Best 11 Herb Roasted Salmon Recipes

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# **Herb Roasted Salmon: A Culinary Symphony of Flavor and Elegance**

Welcome to a culinary journey where taste and simplicity intertwine to create a dish that will tantalize your taste buds and impress your dinner guests. Herb Roasted Salmon is an exquisitely simple yet elegant dish that captures the essence of culinary excellence. This article presents a symphony of herb-roasted salmon recipes, each offering unique flavor profiles and cooking techniques to suit every palate. Whether you prefer a classic preparation or a more adventurous twist, these recipes will guide you towards creating a memorable dining experience. Indulge in a culinary adventure as we explore the diverse world of herb-roasted salmon, where fresh herbs, zesty citrus, and aromatic spices come together to create a symphony of flavors.

## **Recipes Included:**

- **Classic Herb Roasted Salmon:** A timeless recipe that showcases the natural flavors of salmon, enhanced by a vibrant blend of herbs and zesty lemon.
- **Mediterranean Herb Roasted Salmon:** A delightful twist on the classic, featuring a vibrant blend of Mediterranean herbs and tangy sun-dried tomatoes.
- **Spicy Herb Roasted Salmon:** For those who love a bit of heat, this recipe infuses the salmon with a vibrant blend of chili powder, cumin, and paprika.
- **Lemon and Dill Herb Roasted Salmon:** A refreshing and flavorful combination of lemon, dill, and garlic, creating a light and aromatic dish.
- **Honey and Mustard Herb Roasted Salmon:** A sweet and tangy glaze made from honey, mustard, and herbs adds a delightful complexity to the salmon.
- **Pesto Herb Roasted Salmon:** A vibrant and herbaceous pesto, made from fresh basil, pine nuts, and Parmesan cheese, adds a burst of flavor to the salmon.

Let's cook with our recipes!

HERB-ROASTED SALMON FILLETS



Herb-Roasted Salmon Fillets image

My roasted salmon is so simple but elegant enough to serve to company. I make it on days when I have less than an hour to cook. The salmon seasoning is an easy way to add flavor. -Luanne Asta, Hampton Bays, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

4 salmon fillets (6 ounces each)
4 garlic cloves, minced
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 tablespoon olive oil
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
3/4 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 425°. Place salmon in a greased 15x10x1-in. baking pan, skin side down. Combine remaining ingredients; spread over fillets. Roast to desired doneness, 15-18 minutes.

Nutrition Facts : Calories 301 calories, Fat 19g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 529mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges

ROASTED SALMON WITH LEMON-GARLIC HERB BUTTER



Roasted Salmon With Lemon-Garlic Herb Butter image

As I watched Food Network's Ina Garten make Salmon Nicoise, I was inspired to use the technique of smoothing a thick marinade over salmon filets before roasting. Her marinade is olive oil-based, whereas mine is butter-based and resembles herb butter. My husband was returning from a business trip, so I wanted to surprise him with an elegant dinner. I served this dish alongside lemon-roasted asparagus and roasted garlic smashed potatoes. Needless to say, he was very pleased. Hope you enjoy as well!

Provided by MarthaStewartWanabe

Categories     < 60 Mins

Time 42m

Yield 4 serving(s)

Number Of Ingredients 10

4 tablespoons butter, softened to room temperature
1 tablespoon thyme, fresh, chopped
1 tablespoon rosemary, fresh, chopped
1 garlic clove, minced
1/4 teaspoon black pepper, freshly ground
1 tablespoon lemon zest
1 tablespoon lemon juice, fresh
4 lemon slices, halved (optional for garnish)
4 sprigs rosemary, fresh (optional for garnish)
4 salmon fillets

Steps:

  • Preheat oven to 375°F.
  • In a small mixing bowl, combine butter, thyme, rosemary, garlic, pepper, lemon zest and lemon juice.
  • Arrange salmon filets skin-side-down in a baking pan.
  • Gently spread butter mixture evenly over filets. If desired, garnish by arranging lemon slices (two per filet) atop filets and top each filet with sprig of rosemary. Marinate at room temperature for 15 minutes.
  • Roast for 12-15 minutes or until fish flakes easily when fork-tested.

SLOW-ROASTED CITRUS SALMON WITH HERB SALAD



Slow-Roasted Citrus Salmon With Herb Salad image

This is truly the best way to cook salmon. Slowly roasting an already fatty fish in an even more luxurious fat (here, olive oil) makes it nearly impossible to overcook. Plus, you can flavor that oil with whatever you fancy - spices, herbs, citrus, chiles - which, in turn, will flavor the fish. It's a very simple method for cooking any large piece of fish (cod or halibut work well here, too). This makes it the ideal dinner party trick, sitting perfectly in the center of a Venn diagram where "looks impressive" and "not a ton of work" overlap. It also doubles beautifully. Store any leftover salmon in the remaining oil, which will keep it from drying out, and use it to elevate a salad or a bagel with cream cheese.

Provided by Alison Roman

Categories     weekday, weeknight, seafood, main course

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 8

1 (1 1/2-pound) piece skinless salmon fillet (or halibut or cod)
Kosher salt and black pepper
2 lemons, Meyer or regular, thinly sliced, plus 1 tablespoon fresh lemon juice
1 blood orange, mandarin orange or regular orange, thinly sliced
6 sprigs thyme, rosemary, oregano or marjoram (optional)
1 1/2 cups olive oil
2 cups herbs, such as parsley, cilantro, dill and tarragon, roughly picked from the stem
Flaky sea salt, for serving

Steps:

  • Heat oven to 300 degrees. Season salmon with salt and pepper on both sides. Place in a large baking dish with sliced lemons, orange and thyme (or rosemary, oregano or marjoram), if using.
  • Drizzle everything with olive oil and bake until salmon is just turning opaque at the edges and is nearly cooked through, 25 to 35 minutes.
  • Toss fresh herbs with 1 tablespoon lemon juice and flaky salt. Serve alongside salmon.

Nutrition Facts : @context http, Calories 768, UnsaturatedFat 54 grams, Carbohydrate 11 grams, Fat 70 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 11 grams, Sodium 510 milligrams, Sugar 2 grams

BAREFOOT CONTESSA'S HERB-ROASTED SALMON



BAREFOOT CONTESSA'S HERB-ROASTED SALMON image

Categories     Fish     Roast     Healthy

Yield 5-6 people

Number Of Ingredients 9

1 large (2 to 2 1/2 pound) salmon fillet, bones and skin removed
Kosher salt and freshly ground black pepper
1/4 cup good olive oil
2 tablespoons freshly squeezed lemon juice
5 scallions, white and green parts, minced
1/2 cup minced fresh dill
1/2 cup minced fresh parsley
1/4 cup dry white wine
Lemon wedges, for serving

Steps:

  • 1. Place the salmon fillet in a nonreactive roasting dish and season it generously with salt and pepper. Whisk together the olive oil and lemon juice and drizzle the mixture evenly over the salmon. Let it stand at room temperature to marinate for 15 minutes. 2. Preheat the oven to 425 degrees. 3. In a bowl, stir together the scallions, dill, and parsley. Scatter the herb mixture over the salmon fillet, turning it so that both sides become generously coated with the green herbs. Pour the wine over and around the fish fillet. 4. Roast the salmon for 10 to 12 minutes, until almost cooked in the center at the thickest part. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes. Cut the salmon across into serving pieces and serve hot with lemon wedges.

HERB-CRUSTED SALMON WITH ROASTED LEMONS



Herb-Crusted Salmon with Roasted Lemons image

A whole salmon fillet is a dish all your guests, including non-meat-eaters, will ooh and aah over.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 8

1/4 cup panko (Japanese breadcrumbs)
1/4 cup chopped flat-leaf parsley
1 tablespoon chopped dill, tarragon, or chives (optional)
1 tablespoon plus 1 teaspoon olive oil
1 3-pound salmon fillet, skin on, small bones removed
1/4 cup Dijon mustard
Coarse salt and ground pepper
2-3 lemons, quartered, seeds removed

Steps:

  • Preheat oven to 475 degrees. Toss panko with herbs and 1 tablespoon oil.
  • Place salmon (skin down) on parchment-lined baking sheet. Spread evenly with mustard; season with salt and pepper. Sprinkle with reserved panko mixture, patting gently. Scatter lemons around salmon and drizzle them with oil.
  • Roast salmon until it flakes easily, 18 to 20 minutes. With a large spatula, loosen it from skin (which should stick to parchment). Transfer fish to platter and garnish with roasted lemons.

HERB-ROASTED SALMON WITH TOMATO-AVOCADO SALSA



Herb-Roasted Salmon with Tomato-Avocado Salsa image

Provided by Valerie Bertinelli

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 11

2 tablespoons olive oil, plus more for the baking sheet and salmon
1/3 cup finely chopped fresh dill
1/3 cup finely chopped fresh flat-leaf parsley
3 tablespoons finely chopped fresh chives
3 tablespoons finely chopped fresh basil
2 1/4 pounds center-cut salmon fillet, skin and bones removed
Kosher salt and freshly ground black pepper
2 large avocados
12 ounces mixed-colored cherry or grape tomatoes, halved or quartered if large
2 tablespoons fresh lemon juice
1 small shallot, minced

Steps:

  • Preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper and brush it lightly with oil.
  • Mix together the dill, parsley, chives and basil in a small bowl. Reserve 2 tablespoons of the mixture for the salsa and set aside.
  • Put the salmon on the prepared baking sheet and sprinkle all over with salt and pepper. Drizzle the top lightly with oil, then top evenly with the herb mix. Bake until just cooked through, 20 to 25 minutes.
  • Meanwhile, halve and peel the avocados and cut them into 1/2-inch pieces. Put the avocados in a large bowl and gently toss with the tomatoes, lemon juice, shallots, 2 tablespoons oil, 1/2 teaspoon salt and the reserved herbs. Transfer to a serving bowl.
  • Serve the salmon with the salsa on the side.

SLOW ROASTED SALMON WITH CAPER-AND-HERB RELISH



Slow Roasted Salmon with Caper-and-Herb Relish image

After a long, slow roasting in the oven, salmon becomes even more succulent.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 10

4 skinless salmon fillets, (6 ounces each)
1 1/4 teaspoons coarse salt
Freshly ground pepper
1 small shallot, finely chopped
2 tablespoons capers, drained and rinsed
Grated zest and juice of 1 lemon, preferably organic
1 tablespoon extra-virgin olive oil
1 cup loosely packed fresh flat-leaf parsley, roughly chopped
2/3 cup chopped mixed fresh herbs, such as tarragon, chervil, dill, and mint
1 bunch pencil-thin asparagus, tough ends snapped off

Steps:

  • Preheat oven to 250 degrees, with rack in upper third. Place salmon on a parchment-lined baking sheet. Sprinkle both sides of each fillet with 1/4 teaspoon salt; season evenly with pepper. Bake until opaque but still bright pink in the middle, 25 to 30 minutes. Remove from oven.
  • Meanwhile, make relish: In a small bowl, stir together shallot, capers, lemon zest and juice, and remaining 1/4 teaspoon salt; season with pepper. Add oil, parsley, and mixed herbs; toss to combine.
  • Place asparagus in a steamer basket set over a pot of simmering water; steam until spears are crisp-tender and bright green, 3 to 4 minutes. Divide asparagus among serving plates. Place a salmon fillet on each plate next to asparagus, and spoon relish on top of fish.

Nutrition Facts : Calories 360 g, Cholesterol 112 g, Fat 22 g, Fiber 2 g, Protein 36 g, Sodium 206 g

ROASTED PECAN AND HERB-CRUSTED SALMON



Roasted Pecan and Herb-Crusted Salmon image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 19

1 small fennel bulb, cored and thinly sliced
2 plum tomatoes, cored and cut in half lengthwise
1/2 cup julienned yellow bell pepper
1/2 cup julienned green bell pepper
1/2 cup sliced red onion
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/8 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
2 tablespoons chopped fennel fronds (all stems or stalks removed)
2 tablespoons chopped fresh basil leaves
1 1/2 tablespoons Dijon mustard
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
4 (8-ounce) boneless, skinless salmon fillets
2 ounces dry vermouth or white wine
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter, melted
1/2 cup coarsely chopped pecans

Steps:

  • Preheat oven to 400 degrees F.
  • To make the vegetable mixture: Combine all of the ingredients in shallow roasting pan and toss to mix. Spread the mixture out to form a bed for the salmon.
  • To make the salmon: In a small bowl, mix the fronds, basil, mustard, salt, and pepper. Rub each salmon fillet with the mixture and arrange them over the top of the vegetables. Drizzle the fillets with the vermouth and lemon juice.
  • Combine the melted butter and pecans in a small bowl, and top each fillet with the mixture. Roast the salmon until just cooked thorough and the vegetables are tender, about 15 to 17 minutes. Serve immediately.

HERB-ROASTED SALMON, POTATOES, CARROTS, AND SUGAR SNAP PEAS



Herb-Roasted Salmon, Potatoes, Carrots, and Sugar Snap Peas image

Provided by Jeanne Thiel Kelley

Categories     Herb     Potato     Roast     Low Cal     High Fiber     Dinner     Seafood     Salmon     Carrot     Healthy     Sugar Snap Pea     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 16

2 green onions, chopped
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh mint
1 tablespoon coriander seeds
4 tablespoons extra-virgin olive oil, divided, plus additional for brushing
2 tablespoons fresh lemon juice, divided
2 garlic cloves, pressed, divided
1 teaspoon finely grated lemon peel, divided
4 6-ounce salmon fillets (preferably wild)
1/2 cup plain whole-milk yogurt
1 tablespoon tahini (sesame seed paste)*
12 ounces fingerling potatoes, scrubbed, halved lengthwise
1 bunch baby carrots, trimmed
8 ounces sugar snap peas, strings removed
Lemon wedges

Steps:

  • Toss green onions, dill, cilantro, and mint in small bowl. Set herb mixture aside. Toast coriander seeds in small dry skillet over medium heat until slightly darker in color and fragrant, about 2 minutes. Cool. Crush in mortar with pestle, or place in plastic bag and coarsely crush with mallet or rolling pin.
  • Whisk 1 tablespoon oil, 1 tablespoon lemon juice, 1 garlic clove, 1/2 teaspoon lemon peel, and half of crushed coriander in 11x7x2-inch glass baking dish. Sprinkle salmon with salt and pepper; add to baking dish and turn to coat. Let salmon marinate at least 15 minutes and up to 30 minutes.
  • Mix yogurt, tahini, 1 tablespoon oil, 1 tablespoon lemon juice, 1 garlic clove, and 1/2 teaspoon lemon peel in small bowl. Stir in half of herb mixture.
  • Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 400°F. Brush 2 large rimmed baking sheets with oil. Toss potatoes, carrots, remaining coriander, and 2 tablespoons oil in large bowl. Spread potato mixture on 1 baking sheet; sprinkle with salt and pepper. Roast on top oven rack until almost tender, about 18 minutes.
  • Meanwhile, arrange salmon on second oiled sheet. Toss snap peas with remaining marinade in dish; stir into potato mixture.
  • Transfer sheet with potato mixture to lower oven rack. Place sheet with salmon on upper oven rack. Roast salmon until just opaque in center and vegetables until tender, about 8 minutes.
  • Transfer salmon to platter. Mix remaining herb mixture into vegetables; spoon vegetables around salmon. Garnish with lemon wedges; serve with yogurt sauce.
  • Available at some supermarkets, natural foods stores, and Middle Eastern markets.

ROASTED SALMON WITH ORANGE-HERB SAUCE



Roasted Salmon with Orange-Herb Sauce image

Categories     Citrus     Fish     Herb     Roast     Dinner     Orange     Salmon     Fall     Healthy     Dill     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 9

1 large orange, unpeeled, sliced
1 large onion, halved, thinly sliced
1 1/2 tablespoons olive oil
6 3-ounce skinless salmon fillets
3 tablespoons chopped fresh dill
1/2 cup orange juice
1/4 cup thinly sliced green onions
1 1/2 tablespoons fresh lemon juice
Additional unpeeled orange slices

Steps:

  • Preheat oven to 400°F. Place orange slices in single layer in 13x9x2-inch glass baking dish. Top with onion slices. Drizzle with oil. Sprinkle with salt and pepper. Roast until onion is brown and tender, about 25 minutes. Remove from oven. Increase oven temperature to 450°F.
  • Push orange and onion slices to side of baking dish. Arrange salmon in center of dish. Sprinkle with salt, pepper and 1 1/2 tablespoons dill. Spoon orange and onion slices atop salmon. Roast until salmon is opaque in center, about 8 minutes.
  • Meanwhile, mix orange juice, green onions, lemon juice and remaining 1 1/2 tablespoons dill in small bowl.
  • Transfer salmon to platter. Spoon onion alongside; discard roasted orange slices. Pour orange sauce over fish. Garnish with additional orange slices.

HERB ROASTED SALMON



HERB ROASTED SALMON image

Categories     Fish     Roast

Yield 6 People

Number Of Ingredients 9

1 large (2 to 2 1/2 pound) salmon fillet, bones and skin removed
Kosher salt and freshly ground black pepper
1/4 cup good olive oil
2 tablespoons freshly squeezed lemon juice
5 scallions, white and green parts, minced
1/2 cup minced fresh dill
1/2 cup minced fresh parsley
1/4 cup dry white wine
Lemon wedges, for serving

Steps:

  • 1. Place the salmon fillet in a nonreactive roasting dish and season it generously with salt and pepper. Whisk together the olive oil and lemon juice and drizzle the mixture evenly over the salmon. Let it stand at room temperature to marinate for 15 minutes. 2. Preheat the oven to 425 degrees. 3. In a bowl, stir together the scallions, dill, and parsley. Scatter the herb mixture over the salmon fillet, turning it so that both sides become generously coated with the green herbs. Pour the wine over and around the fish fillet. 4. Roast the salmon for 10 to 12 minutes, until almost cooked in the center at the thickest part. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes. Cut the salmon across into serving pieces and serve hot with lemon wedges.

Tips:

  • Choose the freshest salmon: Look for salmon that is bright in color and has a mild, briny smell.
  • Use a variety of herbs: This recipe uses a combination of thyme, rosemary, and parsley, but you can use any herbs that you like.
  • Don't overcrowd the baking sheet: Make sure there is enough space between the salmon fillets so that they can cook evenly.
  • Roast the salmon until it is cooked through: The salmon is done cooking when it flakes easily with a fork.
  • Serve the salmon immediately: Roasted salmon is best served hot out of the oven.

Conclusion:

This herb-roasted salmon is a delicious and easy-to-make meal that is perfect for any occasion. The salmon is cooked to perfection and the herbs add a wonderful flavor. This recipe is sure to become a favorite in your household.

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