Artificial Food Coloring Free Herb-Crusted Wild Salmon
Wild salmon roasted with a blanket of fresh herbs is the kind of weeknight dinner that feels genuinely special without requiring much effort. Every ingredient here is exactly what it says it is — real fish, real herbs, real olive oil — so there's no guesswork about what's hiding in a sauce packet or a pre-made seasoning blend. The herb crust brings together parsley, chives, dill, thyme, and a hit of lemon zest with minced garlic, and the combination is bright, aromatic, and deeply savory all at once. Pressing that mixture onto the flesh side of each fillet before roasting means the herbs meld into the salmon as it cooks, creating a fragrant, slightly crisp top layer over tender, flaky fish. Roasting at 400°F keeps the process simple and hands-off, and pulling the fillets at 145°F guarantees perfectly cooked salmon every time. A squeeze of fresh lemon at the table ties everything together and keeps the whole plate tasting clean and vibrant. This is the kind of recipe you'll come back to again and again precisely because it's so unfussy and so good.
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Learn more →Ingredients
4 servings
- 4 wild salmon fillets (about 6 oz each), skin-on
- 2 tbsp extra-virgin olive oil, divided
- ½ tsp fine sea salt
- ¼ tsp black pepper
For the herb crust
- ¼ cup fresh flat-leaf parsley, finely chopped
- 2 tbsp fresh chives, finely chopped
- 2 tbsp fresh dill, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tsp lemon zest (from about 1 lemon)
- 1 tbsp extra-virgin olive oil
- 1 clove garlic, minced
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
- 2
In a small bowl, combine the parsley, chives, dill, thyme, lemon zest, minced garlic, and 1 tbsp olive oil. Stir until the herbs are evenly coated and the mixture holds together loosely.
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