Baked Salmon with Seaweed Salt and Lemon Thyme


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


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.

Your thoughts…

  1. 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! :-)

  2. sweetrosie says:

    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.

  3. That looks great – I like what you have done with the thyme.

  4. That salmon looks good. I will have to look for some lemon thyme to try.

  5. Margot – This salmon does look and sound amazing…I’ve never tried thyme with salmon! I’ll have to give it a whirl!

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