How to cook
Place the fish at room temperature while you prepare the sauce. Rub it with salt and olive oil and place it in a lightly greased pan.
For the saffron sauce, chop the onion and garlic and stew them in olive oil for 7 minutes or until they soften.
Pour the flour and stir on low to moderate heat for 2 minutes.
Pour the alcohol and water in a thin stream, while stirring constantly, so that no lumps form. Season with salt, saffron and very little cinnamon and boil for another 7 minutes.
During this time, preheat the oven to 390°F (200 degrees) and bake the salmon for 10 minutes. When the sauce is ready, pour it on it, sprinkle it with thyme and bake for another 10 minutes.
The time also depends on the thickness of the piece of fish, as well as the degree of baking that you prefer.
In this case, my fillet is 1″ (2.5 cm) in its thickest part and I prefer it to remain tender, not too baked and dry. If your salmon is thinner, reduce the time.
Serve the baked fish while it's warm. The salmon with saffron sauce is unique - try it.
Enjoy your meal!