Serves 8–10
Ingredients
- 1 2LB salmon fillet, approximately 2½–3 pounds, skin-on or skinless (costco)
- 2–3 cloves garlic, smashed and finely minced
- 1½ lemons
- Juice of 1 lemon
- Save ½ lemon sliced into wedges
- 3 Tbsp olive oil
- 2 Tbsp za’atar, plus more for finishing
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- Lemon wedges, for serving
Instructions
- Heat the oven to 400°F. Line a large rimmed baking sheet with parchment paper or lightly oil the pan.
- Pat the salmon dry and place it on the prepared baking sheet, skin-side down if it has skin.
- In a small bowl, combine the olive oil, za’atar, smashed garlic, lemon juice and lemon zest. Season generously with salt and freshly ground black pepper.
- Spoon the za’atar mixture generously over the entire salmon fillet, gently rubbing it into the surface so every bite gets plenty of that garlicky, lemony goodness.
- Arrange lemon wedges around and, if desired, a few thin lemon slices on top of the salmon.
- Bake for approximately 15–20 minutes, depending on the thickness of the fillet. The salmon should be just cooked through and flake easily with a fork. For the most accurate result, check the thickest part with an instant-read thermometer; 125–130°F gives you a moist, medium salmon, while 145°F is the USDA fully cooked recommendation.
- Let the salmon rest for 5 minutes, then squeeze fresh lemon over the top and sprinkle with a little extra za’atar and fresh parsley, if using.
Nunu’s Note
Don’t skimp on the za’atar. The combination of earthy za’atar, bright lemon, fruity olive oil and lots of garlic is what makes this salmon so good. I love serving it with warm pita, hummus, a big chopped salad and plenty of lemon.
For a half Costco fillet: simply halve the ingredients and start checking the salmon around 12–15 minutes, depending on its thickness.