Peanut Free Herb-Crusted Wild Salmon
Wild salmon roasted at high heat is already a weeknight winner, but pressing a fragrant blanket of parsley, chives, dill, thyme, lemon zest, and garlic onto each fillet before it hits the oven takes things to a whole other level. The herbs toast slightly in the oven, creating a delicate crust that locks in moisture and perfumes every bite. Because the entire dish is built from fresh fish, olive oil, and garden herbs, there are no hidden sauces or spice blends to second-guess — just clean, straightforward ingredients you can see and trust. That peace of mind matters when you're cooking for someone who needs to avoid cross-contact with nuts, and this recipe makes it genuinely easy. The skin-on fillets roast on parchment, so cleanup is minimal and the fish lifts off the pan beautifully once it's flaky and opaque. A squeeze of lemon at the table brightens everything and keeps the flavors feeling light and fresh. It's the kind of dish that looks impressive enough for company but comes together with almost no fuss.
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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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