Nonna Lulu's Zesty Herbed Salmon Recipe
Discover Nonna Lulu's Herbed Salmon recipe—with garlic, thyme, lemon, chives.. and a secret ingredient. Bake it or grill it!
Equipment
- 4 sheets of parchment paper if baking the fish in the oven
- 1 meat thermometer (optional)
Ingredients
- 4 fillets salmon
Herb Mix
- 2 cloves fresh garlic minced
- 1 handful chives minced
- 6 sprigs fresh thyme minced
- 1 tbsp lemon zest from about one lemon (save the juice!)
- 1 inch fresh ginger (optional) zested
- 1 lemon juiced
- 4 pinches fine salt; or to taste sea salt or kosher salt
- black pepper to taste
- 4 drizzles olive oil extra virgin
Instructions
Prepare the Herb Mix
- Finely mince together all of the aromatics: garlic, chives, thyme, lemon zest and ginger.
Prepare the Salmon
- Remove salmon fillets from the refrigerator about 20 minutes before you plan to cook it. Salt and pepper the tops of the salmon fillets.
- Distribute the herb mix evenly between the salmon, coating the top of each filet. Add a drizzle of extra virgin olive oil and a squeeze of lemon juice to the top of each fillet as well.
Let Salmon Rest at Room Temperature
- Let the salmon rest at room temperature for about 20 minutes. The 20 minutes it takes to bring the salmon to room temperature is the right amount of time for the herbs to season the salmon as well.
Grill or Bake the Salmon
- To Bake: Place each herbed salmon fillet on a piece of parchment paper large enough to fold over and seal. Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.Bake the salmon fillets on a baking sheet at 400° Fahrenheit (200° Celsius) in a pre-heated static oven. Bake them for about 12-15 minutes, depending on the thickness of the salmon. Generally, you want to aim for an internal temperature of 145° degrees Fahrenheit (63° degrees Celsius) as recommended by the FDA.
- To Grill: Cook each side of the salmon (starting with the skin-side up) for 3-4 minutes. Generally, you want to aim for an internal temperature of 145° degrees Fahrenheit (63° degrees Celsius) as recommended by the FDA. Cook times depend on the thickness of the fillet.