Celery Free Herb-Crusted Wild Salmon
Wild salmon roasted at high heat is one of those weeknight dinners that feels genuinely special without demanding much from you. The fillets get a fragrant blanket of parsley, chives, dill, thyme, and lemon zest pressed right onto the flesh, so every bite delivers bright, herby flavor alongside the rich, flaky fish. Because the entire dish is built from fresh herbs, olive oil, garlic, and good-quality salmon, there's nothing lurking in the ingredient list to worry about — no hidden vegetable blends, no pre-made spice mixes, no surprises. Roasting skin-side down on parchment means the crust stays intact and the salmon lifts cleanly off the pan when it's done. A squeeze of lemon at the table ties everything together and cuts through the richness beautifully. It's the kind of clean, confident cooking that looks like you tried much harder than you actually did.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!