Baked Salmon with Seaweed Salt and Lemon Thyme
March 7th, 2008 by Margot
INGREDIENTS
3-4 salmon fillets / steaks (about 600g)
1½ tsp seaweed salt (I used Tasmanian Jade Salt with Wakame Seaweed)
about 10g of fresh lemon thyme
rainbow peppercorns
METHOD
Separate thyme leaves from the stems.
Rub seaweed salt and lemon thyme into salmon, sprinkle with freshly ground rainbow pepper.
Then place salmon in non-stick baking dish.
Bake in 180°C (356°F) for about 20 minutes.
Make 3-4 servings.
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March 7th, 2008 at 22:01
That tasmanian salt sounds really interesting, I defenitely have to look for it
Anyway it has been a while since I’ve last cooked salmon, this definitely seems a good idea for a weekend lunch, thanks! 
March 8th, 2008 at 02:03
I came over for a peek at your blog on happygrubs’ recommendation. She’s right, it IS beautiful
I could try the salmon recipe using the Japanese seaweed spinkle we buy for rice. It’s a nice sounding recipe.
Have a lovely weekend.
March 8th, 2008 at 06:13
That looks great – I like what you have done with the thyme.
March 9th, 2008 at 15:03
That salmon looks good. I will have to look for some lemon thyme to try.
March 9th, 2008 at 15:54
Margot – This salmon does look and sound amazing…I’ve never tried thyme with salmon! I’ll have to give it a whirl!