• Instagram
  • Pinterest
  • TikTok
Subscribe for the best recipes →
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Proportional Plate
  • RECIPES
  • SUMMER RECIPES
  • LIFESTYLE
  • DESIGN
  • ABOUT
menu icon
go to homepage
  • RECIPES
  • SUMMER RECIPES
  • LIFESTYLE
  • DESIGN
  • ABOUT
    • Instagram
    • Pinterest
    • TikTok
  • search icon
    Homepage link
    • RECIPES
    • SUMMER RECIPES
    • LIFESTYLE
    • DESIGN
    • ABOUT
    • Instagram
    • Pinterest
    • TikTok
  • ×
    Home » Recipes » Fish

    Citrus Thyme Salmon

    Published: Feb 10, 2021 Modified: Feb 10, 2021 by Candice This post may contain affiliate links.

    JUMP TO RECIPE PIN RECIPE
    Salmon with orange slices.
    Salmon over pasta.
    Salmon over pasta.

    Salmon is most people’s go-to fish…it is healthy, delicious, and extremely versatile. This Citrus Thyme Salmon uses barely any additional ingredients to highlight the wonderful, natural flavor of the salmon. And if you can find some chive flowers, they’re the perfect extra touch in this baked salmon.

    Salmon with citrus slices and herbs.
    TABLE OF CONTENTS hide
    1 Why this Recipe Works
    2 More About Choosing Salmon
    3 How to Make this Recipe
    4 Baked Salmon FAQs
    5 More Salmon
    6 Citrus Thyme Salmon

    Why this Recipe Works

    Using a high-quality, flavorful sockeye salmon is key. The quality of the ingredients easily mirror the quality of the dish. Read more about choosing fish here.

    The salmon is baked skin side up, helping lock in the mositure and providing an easy method for testing it's doneness - if the skin peels easily, it's done.

    The beauty of this salmon dish is in its simplicity. It’s as easy as a good quality sockeye salmon filet, seasoned lightly with salt and pepper, then baked with citrus slices and lemon thyme on top.

    The lemon thyme adds an addition layer of citrus flavor that is different from the sweet orange, and balances out the sweetness.

    More About Choosing Salmon

    Living in the Pacific Northwest, my go-to salmon is Copper River Salmon. Salmon is in high demand - fish in high demand tend to get overfished, leaving the ocean life out of balance. The oceans aren’t a limitless supply of food, and we need to be mindful about how and what we choose to eat.

    Copper River wild salmon are protected, and there are great effort and laws in place to make sure the salmon population remains strong in the Copper River.

    Read more about how to choose fish at the grocery store when you don't have all the information you need here.

    Salmon with herbs and orange slices.

    How to Make this Recipe

    Preheat your oven to 350°F. In the meantime, cut the orange into ¼ inch slices. 

    Season the salmon with salt and pepper. Cover with sprigs of lemon thyme. Top with the orange slices. Flip your salmon onto your baking sheet so it is skin side up with the orange slices under the salmon. Trust me...this way all that delicious fat on the skin side runs into your salmon. Set aside until the oven is preheated.

    Cook until desired doneness or until the salmon easily flakes and the white albumin starts to form on the top. This can take anywhere from 10-20 minutes depending on the thickness of the salmon, which varies significantly from filet to filet. You can test doneness by peeling the skin of the salmon - if it peels easily, it's done.

    Keep in mind that the Copper River Sockeye and some other sockeye are so dark in color, the color does not change as much as it does with regular salmon.

    Baked Salmon FAQs

    What temperature do you bake it?

    350-450F depending on what you are going for. Bake it at a lower temperature if cooking with a sauce for a delicate texture. Bake it at a higher temperature for a crispier texture balanced with a moist interior. Be sure not to over-bake. The internal temperature should read 145F, so you can pull it out of the oven at 140F since it continues to cook once it has been removed from the oven.

    Do you flip it in the oven?

    Not if you're cooking it in the oven. But if you are pan-frying or grilling, you will cook it skin-side down for 6-8 minutes, then 4-6 minutes on the other side.

    Can you overcook it?

    Yes, and it will be very dry. You can either check the internal temperature and remove it from the oven at 140F, or you can pay attention to signs of it being done: the skin peels easily, the white proteins just barely begin to show in the flesh,

    Salmon over pasta.

    More Salmon

    I love a delicious, easy fish recipe because it cooks so quickly! Here are some of the salmon recipes I've been making a lot lately:

    • Inside a salmon potsticker.
      Seafood Potstickers
    • Cooked salmon on a baking sheet.
      Miso Ginger Salmon
    • Salmon Fish Tacos (Baja-Style)
    • Sweet & Spicy Garlic Ginger Salmon

    I love hearing from you! You can also FOLLOW ME on INSTAGRAM, TIKTOK, and PINTEREST to see more delicious food and what I’m up to.

    Salmon over pasta.
    Print Recipe
    5 from 10 votes

    Citrus Thyme Salmon

    This Citrus Thyme Salmon uses barely any additional ingredients to highlight the wonderful, natural flavor of the salmon. And if you can find some chive flowers, they’re the perfect extra touch in this baked salmon.
    Prep Time15 minutes mins
    Cook Time15 minutes mins
    Total Time30 minutes mins
    Course: Main, Main Course
    Cuisine: American
    Diet: Gluten Free, Kosher
    Servings: 4
    Calories: 258kcal
    Author: Candice

    Ingredients

    Citrus Thyme Salmon

    • 1.5 lb. sockeye salmon
    • 1 orange sliced
    • 1 bunch lemon thyme
    • 3 chive flowers optional
    • salt & pepper to taste

    Instructions

    • Preheat your oven to 350°F.
    • In the meantime, cut your orange into ¼ inch slices. 
    • Season the salmon with salt and pepper. Top with the orange slices. Flip your salmon onto your baking sheet so it is skin side up with the orange slices under the salmon. Trust me...this way all that delicious fat on the skin side runs into your salmon. Set aside until the oven is preheated.
    • Cook until desired doneness or until the salmon easily flakes and the white albumin starts to form on the top. This can take anywhere from 10-20 minutes depending on the thickness of the salmon. Because the copper river sockeye so dark in color, the color does not change as much as it does with regular salmon.

    Notes

    Using a high-quality, flavorful sockeye salmon is key. The quality of the ingredients easily mirror the quality of the dish. Read more about choosing fish here.
    The salmon is baked skin side up, helping lock in the mositure and providing an easy method for testing it's doneness - if the skin peels easily, it's done.
    You can either check the internal temperature and remove it from the oven at 140F, or you can pay attention to signs of it being done: the skin peels easily, the white proteins just barely begin to show in the flesh.
    Read more about how to choose fish at the grocery store when you don't have all the information you need here.

    Nutrition

    Calories: 258kcal | Carbohydrates: 4g | Protein: 34g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 94mg | Sodium: 75mg | Potassium: 901mg | Fiber: 1g | Sugar: 3g | Vitamin A: 222IU | Vitamin C: 19mg | Calcium: 38mg | Iron: 2mg
    Did you try this recipe?Don't forget to leave a rating and/or comment! And tag @ProportionalPlate on TikTok or Instagram... I'd love to see what you're making.

    This post was originally published in May of 2018 but was republished with new photos, step by step instructions, FAQs, and tips in February of 2021.

    « Pizzataschen
    Matzo Ball Soup »
    76 shares

    Reader Interactions

    Comments

      Leave a comment & rate the recipe Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Ahmed Benk

      April 11, 2023 at 10:30 am

      5 stars
      Loved how easy & flavorful this was. We will be making this all summer!

      Reply
      • Candice

        April 11, 2023 at 10:45 am

        Glad you liked it, Ahmed... thank you for sharing!

        Reply

    Primary Sidebar

    Woman with a flower.

    Meet Candice

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My Persian Jewish heritage influences most of my recipes, and my travels inspire them. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

    READ MORE
    • TikTok
    • Pinterest
    • Instagram

    Summer Recipes

    • Large platter of cucumber tomato salad with gold utensils.
      15-Minute Shirazi Salad
    • Pouring milk into a green milk tea with tapioca pearls next to two milk teas.
      Matcha Boba Tea
    • Rice with cherries and nuts on a white serving platter with gold serving spoons.
      Albaloo Polo bah Morg - Sour Cherry Rice with Chicken
    • Meat kabobs on a plate with tomatoes and rice.
      Koobideh - Persian Ground Beef Kabob
    • What is Semifreddo & How Do I Make It?
    • Cooked salmon on a baking dish with jalapeno slices.
      Jalapeño Lime Salmon

    As Featured In

    Collage of logos.

    Top Rated Recipes

    • Persimmon Bread & Baking with Persimmons
    • Quick & Easy Steak Taco Recipe
    • Pouring milk into a green milk tea with tapioca pearls next to two milk teas.
      Matcha Boba Tea
    • Matcha Green Tea Ice Cream
    • Dalgona Matcha Latte
    • Green rice with lima beans.
      Baghali Polo - Persian Dill Rice

    Footer

    ^ back to top


    • TikTok
    • Pinterest
    • Instagram
    • About
    • Recipes
    • Subscribe
    • Proportional Plate LLC Accessibility Statement
    • Disclosure and Privacy Policy

    As an Amazon Associate, I earn from qualifying purchases.

    © 2023 Proportional Plate LLC

    76 shares