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Slow-Baked Salmon with Lemon and Thyme

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This slow-baked salmon with lemon and thyme is a masterclass in gentle cooking, ensuring the fish remains incredibly succulent and flakey. By roasting the fillets at a lower temperature, you avoid the common pitfall of drying out the delicate protein, allowing the bright citrus zest and earthy herbs to penetrate deep into the flesh. It is a sophisticated yet deceptively simple way to prepare a centrepiece that celebrates high-quality ingredients.

As a heart-healthy main course, this dish is rich in essential omega-3 fatty acids and requires very little added fat to achieve a luxurious texture. Serve it alongside steamed seasonal greens or a crisp watercress salad for a light, nutritious lunch or dinner. The addition of fresh lemon wedges provides a sharp, vibrant finish that perfectly balances the oils of the salmon.

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Ingredients for Slow-Baked Salmon with Lemon and Thyme

  • 1 1/2 tablespoons extra-virgin olive oil, divided

  • 4 6-to 230g boneless salmon fillets, skin on

  • 1 tablespoon chopped fresh thyme

  • Zest of 1 lemon

  • Kosher salt and freshly ground black pepper

  • 4 lemon wedges (for serving)

How to make Slow-Baked Salmon with Lemon and Thyme

Preheat oven to 135°C. Line a rimmed baking sheet with aluminum foil. Brush with 1/2 tablespoons oil. Place salmon fillets, skin side down, on prepared baking sheet. Mix remaining oil, thyme, and lemon zest in a small bowl. Spread thyme mixture over salmon fillets, dividing equally. Season with salt and pepper. Let stand 10 minutes to allow flavours to meld.

Bake salmon until just opaque in centre, 15-18 minutes. Serve with lemon wedges.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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