Salmon With Thyme, Lemon Butter and Almonds

A vibrant, herbaceous salmon dish featuring tender, flaky flesh infused with fresh thyme, a bright lemon butter sauce, and crunchy toasted almonds. Perfect for weeknights or special occasions.

Recipe Overview

• Prep Time: 10 minutes

• Cook Time: 25–35 minutes (adjust based on fish thickness)

• Total Time: Up to 45 minutes

• Servings: 2–4 people

Ingredients

• 1 tablespoon vegetable oil (for lining foil)

• 1.5 pounds (680g) salmon (cleaned, scaled, head/tail removed; or 4–6 oz fillets per serving)

• 2 scallions, trimmed (white and green parts separated)

• ½ cup fresh thyme (leaves and sprigs separated)

• 6 tablespoons unsalted butter, melted (divided: 2 tbsp for wrapping, 4 tbsp for sauce)

• 1 tablespoon sea salt (or flaky sea salt, to taste)

• ⅓ cup sliced almonds (or slivered almonds)

• Juice of ½ lemon (freshly squeezed)

Equipment

• Heavy-duty foil (double layer)

• Baking sheet

• Small skillet (non-stick recommended for toasting almonds)

• Sharp chef’s knife (for portioning)

• Spatula (for lifting fish)

• Small mixing bowl (for lemon butter sauce)

Step-by-Step Instructions

Step 1: Prepare & Bake the Salmon

1. Preheat oven to 400°F (200°C). Line a baking sheet with double-layered foil (to prevent oil leakage and aid wrapping).

2. Line foil with oil: Drizzle 1 tablespoon vegetable oil across the foil, then place the whole salmon (or large fillet) skin-side down.

3. Stuff & wrap: Tuck 1–2 scallion whites and half the thyme sprigs into the salmon cavity. Drizzle 2 tablespoons melted butter over the top, then sprinkle with sea salt. Fold foil edges upward to create a loose packet (leaving space for steam circulation).

4. Bake: Transfer to the baking sheet and bake for 30–35 minutes (adjust for thickness: 25–30 minutes for 1.5 lb fillets, 15–20 minutes for thinner portions).

Step 2: Toast Almonds & Make Lemon Butter

1. Toast almonds: While salmon bakes, heat a small skillet over medium heat. Add sliced almonds and stir frequently until golden brown (3–5 minutes). Transfer to a plate to cool.

2. Prepare sauce: In a small bowl, combine 4 tablespoons melted butter and ½ lemon juice. Set aside for drizzling.

Step 3: Portion the Cooked Salmon

1. Rest & unwrap: Let the salmon rest 2–3 minutes after baking. Unwrap foil and place on a cutting board.

2. Debone & portion: Using a sharp knife, carefully lift the skin from the flesh. Make two parallel cuts along the backbone (stop at rib bones), then slide a spatula under each section to remove 3–4 fillets.

Step 4: Plate & Garnish

1. Arrange fillets: Place 3–4 fillets per plate. Drizzle lemon butter sauce over each.

2. Add crunch & herb: Sprinkle toasted almonds and remaining fresh thyme leaves (stripped from sprigs) over the fillets.

3. Serve immediately to enjoy the warm, buttery, and herbaceous dish.

Pro Tips & User Variations

Fillet-Friendly Shortcuts

• Skip whole salmon: Use 1.5–2 lb fillets (4–6 oz per serving). Reduce baking time to 25–30 minutes at 375°F (190°C) for thick fillets, or 15–20 minutes for thinner portions.

• Weeknight meal: Wrap fillets with thyme/scallions in foil, bake 25 minutes, and skip deboning.

Time-Saving Hacks

• Oven-toasted almonds: Toss almonds with a pinch of salt, spread on a baking sheet, and bake at 350°F (175°C) for 8–10 minutes with the salmon during its final cooking time.

Creative Twists

• Veggie boost: Add cherry tomatoes or asparagus tips to the foil packet during the last 5 minutes of baking.

• Single-serving: Scale down to 4 oz salmon, 1 tbsp oil, and adjust ingredients proportionally.

• Side pairing: Serve over spinach, quinoa, or roasted potatoes for a complete meal.

Key Notes

• Butter consistency: Use room-temperature melted butter for a smooth sauce; add lemon zest for extra brightness.

• Almonds: Toasting enhances nutty depth—avoid over-toasting to prevent bitterness.

Enjoy this elegant yet easy salmon dish, elevated by fresh thyme, zesty lemon, and crunchy almonds!

(Adapted from original recipe with feedback from home cooks.)