Weekend Herb Blogging (WHB – 9th of March 2008)


This is my entry for Kalyn’s “Weekend Herb Blogging”, hosted this week by Anna from Morsels & Musings.


Baked Salmon with Seaweed Salt and Lemon Thyme

3-4 salmon 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.

* And here is some info on Lemon Thyme:


Lemon Thyme looks like English Thyme and grows like English Thyme but that is where the similarity stops.
Lemon Thyme definitely smells like lemon and tastes like lemon. It can be used in any recipe calling for lemon juice, lemon zest or lemon flavouring.
Lemon Thyme added to marinade is great with fish or chicken.

Information source: Mountain Valley Growers.

Your thoughts…

  1. What a great herb! I’ve seen it in the market, but never bought some myself since we have a (mini) garden full of regular thyme and a neighbour who gives us lemon. But now you got me so curious!

    Have a great weekend,

  2. Delicious! I love lemon thyme. This summer I’m going to plant a lot more thyme among my flowers. Also, I’m quite intrigued by the idea of seaweed salt. It sounds like it would really go with the flavor of salmon.

  3. wow nice dish…

  4. the seaweed salt really catchs my eye!

  5. This is a great herb Margot I had lemon thyme growing in my garden but winter has taken its vengeance out on it. The seaweed salt sounds very interesting :D

    Rosie x

  6. seaweed salt? is it sea salt mixed with seaweed? this is new to me. if you are able kindly to provide me the information, Margot, that’ll be very much appreciated. i’ve used celery salt or garlic salt so far. i haven’t heard about seaweed salt yet. good to know this thing exists!

Leave a Reply

Your email address will not be published. Required fields are marked *