- 10 sprigs fresh thyme
- 1 large sprig fresh rosemary
- 2 cloves garlic, peeled and lightly crushed
- About 3 cups olive oil, more to cover fish
- 2 pounds salmon fillet, cut into 4 pieces, at room temperature
- 2 lemons, one cut into wedges for garnish
- black pepper to taste
- Minced parsley, chives or another fresh herb, for garnish
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
798 calories; 66 grams fat; 11 grams saturated fat; 34 grams monounsaturated fat; 12 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 46 grams protein; 124 milligrams cholesterol; 193 milligrams sodium
- Combine thyme, rosemary, garlic and oil in a pot just wide enough to hold fish in a single layer without touching. (When fish is added, oil should cover it, so it is better to use more oil than not enough.) Peel 1 lemon, using a vegetable peeler to remove yellow part only, in strips. Add peel to oil. Season fish on both sides with salt and pepper.
- Fit skillet with a deep-frying thermometer and heat oil to 180 degrees over medium-low heat. Reduce heat and monitor temperature, adjusting until temperature is a stable 180, with small bubbles occasionally rising to surface.
- When temperature is stable, add fish. Oil temperature will drop, so raise heat slightly (never above medium-low) just until it reaches 180 again; then reduce.
- Cook fish 13 to 15 minutes, until top is completely opaque and flakes easily with a fork. Remove to a plate lined with paper towels, let drain. Place on serving platter, sprinkle with herbs, and serve immediately with lemon wedges.