Turkey Free Herb-Crusted Wild Salmon

Total time30 min

Prep time15 min

Cook time15 min

4.7

(16)

Wild salmon is the star here, and it earns every bit of the spotlight. A fragrant blend of parsley, chives, dill, thyme, lemon zest, and garlic gets pressed directly onto the flesh, forming a bright, herby crust that perfumes the whole kitchen as it roasts. The skin-on fillets go into a 400°F oven and emerge beautifully opaque and flaky in just over ten minutes, with the herb layer locked on and lightly golden at the edges. Olive oil does the heavy lifting in terms of richness, keeping the fish moist without any dairy or heavy sauces to worry about. This is the kind of dish that looks like you spent hours on it but comes together with a cutting board, a bowl, and a single baking sheet. A squeeze of fresh lemon at the table ties everything together and makes the herbs pop even more. Whether you're cooking for a weeknight dinner or something a little more special, this one is genuinely hard to beat.

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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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