Easy Herb-Encrusted Salmon | Dorothy Lane Market

Easy Herb-Encrusted Salmon

PREP TIME 10 mins
COOK TIME 25 mins
Chef Carrie Walters
  • POSTED Sep 8th, 2021
  • BY Chef Carrie Walters
When you can't catch wild salmon while it's in season, you can always count on farm-raised salmon from sustainable fisheries year-round. We look for farm-raised seafood done the right way, with low stocking densities, no antibiotics or growth promotants, and responsibility of the resources used.

George Punter, CSW and WSQ Wine & Beer Manager, suggests pairing this main course with Bouchard Père & Fils Pinot Noir. 


  • lbs fresh salmon fillet
  • 3 Tbsp Vera Jane's Extra-Virgin Olive Oil
  • Salt and pepper to taste
  • ½ cup fresh herbs (dill, parsley, or chives), chopped
  • 1 shallot, finely minced
  • Zest of 1 lemon


Pre-heat oven to 300°F.
Place a piece of parchment or foil on a baking pan. Place fillet skinside down and season generously with the salt and pepper.
Finely chop the herbs and mix with the minced shallot and lemon zest. Place in a small bowl and drizzle in the olive oil. Mix and pat this herby paste all over the top of the salmon.
Bake for 20-25 minutes depending on the thickness of the salmon fillet. Serve on a platter.


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