Baked Salmon with Thyme and Lemon

Baked Salmon with Thyme and Lemon

Extra virgin olive oil, combined with slow and low cooking, creates a confit-style result, an incredibly moist and tender piece of fish that just melts in your mouth.

40 mins total time

10 mins active time


Serves 4



  • 4 x 6 oz salmon fillets

    centre cut

  • ¼ cup (2 fl oz) extra-virgin olive oil
  • ½ tsp kosher salt
  • 2 tsp fresh thyme leaves
  • 3 cloves garlic

    thinly sliced

  • 1 lemon
  • Freshly ground black pepper

    to season

  • Sea salt flakes

    to serve


  • 1Insert the wire rack into position 6. Meanwhile, continue to the next step.
  • 2Place the salmon in the roasting pan, skin side down. Drizzle with the oil and sprinkle with the salt, thyme and garlic. Using a microplane, grate over the lemon zest and season with pepper.
  • 3Once preheated, place the pan in the oven and start the timer. When the Rotate Remind signals, carefully turn the salmon over and continue cooking.
    Tip: The low temperature keeps the salmon very tender and moist.
  • 4The salmon should be translucent in the center and flakes easily with a fork. If not, give it a bit more.
  • 5It is very gelatinous.
  • 6Sprinkle with salt.