Slow-baked salmon with lemon and thyme from Bon Appétit Magazine, May 2011: The Italy Issue (page 50)

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Notes about this recipe

  • GiselleMarie on February 12, 2019

    I used a 1.88 lb. side of sockeye salmon instead of fillets. This turned out very well but I think next time I’ll raise the oven temperature to 300 degrees. It took at least twice as long as the recipe suggests to reach an internal temperature of 145 degrees.

  • adelina on September 20, 2016

    Very simple and light and zesty with flavor. Added more zest and garlic. I covered the fish with puff pastry to make it a full meal since I had not prepared any sides.

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