Macadamia Free Herb-Crusted Wild Salmon

Total time30 min

Prep time15 min

Cook time15 min

4.7

(16)

Wild salmon roasted at high heat is one of those weeknight dinners that feels far more impressive than the effort involved. A vibrant blanket of parsley, chives, dill, thyme, lemon zest, and garlic gets pressed directly onto the flesh before the fillets go into the oven, creating a fragrant, golden crust that locks in all that rich, natural moisture. The result is salmon that's perfectly opaque and flaky at the center with a herby, aromatic top layer that makes every bite feel restaurant-worthy. Because the entire recipe leans on fresh herbs, olive oil, and clean pantry staples, there's no need to scan labels or worry about hidden nut ingredients sneaking in through a store-bought crust or seasoning blend. Roasting skin-side down on parchment also means easy cleanup and beautifully even cooking without any fuss. A squeeze of lemon at the table brightens everything up and ties the whole dish together in seconds.

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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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