1/4cupSpiker's ShrubsApple Crisp, Ginger Bite, or Pineapple Basil
1 1/2tspgrated lemon zest
sea salt and coarsely ground pepper
Mix together shrub, thyme, lemon zest, oil, salt and pepper. Pour over salmon and marinate 1 hour on the counter, or 4 hours refrigerated.
Preheat oven to 450°F. While oven is heating, remove salmon from marinade and place on a plate. In a small saucepan, heat the marinade and simmer until reduced by half.
Place salmon skin-side up on a rack placed over a roasting pan or cast-iron skillet lined with foil (for easier clean-up).
Bake for 10 to 12 minutes, basting once or twice with the marinade. Salmon should look golden, and white juices should just begin to appear.
Place salmon on 4 plates. Sprinkle with Marblehead sea salt and ground pepper. (You may leave the crisp skins on, or peel them off and drizzle with more shrub glaze.)