Sesame Free Herb-Crusted Wild Salmon
Wild salmon roasted with a blanket of fresh herbs is the kind of weeknight dinner that feels far more impressive than the effort involved. Parsley, chives, dill, and thyme come together with bright lemon zest and garlic to form a fragrant crust that locks in moisture and perfumes the whole kitchen as it roasts. The flesh stays tender and flaky inside while the herb layer on top turns beautifully aromatic — no breadcrumbs, no coatings, nothing hidden. For anyone navigating sesame sensitivities, salmon dishes can be surprisingly tricky thanks to sesame oil sneaking into marinades and glazes, but this recipe keeps things clean with nothing but olive oil, fresh herbs, and simple seasoning. Every ingredient is straightforward and easy to verify, so you can cook with total confidence. A squeeze of lemon over the top right before serving ties everything together and makes the flavors pop. It's elegant enough for guests but simple enough to pull off on a Tuesday night.
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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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