked 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 parsley, fresh, chopped (plus extra for garnish, if desired)
- 1 Tbsp thyme, fresh, 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
Preparation
Step 1
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.
Notes
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 PointsPlus values.