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.
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.
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.