Xanthan Gum Free Herb-Crusted Wild Salmon
Wild salmon roasted at high heat until flaky and fragrant is one of those weeknight dinners that feels far more impressive than the effort involved. The herb crust here is a vibrant mix of parsley, chives, dill, thyme, lemon zest, and garlic — all pressed directly onto the flesh so every bite carries that bright, garden-fresh flavor. Because the entire recipe is built from whole, single-ingredient foods, there are no hidden additives or stabilizers to worry about, making it a natural fit for anyone avoiding thickeners like xanthan gum. Plenty of packaged spice blends and marinades sneak in unexpected binders, but this one sidesteps all of that by relying entirely on fresh herbs and good olive oil. The skin-on fillets roast on a parchment-lined sheet, which keeps cleanup easy and helps the crust set into a gorgeous, aromatic coating. A squeeze of lemon at the table ties everything together and makes the flavors pop even more. It's the kind of clean, confident cooking that proves simple ingredients, handled well, never need anything extra.
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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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