Rosemary & Thyme Salmon

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This healthy, flavorful and simple salmon recipe is one of my year-round favorites, but the rosemary and thyme in this dish add such a great fall/winter aroma to your kitchen. We have been using our Big Green Egg bbq pit more frequently, so we actually grilled this inside the foil boats for about 20 minutes. It turns out just as perfect in the oven (I have made it that way as well), so do not worry about cooking this over a flame. The way that all the flavors meld together sort of tastes like Christmas – yum! — And it’s very delicious on a cold night! I served the salmon with some quick roasted veggies. As you can see from the photo I purchased pretty large salmon filets – about 1 lb each — you could serve 4 with that portion, but my husband is obsessed with this recipe, so we had nothing left. Ask your seafood butcher to bag your salmon in ice so it remains fresh until preparation begins.

ROSEMARY & THYME SALMON

Ingredients

  • 2 large salmon filets or 4 smaller filets – total of 2 lbs
  • 1/4 cup of olive oil
  • 2 tablespoons melted butter (optional)
  • 1 bunch rosemary sprigs (fresh)
  • 1 bunch thyme sprigs (fresh)
  • 3 lemons (halved)
  • 1 tablespoon honey or agave syrup
  • Tony Chachere’s Original Creole Seasoning
  • salt and pepper

Directions

  • Create a foil boat on a cookie sheet and place the salmon skin side down (I remove the skin or ask your butcher to)
  • drizzle and coat with olive oil
  • add the melted butter if desired
  • sprinkle Tony Chachere’s all over
  • add salt and pepper
  • rub all of this on the top of the filets to coat it well
  • squeeze the lemon halves and add them to the boat afterward
  • add rosemary pieces to the top and scatter the springs around the fish
  • place a few pieces of thyme on top of each filet
  • store in the fridge covered with plastic wrap for up to two hours or cook immediately
  • place the foil boat directly on your grill for 20 minutes over a hot fire or cook in the foil boat on a cookie sheet and bake at 375 in the oven for 15 minutes (until the fish flakes easily)
  • this would be exceptional over a cedar plank on your grill…. very festive for the holidays!

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