Seed Oil Free Herb-Crusted Wild Salmon
Wild salmon roasted with a blanket of fresh herbs is exactly the kind of weeknight dinner that feels far more impressive than the effort it takes. The crust is built from parsley, chives, dill, thyme, lemon zest, and garlic — all bound together with extra-virgin olive oil — so every bite is bright, aromatic, and deeply satisfying. Cooking without industrial seed oils can feel limiting when you're scanning ingredient labels on sauces and marinades, but this recipe keeps things beautifully simple: olive oil is the only fat in play, from the brush on the fillets to the herb mixture itself. Pressing the herb crust onto the flesh before roasting means it bakes into a fragrant, slightly crisp layer that locks in moisture and makes the salmon look stunning on the plate. A quick roast at 400°F does all the heavy lifting, and you're left with fillets that are opaque, flaky, and perfectly cooked through. A squeeze of lemon at the table ties everything together and lets those fresh herbs really sing.
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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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