Herb Salmon

Herbed Salmon


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Herb Salmon


1 Pound Skinless Salmon Fillet Cut Into 4 Portions

1 Lemon

1 Tablespoon Dillweed

1 Tablespoon Lemon Thyme

1 Tablespoon Italian Parsley

½ Teaspoon Kosher Salt

½ Teaspoon Freshly Ground Pepper

2 Tablespoons Softened Butter

Preheat your oven to 350° F. Rinse the fish and pat dry. Shred 1 teaspoon of the peel from the lemon and set aside. Juice half the lemon. In a small bowl combine the lemon peel, herbs, salt & pepper and butter. Stir to combine. Spread evenly on the salmon. Heat a large oven-proof skillet over a medium heat. Add the salmon, her side down. Turn the salmon. Pour the lemon juice over. Place the pan in the oven and cook for 5 minutes until the salmon flakes easily with a fork. Transfer to a serving platter. Drizzle with the pan juices. Top with the additional shredded lemon peel. Serves 4


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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