Lupin 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 real star here is the fresh herb crust — a fragrant blend of parsley, chives, dill, thyme, and lemon zest pressed right onto the flesh before it hits the oven, creating a bright, aromatic coating that perfumes the whole kitchen as it roasts. Because the recipe relies entirely on whole, recognizable ingredients — fresh herbs, garlic, olive oil, and quality fish — there's no need to scrutinize labels or worry about hidden legume-derived fillers that can sneak into spice blends and pre-made coatings. The technique is straightforward: season, coat, roast, done. Pulling the fillets at 145°F ensures the salmon stays moist and flakes beautifully rather than drying out, and the skin-on approach helps the fish hold together on the pan. A squeeze of lemon at the table ties everything together and cuts through the richness of the olive oil in the best possible way. It's the kind of clean, confident cooking that makes you wonder why you'd ever reach for a store-bought shortcut.
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!