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Lemon Salmon

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Recipe by Jennifer Chandler from Simply Suppers

Give this simple supper recipe a try! You can also make extra and toss with some whole grain cous cous for a quick lunch.

Serves 4



  • 3 tablespoons freshly squeezed lemon juice
  • 3 tablespoons dry white wine
  • 2 tablespoons olive oil
  • 1 shallot, peeled and thinly sliced into rounds
  • 1 lemon, thinly sliced into rounds
  • 4 sprigs fresh thyme
  • 4 boneless salmon fillets (4 to 6 ounces each)
  • Kosher salt and freshly ground black pepper


    1. In a shallow non-reactive baking dish whisk together the lemon juice, white wine, and oil. Scatter the shallots, lemon slices, and thyme sprigs evenly across the bottom of the pan. Place the salmon filets, flesh side down, into the pan. Cover and refrigerate for at least 30 minutes, but no longer than 1 hour.
    2. Preheat the oven to 385 degrees.
    3. Remove the pan from the refrigerator and let it stand until the fish is room temperature, about 10 minutes on your kitchen counter. Turn the fish over, so the flesh side is up and the skin side is down, and place it back in the marinade. Generously season the fish with salt and pepper. For medium-well salmon, bake the fish in the marinade for 25 to 30 minutes, or bake less until cooked to desired temperature. Serve immediately.

Variation: This same lemony marinade is also delicious with other types of light and flaky fish (such as tilapia, orange roughy, and halibut) as well as shellfish (scallops and shrimp). The cooking time may vary slightly depending on thickness.

Cooking Tip: When marinating anything in an acid such as lemon juice, wine, or vinegar be sure to use a non-reactive container. Cookware made from glass, plastic, ceramic, or stainless steel are all non-reactive and safe to use. (Plastic storage bags are also a great, mess-free option.) Avoid cookware made from aluminum or copper when marinating because those metals will react with the marinade and give your food a metallic taste.

Reminder: The ingredients in a recipe determine if it should be eaten every day, some days, or on special occasions. It's up to you and you doctor to determine what can be part of a healthy diet for you and any special needs you may have.

2 Responses to Lemon Salmon

  • ice caps

    Salmon. Lemon. Olive oil. Three super healthy foods in one recipe. I can’t wait to prepare this recipe for my family. Two questions, though. I hope you can help me out with these. First, does it matter whether I use farmed salmon or wild salmon? I’m not sure what the pros and cons of each are. Second, I noticed you use olive oil instead of extra virgin olive oil. Does it matter which one you use? I came across this quote by Nicholas Perricone at

    “Extra virgin olive oil is one of the most powerful anti-inflammatory foods in existence. Though I cannot promise you an equally long life span [as the olive tree's life span], I can assure you that you will look younger, think more clearly, be more active and, yes, extend your life if you incorporate extra virgin olive oil into your diet on a daily basis.”

    Any recommendations of one over the other? Is buying extra virgin olive oil worth the extra money?

    Much gratitude,

  • Jennifer Chandler


    You can use either farm-raised or wild salmon in this dish. Either will be delicious.

    Personally, I tend to always use Extra Virgin Olive Oil but since it is more expensive than plain olive oil, I always list plain olive oil in recipes were it is used in cooking. Feel free to use whichever you prefer. I just find it easier to buy one bottle rather than two so that is why I use EVO for both cooking and salad dressings. Just remember good-quality doesn’t always mean more expensive. Let taste be the deciding factor.

    Hope this helps!


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