Oven-baked salmon with thyme

Here’s the story with this salmon. On Wednesday, I think it was, I bought the piece of fish you see in the photo and stuck it in the fridge “for tomorrow”. Then I forgot all about it.

The next day I was making Ninka some chicken broth and was planning to make breaded pork cutlets. I open the fridge and look, or rather, there’s the fish looking at me. Not great. After a day in the fridge I wasn’t too keen on freezing it.

I ask my daughter (for me, asking this is a bit like betting on Chelsea to lose to Sunderland: you generally don’t do it, though unfortunately it does happen sometimes), “Ninka, what would you rather have after your soup: a cutlet or salmon?”

A cutlet!

Well, what did I expect? I’m wondering what to do with that salmon. It’d be a shame to waste it…

Or salmon after all.

Come again?

Salmon after all.

I checked 4 times. Same answer every time. Phew. I did feel relieved, though as it turned out, that relief was premature.

I made the salmon with garlic and thyme. I had to season it with something. I thought it turned out OK. Especially since the thyme’s put out fresh sprigs since the spring clean-up in the garden and smells lovely. Besides, if anyone knows how to ruin salmon, drop me a line. I promise I’ll try it.

But Ninka had me fooled. When she saw the salmon in front of her, the first thing she did was pull a face.

That green stuff isn’t salmon, is it?

After the thyme she spotted literally one (in words: one) fish bone. Then came, “I really wish I hadn’t picked the salmon.” The battle lasted about 10 minutes, and in the end Dad had to pick the meat off the chicken leg he’d cooked in the broth so his child would eat some meat for lunch.

Actually, the whole main course was a flop, because I’d also made celeriac purée. I thought Ninka wouldn’t notice. How on earth was she supposed to miss it, though? “These potatoes taste funny.” The only thing that went down well was the lettuce with plain yoghurt. Oh, and the chicken from the broth.

Anyway, I really enjoyed my portion, and if you want salmon that’s quick to make and stays juicy, I’d recommend doing it this way.

At a glance: 

Prep time: 5 minutes

Baking time: 15–18 minutes

Oven temperature: 170 degrees Celsius (fan grill)

Serves: this piece of salmon fed one big bloke and hoped to feed a little girl too (though I don’t think the size of the salmon was to blame)

Calories: fish don’t have calories, just bones

Ingredients for salmon with thyme:

• 1 salmon fillet (about 35–40 dag)
• 1/4 cup of olive oil
• a few sprigs of fresh thyme
• 2 cloves of garlic
• ground black pepper
• salt

Method (about as primitive as it gets):

I washed the salmon thoroughly and rubbed it with salt and pepper, going easy on both. I lined a roasting tin with foil and put the fish in it.

I poured the olive oil into a glass and added the garlic, sliced into rounds, and the leaves from a few sprigs of thyme. I mixed it well, poured it over the fish and left it to stand for about 10 minutes.

I set the oven to fan grill at 170 degrees Celsius and put the fish in. After about 15–18 minutes it’s ready to serve.

I served it without the skin, lifting the flesh off as I put each portion on the plates. All done. Enjoy!