Nitrate & Nitrite Free Herb-Crusted Wild Salmon
Wild salmon is one of the cleanest, most naturally vibrant proteins you can put on the table, and this roasted preparation lets it shine without any of the cured or processed additions that can sneak unwanted preservatives into your meal. The herb crust — a fragrant mix of flat-leaf parsley, chives, dill, thyme, and bright lemon zest — presses right onto the flesh and roasts into something almost impossibly aromatic. Every ingredient here is whole and straightforward: fresh herbs, garlic, olive oil, and a squeeze of lemon are all you need to build serious flavor. It's the kind of dish that looks like it came from a nice restaurant but comes together on a single sheet pan in your own oven. The skin-on fillets hold together beautifully during roasting, and that herb layer forms a delicate, fragrant crust that makes every bite feel intentional. Serve it straight from the oven with lemon wedges and you've got a centerpiece-worthy dinner that's as clean and unfussy as cooking gets.
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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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