Hazelnut Free Herb-Crusted Wild Salmon
Wild salmon roasted at high heat is one of those weeknight dinners that feels far more impressive than the effort involved. The real star here is the fresh herb crust — a fragrant blend of parsley, chives, dill, thyme, lemon zest, and garlic that gets pressed directly onto the flesh and caramelizes beautifully in the oven. Every ingredient in this recipe is naturally free from tree nuts, so there's no need to scrutinize labels or worry about hidden oils sneaking into your meal. The whole thing comes together with pantry staples and a hot oven, making it as practical as it is delicious. Pressing the herb mixture onto the oiled, seasoned fillets before roasting ensures it clings and forms a fragrant, golden crust rather than sliding off. A squeeze of lemon at the table brightens everything up and cuts through the richness of the salmon perfectly. It's the kind of clean, vibrant dish that earns a permanent spot in your dinner rotation.
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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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