Broiled Salmon with Lemon, Thyme, and Garlic Recipe


Nutrition

Cal/Serving: 313
Daily Value: 16%
Servings: 2

Low-Carb, Low-Sodium
Sugar-Conscious, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Shellfish-Free, Alcohol-Free
Fat19g30%
Saturated4g22%
Carbs5g2%
Fiber2g8%
Sugars1g0%
Protein30g60%
Cholesterol78mg26%
Sodium85mg4%
Calcium53mg5%
Magnesium53mg13%
Potassium607mg17%
Iron2mg11%
Zinc1mg5%
Phosphorus355mg51%
Vitamin A423IU8%
Vitamin C33mg55%
Thiamin (B1)0mg20%
Riboflavin (B2)0mg15%
Niacin (B3)12mg62%
Vitamin B61mg48%
Folic Acid (B9)43µg11%
Vitamin B125µg76%
Vitamin E5mg25%
Vitamin K1µg1%
Fatty acids, total monounsaturated5g0%
Fatty acids, total polyunsaturated6g0%
Have a question about the nutrition data? Let us know.

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Broiled Salmon
Yasmin Fahr

The thyme used in this quick, easy and healthy recipe was clipped from a small pot of thyme resting on the window ledge of The Daily Meal office. It adds a bright, almost lemony flavor to the fish that's enhanced by the lemon juice and zest in the recipe.

I used wild sockeye salmon which has a firm, deep-red flesh, but you can use any other variety as well (just try to avoid Atlantic Salmon because it is overfished). I purposely didn't use any oil in this recipe, since salmon is such a fatty fish and you don't really need an extra fat when cooking it. Enjoy!

Click here to see Recipe SWAT Team: Salmon 8 Ways

3
Ratings8

INGREDIENTS

  • Two 4-6 ounce salmon fillets
  • 1 clove garlic, peeled and grated with a microplane or other fine-holed grater
  • Juice and zest of 1 lemon
  • 3-4 sprigs of fresh thyme, leaves removed, plus more whole sprigs, for garnish
  • Salt and freshly grated black pepper, to taste

DIRECTIONS

Pre-heat the broiler on high, placing the top oven rack on the highest notch (about 4–5 inches from the top).

Wash the fillets and pat them dry. Season with the garlic, zest and lemon juice, thyme, salt and pepper. Lay them, skin-side down, on a foil-lined baking sheet or pan. Cook for about 4–5 minutes, but watch the fillets closely because they cook quickly and cooking time can vary depending on the thickness of the fillet. I like my salmon a little pink and tender in the center, but feel free to cook it all the way through.

Serve with wild rice, a simple green salad, or cooked vegetables on the side.

Recipe Details

Prep time: 5 minutes

Active time: 5-6 minutes

Total time: 10-12 minutes

Servings: 2

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