Categories: Fish
Ingredients
- 12 ounces salmon fillet, skin on (or 6 ounces per person)
- 1 small shallot, finely chopped (about 1 heaped tablespoon)
- 2 tablespoons chopped parsley
- 2 tablespoons chopped basil (or other herb of your choice)
- 1 teaspoon dried dill (or 1 tablespoon fresh)
- Finely grated zest of a lemon (1 loosely packed tablespoon)
- 1 tablespoon of olive oil or enough to moisten the herbs
- A generous pinch of flaky sea salt
Directions
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A half-hour before you start: Remove the salmon from the refrigerator, unwrap it, and let it sit on the counter to come to room temperature. Place a pan 1/2 full of water (I use a 8" round cake tin) in the oven on the lower rack and preheat to 250°F.
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Prep the herb paste: Finely chop the shallot, parsley, basil, and other herbs. Zest the lemon (I find a Microplane is the best way to go.) Mix the shallot, herbs, and lemon zest in a bowl, and moisten with the olive oil to form a rough paste.
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Prepare the baking tray: Lightly oil the rack and place it over the tray. Place the salmon fillet skin-side down on the rack.
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Coat the salmon with the herbs: Pat the herbs on top of the salmon, forming a thick layer. I haven’t had much luck coating the sides (the herbs usually fall off), but you can certainly give it a try.
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Bake the salmon 25 to 30 minutes: Place the salmon in the oven on the middle rack and close the door immediately. Bake for 25 to 30 minutes. A thicker fillet will usually need a little longer time. Check for doneness at 20 minutes: