Pescatarian Herb-Crusted Wild Salmon
Wild salmon is the star here — rich, flaky, and full of natural flavor that barely needs any help to shine. A fragrant blend of parsley, chives, dill, thyme, lemon zest, and garlic gets pressed right onto the flesh, forming a bright, herby crust that perfumes the whole kitchen as it roasts. The technique is straightforward: season, coat, and slide the pan into a 400°F oven for about 12 to 15 minutes until the fish is perfectly opaque and pulls apart at the gentlest nudge of a fork. Skin-on fillets help the salmon stay moist and hold their shape on the baking sheet, so you get a clean, restaurant-worthy result without any fuss. A squeeze of lemon over the top right before serving ties everything together with a little brightness that cuts through the richness of the fish. It's the kind of weeknight dinner that feels genuinely special without demanding much from you at all.
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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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