Oven-Poached Salmon with Fennel Thyme Salt

  • Yield: 4 servings
  • Prep: 15 mins
  • Cook: 20 mins

This is a great technique to keep fish moist, tender and full-flavored. It couldn’t be simpler. Other fish to consider: haddock, halibut, perch, sea or black bass, and char. Fennel Thyme Salt is available from Didi Davis Food, LLC,


2pounds salmon fillet, skin on
Fennel Thyme Salt
Freshly ground black pepper, optional
Lemon wedges


  1. Preheat oven to 400F.Line a baking sheet with sides with tin foil.
  2. Place salmon in pan, skin side down. Season with Fennel Thyme Salt and pepper. Cover pan with foil, shiny side down, and seal tightly around edges of pan. Cook salmon 20 to 25 minutes, depending on thickness of fish.
  3. Cut into serving portions, and using a spatula, transfer to dinner plates; skin will remain attached to foil. Serve with a squeeze of lemon juice. Pass a small bowl of Fennel Thyme Salt for sprinkling.

Recipe courtesy of Didi Davis Food LLC.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 470
  • Fat 30g
  • Saturated Fat 7g
  • Polyunsaturated Fat 9g
  • Monounsaturated Fat 9g
  • Cholesterol 125mg
  • Sodium 135mg
  • Potassium 830mg
  • Carbohydrate 1g
  • Fiber 0g
  • Sugars 0g
  • Protein 46g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 20%
  • Calcium 2%
  • Iron 4%