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Top view of a piece salmon resting on a bed of lemons and thyme springs.
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Low and slow is the way to go! This weeknight slow-roasted lemon thyme salmon for two is a deliciously fast dish ready in under 30 minutes.

Prep Time 8 minutes
Cook Time 20 minutes
Servings 2 people


  • 1 lemon, cut into slices
  • 8 thyme sprigs
  • 2 tbsp butter
  • 1 small shallot, minced
  • salt, to taste
  • 12 oz. salmon piece


  1. Heat oven to 275°F and line a baking sheet with aluminum foil.

  2. Layer the lemon slices on the baking sheet with 6 thyme springs. Place salmon on top.

  3. In a microwave-safe bowl, melt butter with remaining thyme leaves and minced shallot until the butter has just melted, about 30 seconds. Pour over salmon and spread to coat. Season the salmon with salt to taste.

  4. Cook salmon until it just turns opaque and can be slightly flaked or until a thermometer registers 125°F for medium, about 18 to 22 minutes (for well-done salmon, cook until it reaches 145°F). Cut salmon into two pieces and serve.


All ovens are different, so go with your better judgment. This should be said for any recipe I list using an oven for. Having cooked regularly with three different ovens in my life I've noticed not all ovens are created equal. Some run hot, some take forever to heat up, and some beep that they are at your desired temperature when in fact they are 50 degrees too low. To combat this, I have an oven thermometer and I trust it. If you find your oven runs hot or cold try adjusting the temperature by 25 degrees.
Aluminum foil is great for clean up. While aluminum foil is great for clean up, it is not strictly necessary.
Shallot is listed but garlic is great. If you don't have a shallot, garlic is just as amazing in this dish - 'nough said.
Your favorite herb will do. I love the combination of lemon and thyme but that may not be your jam - and that's ok. You can swap out the thyme for dill or rosemary easily!