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Herb-Crusted Salmon

Herb-Crusted Salmon

Herb-Crusted Salmon

By recipes genie | Published on December 29, 2024

Tools & Equipment

1
Oven
2
Baking Sheet
3
Parchment Paper
4
Small Bowl
5
Cutting Board
6
Sharp Knife
7
Measuring Spoons
8
Measuring Cups
9
Fork

Ingredients

Main

  • 1
    1.5 pounds salmon fillets

Herb Crust

  • 1
    0.25 cup fresh parsley
  • 2
    0.25 cup fresh dill
  • 3
    2 each garlic cloves
  • 4
    0.25 teaspoon lemon zest
  • 5
    2 olive oil tablespoons
  • 6
    0.5 teaspoon salt
  • 7
    0.25 teaspoon black pepper

Optional

  • 1
    1 each lemon

Directions

1

Preheat Oven

Preheat your oven to 400°F (200°C). This step is crucial for even cooking. Make sure your oven is fully preheated before you start cooking the fish. The preheating process ensures the fish cooks evenly and crisply.

2

Prepare Herbs and Garlic

Mince 2 cloves of garlic. Finely chop 1/4 cup of fresh parsley and 1/4 cup of fresh dill. Make sure your herbs are finely minced to get the best flavor distribution. Use a sharp knife and be careful when mincing.

3

Mix Herb Crust Ingredients

In a small bowl, combine the minced garlic, chopped parsley, chopped dill, 1/4 teaspoon of lemon zest, 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix well to ensure all ingredients are evenly distributed.

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4

Prepare Salmon Fillets

Place the salmon fillets on a baking sheet lined with parchment paper. This will make cleanup easier. If you don’t have parchment paper, you can lightly grease the baking sheet with olive oil to prevent sticking. Ensure the salmon is patted dry with a paper towel before placing on the baking sheet.

5

Apply Herb Crust

Evenly spread the herb mixture over the top of each salmon fillet. Ensure the salmon is fully covered with the herb mixture for optimal flavor. The herb crust adds a delightful flavor and texture contrast to the salmon.

6

Bake Salmon

Bake the salmon in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature of the salmon should reach 145°F (63°C). The cooking time may vary based on the thickness of your fillets. The salmon will turn opaque and slightly firm when cooked.

7

Rest and Serve

Once cooked, remove the salmon from the oven and let it rest for a couple of minutes before serving. This allows the juices to redistribute, making the salmon more tender and flavorful. Be careful when removing the baking sheet from the oven as it will be hot.

Recipe Tips

  • Use fresh herbs for the best flavor. Dried herbs can be used, but use half the amount.
  • For extra flavor, marinate the salmon with the herb mixture for 30 minutes before baking.
  • Serve with roasted vegetables or a fresh salad for a complete meal.
  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • Always ensure salmon is cooked to a safe internal temperature of 145°F (63°C).
  • If you do not have parchment paper, you can use aluminum foil or lightly grease the baking sheet. Be careful when removing the fish from foil as it may stick.
  • For a richer flavor, add a tablespoon of lemon juice to the herb mixture. You can also drizzle some lemon juice over the cooked salmon before serving.
  • If you like a crispy crust, you can broil the salmon for the last minute or two of cooking. Keep a close eye on it to avoid burning.
  • To check for doneness, gently press on the thickest part of the salmon with a fork. If it flakes easily, it is ready. Also, the color should be opaque rather than translucent.

Nutrition Facts (per serving)

Calories

350 kcal

Carbs

5g

Protein

40g

Fat

20g

Fiber

1g

Sugar

0g

Sat. Fat

4g

Sodium

450mg

Trans Fat

0g

Cholesterol

120mg

Potassium

500mg

Vitamin A

150%

Vitamin C

10%

Calcium

50%

Iron

1.5%

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