Pistachio Free Herb-Crusted Wild Salmon
Wild salmon gets a serious upgrade here, roasted at high heat until the flesh turns perfectly opaque and flaky while a fragrant blanket of parsley, chives, dill, thyme, and lemon zest forms a gorgeous, aromatic crust on top. The combination of fresh herbs and garlic pressed gently onto each fillet means every bite delivers bright, garden-fresh flavor alongside the rich, buttery depth of the fish. This is the kind of dish that looks like it came from a nice restaurant but comes together with nothing more than a baking sheet and a hot oven. For anyone navigating tree nut allergies or sensitivities, this recipe is completely built around whole, straightforward ingredients — no specialty coatings, no mixed spice blends with hidden additives, just herbs, olive oil, and great fish. Store-bought crusted or seasoned salmon can be a minefield of ambiguous ingredient lists, so making it yourself this way puts you fully in control. A squeeze of fresh lemon over the top right before serving ties everything together and makes the flavors pop even more.
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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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