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Baked Salmon with Apple and Thyme
This Baked Salmon with Apple and Thyme combines the sweetness of honey (or maple syrup), the warmth of ginger, and the tartness of apple cider vinegar. Topped with fresh apples, thyme, and pomegranate seeds, it’s a simple yet elegant dish perfect for any occasion.
- Prep Time: 10 min
- Cook Time: 8 min
- Total Time: 18 min
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
1 lb salmon filets
2 medium apples, sliced
Bundle of thyme
2 tbsp honey or maple syrup
2 tbsp apple cider vinegar
1 tsp ground ginger
1/4 tsp paprika
1 tsp salt
Fresh pomegranate seeds for topping
Salt and pepper to taste
Instructions
- Preheat the oven to 400°F.
- In a small bowl, whisk together honey (or maple syrup), apple cider vinegar, ginger, paprika, and salt.
- Cut the salmon into 1 to 1½-inch slices. Brush generously with the vinegar mixture on both sides.
- Place each salmon filet on an individual sheet of foil. Top with sliced apples and sprinkle with thyme, salt, and pepper.
- Bring the long edges of the foil together to form an “A-frame,” leaving some air inside, and close the sides.
- Place the wrapped salmon on a baking sheet and bake for 6-8 minutes, until salmon flakes or reaches an internal temperature of 145°F.
- Garnish with fresh pomegranate seeds before serving.
Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.