45-ounce salmon fillets, about 1 ½ inches thick, skin on (please use wild or salmon that is sustainably raised)
4teaspoongood quality extra virgin olive oil
2tablespoonsminced fresh thyme
1teaspoonminced fresh lemon verbena(optional, but good)
1teaspoongrated lemon zest
salt and freshly ground pepperto taste
Heat the oven to 250º F. Line a cookie sheet with foil and spray with cooking spray, or brush with oil. Place the fish on, skin side down. Season with salt and pepper.
In a small bowl combine the herbs, lemon zest, and oil. Mix well. Spoon evenly over fish. Allow to sit for 15 minutes at room temperature.
Place fish in the oven and cook for 15 - 18 minutes, depending on the thickness of fish or done until your desired degree of doneness (I like mine a little on the rarer side, but it's hard to overcook at such a low temperature). Serve with lemon wedges, if desired.