We followed a recipe from Faye Levy’s Feast from the Mideast. An online version is here: http://recipesfrom4everykitchen.blogspot.com/2007/03/lebanese-roasted-salmon.html?m=1 We used dried Greek oregano in lieu of zaatar. We also cooked the whole salmon fillet (1 ¼) lb for 15-17 mins at 450. (Apr. 2017)
Note: Marinate the salmon in the lemon juice/olive oil mixture for no more than 20 mins. Otherwise, the citrus juice may “cook” the fish and alter its texture.
Cooking Adventures 