Mustard Free Herb-Crusted Wild Salmon
Wild salmon gets a serious upgrade here, coated in a fragrant blanket of parsley, chives, dill, thyme, lemon zest, and garlic before roasting to flaky, golden perfection. The herb crust is bright and aromatic, pressing right onto the flesh so every bite is packed with fresh flavor rather than just a hint of it. For anyone navigating condiment-heavy seafood recipes, this one is a genuine relief — the ingredient list is clean and straightforward, with nothing hidden in a sauce or marinade that could cause a problem. A quick brush of olive oil, a generous press of herbs, and the oven does the rest in about 15 minutes. The result is restaurant-quality salmon that looks impressive but demands almost no effort. A squeeze of fresh lemon at the table ties everything together and lets those herbs really sing.
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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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