Rice Free Herb-Crusted Wild Salmon
Wild salmon gets a serious upgrade here, with a fragrant blanket of parsley, chives, dill, thyme, lemon zest, and garlic pressed right onto the flesh before it hits a hot oven. The result is a fillet that's golden and herb-scented on top, tender and flaky underneath — the kind of dinner that looks far more impressive than the effort involved. Everything comes together in one bowl and one baking sheet, which means less cleanup and more time at the table. Since the entire dish is built around fresh herbs, olive oil, and quality fish, there's nothing hidden to second-guess — just clean, whole ingredients from start to finish. A squeeze of lemon over the top right before serving ties all those bright flavors together beautifully. This is the sort of recipe that earns a permanent spot in your weeknight rotation.
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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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