MSG Free Herb-Crusted Wild Salmon
Wild salmon roasted with a blanket of fresh herbs is one of those dishes that looks impressive but comes together with surprisingly little effort. The crust is built from parsley, chives, dill, and thyme — all bright, garden-fresh flavors that perfume the kitchen the moment they hit the oven. A little lemon zest and minced garlic round everything out, giving the fish a lift without relying on any packaged seasonings or flavor enhancers that can sneak unwanted additives onto your plate. Every single ingredient here is whole and recognizable, which is exactly what you want when you're cooking clean. The technique is simple: press the herb mixture onto seasoned fillets and roast until the flesh is opaque and flakes at the touch of a fork. Skin-on fillets help the fish stay moist and hold together beautifully on the pan. Serve with a squeeze of lemon and you have a dinner that feels genuinely special without a single compromise.
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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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