Citric Acid Free Herb-Crusted Wild Salmon
Wild salmon is one of those ingredients that barely needs help, but a blanket of fresh herbs takes it somewhere truly special. The crust here layers parsley, chives, dill, and thyme with a touch of lemon zest and garlic, pressing into the flesh before the fillets go into a hot oven — the result is aromatic, golden-edged, and deeply savory. For anyone avoiding citric acid, this kind of recipe is a breath of fresh air, since so many store-bought marinades and seasoning blends sneak it in as a preservative or flavor enhancer. Every ingredient here is straightforward and whole, so there's no label-reading anxiety, just good food. The lemon zest delivers that bright, citrus-forward lift without the processed acid, and the optional lemon wedges at the end are entirely your call. Roasting at 400°F keeps the fish moist and flaky while the herb crust sets beautifully on top — it's an elegant weeknight dinner that looks far more involved than it actually is.
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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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