Coconut 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 flesh stays moist and rich while the herb crust — built from parsley, chives, dill, thyme, lemon zest, and garlic — turns fragrant and just barely golden in the oven. Pressing the mixture directly onto the fish before roasting means every bite carries that bright, garlicky herb flavor all the way through. Many store-bought marinades and seasoning blends sneak in unexpected ingredients, so mixing your own crust from scratch gives you complete control over what goes on the plate. The whole thing comes together in one bowl and one baking sheet, which makes cleanup almost as satisfying as the meal itself. A squeeze of lemon over the top right before serving pulls everything together and cuts through the natural richness of the salmon beautifully.
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!