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This Italian Herb Salmon is an elegant yet effortless meal that comes together in under 30 minutes. Tender salmon fillets are coated in a vibrant, aromatic crust of Italian herbs, garlic, and lemon zest. The result is a juicy, flavorful dish perfect for weeknights or entertaining.

Recipe Overview

Why You’ll Love This Italian Herb Salmon

Quick & Easy: Ready in about 25 minutes with minimal hands-on time.
Flavor-Packed Crust: A fragrant blend of Italian herbs, garlic, and lemon zest.
Healthy & Satisfying: Packed with omega-3s and protein, no heavy sauces needed.
Elegant Presentation: Golden-brown herb crust looks impressive for any occasion.

Ingredients & Tools

4 salmon fillets (about 150–180 g each), skin-on or skinless
3 tbsp extra virgin olive oil
2 tbsp fresh parsley, finely chopped
1 tbsp fresh oregano, finely chopped (or 1 tsp dried)
1 tsp fresh thyme leaves (or ½ tsp dried)
1 tsp dried basil
3 garlic cloves, minced
1 tsp lemon zest
2 tbsp freshly squeezed lemon juice
½ tsp sea salt
¼ tsp black pepper
¼ tsp red pepper flakes (optional, for a subtle kick)

Tools: Baking sheet, parchment paper, small mixing bowl, citrus zester, brush (optional)

Notes: Fresh herbs provide a brighter flavor, but dried can be used—reduce quantities by about two-thirds if substituting. Don’t skip the lemon zest for its aromatic citrus note.

Nutrition (per serving)

Calories:	320 kcal
Protein:	35 g
Fat:	19 g
Carbs:	2 g
Fiber:	1 g

Serves: 4 | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

Choose the right salmon. Look for fillets that are evenly thick, so they cook at the same rate. I prefer skin-on salmon because the skin helps keep the fillet intact and adds a lovely texture, but skinless works perfectly fine too.
Bring salmon to room temperature. Take the salmon out of the fridge about 15–20 minutes before cooking. This helps it cook more evenly, preventing the outside from overcooking before the center is done.
Don’t skimp on the olive oil. A good-quality extra virgin olive oil not only helps the herb mixture stick to the salmon but also contributes to that beautiful golden crust and rich flavor.
Fresh vs. dried herbs. If you have access to fresh oregano, thyme, and parsley, use them—they provide a brighter, more aromatic flavor. If using dried, reduce the quantities as dried herbs are more concentrated.

How to Make Italian Herb Salmon

Step 1: Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper. Pat the salmon fillets completely dry with paper towels—this is key for helping the herb crust adhere properly and for achieving a nice sear rather than steam. Place the fillets on the prepared baking sheet, spacing them evenly so they cook uniformly.

Step 2: In a small bowl, combine the olive oil, chopped parsley, oregano, thyme, dried basil, minced garlic, lemon zest, lemon juice, salt, black pepper, and red pepper flakes (if using). Stir everything together until well combined. You’ll notice the mixture will be fragrant and slightly thick—this is your flavorful herb paste.

Step 3: Using a spoon or a brush, generously coat the top of each salmon fillet with the herb mixture, pressing gently to help it adhere. Make sure to cover the entire surface evenly—this layer will form that beautiful, golden crust as it bakes. Don’t worry if a little drips down the sides; that’s just extra flavor.

Step 4: Place the baking sheet in the preheated oven and bake for 12–15 minutes, depending on the thickness of your fillets. The salmon is done when it flakes easily with a fork and the internal temperature reaches 52–54°C (125–130°F) for medium-rare or 57°C (135°F) for medium. You’ll notice the herb crust will become fragrant and lightly golden, and the edges of the salmon may appear slightly opaque.

Step 5: Once baked, remove the salmon from the oven and let it rest for 2–3 minutes before serving. This allows the juices to redistribute throughout the fillet, ensuring every bite is moist and tender. Serve with an extra wedge of lemon for squeezing over the top—it really brightens up all the flavors.

Storage & Freshness Guide

Fridge: Store leftovers in an airtight container for up to 2 days.
Freezer: Not recommended; herb crust may become soggy upon thawing.
Reviving: Reheat gently in a 150°C (300°F) oven, covered with foil, for about 10 minutes.

Serving Suggestions

Complementary Dishes

Garlic Parmesan Roasted Asparagus — The savory, cheesy notes of the asparagus pair wonderfully with the herby salmon, and both dishes can roast in the oven at the same time.
Creamy Parmesan Polenta — The soft, comforting texture of polenta is a perfect base for the flaky salmon, and it soaks up any delicious juices from the plate.
Simple Arugula Salad with Lemon Vinaigrette — The peppery arugula and tangy dressing provide a fresh, crisp contrast to the rich, savory salmon.

Drinks

Crisp Sauvignon Blanc — Its citrusy and herbal notes mirror the lemon and herbs in the dish, creating a harmonious pairing that feels light and refreshing.
Sparkling Water with Lemon Slices — For a non-alcoholic option, the effervescence and citrus cleanse the palate between bites, keeping each mouthful vibrant.

Something Sweet

Lemon Sorbet — The bright, clean citrus flavor is a refreshing finish that doesn’t feel too heavy after the savory main course.
Almond Biscotti — Their subtle nuttiness and crisp texture offer a lovely, not-too-sweet ending that pairs nicely with coffee or tea.

Top Mistakes to Avoid

Overcooking the salmon. Salmon continues to cook a bit after it comes out of the oven, so it’s better to pull it out when it’s slightly under your desired doneness. Overcooked salmon becomes dry and loses its delicate texture.
Not patting the salmon dry. If the fillets are wet, the herb crust won’t stick as well, and you’ll end up with steaming instead of a nice sear. A quick pat with paper towels makes all the difference.
Using old or stale herbs. Dried herbs lose their potency over time. If yours don’t smell like much, they won’t add much flavor either. Fresher is always better when it comes to herbs.
Skipping the rest time. Cutting into the salmon immediately after baking causes the juices to run out, leaving the fillet drier. Letting it rest for a few minutes ensures it stays moist and tender.

Expert Tips

Tip: For an extra-crispy herb crust, you can pop the salmon under the broiler for the last 1–2 minutes of cooking. Keep a close eye on it though—it can go from golden to burnt very quickly!
Tip: If you have time, let the herb-coated salmon sit for

Italian Herb Salmon

Cost Level $$

Category Salmon Recipes

Difficulty Medium

Cuisine Italian, mediterranean

Servings 4

Total Time 25 minutes

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Make this easy Italian Herb Salmon in under 30 minutes! A flavorful, healthy meal perfect for any night. Get the simple, delicious recipe here.

Ingredients

For the Italian Herb Salmon

4 salmon fillets (about 150–180 g each, skin-on or skinless)
3 tbsp extra virgin olive oil
2 tbsp fresh parsley (finely chopped)
1 tbsp fresh oregano (finely chopped (or 1 tsp dried))
1 tsp fresh thyme leaves (or ½ tsp dried)
1 tsp dried basil
3 garlic cloves (minced)
1 tsp lemon zest
2 tbsp freshly squeezed lemon juice
½ tsp sea salt
¼ tsp black pepper
¼ tsp red pepper flakes (optional, for a subtle kick)

Instructions

01
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper. Pat the salmon fillets completely dry with paper towels—this is key for helping the herb crust adhere properly and for achieving a nice sear rather than steam. Place the fillets on the prepared baking sheet, spacing them evenly so they cook uniformly.
02
In a small bowl, combine the olive oil, chopped parsley, oregano, thyme, dried basil, minced garlic, lemon zest, lemon juice, salt, black pepper, and red pepper flakes (if using). Stir everything together until well combined. You’ll notice the mixture will be fragrant and slightly thick—this is your flavorful herb paste.
03
Using a spoon or a brush, generously coat the top of each salmon fillet with the herb mixture, pressing gently to help it adhere. Make sure to cover the entire surface evenly—this layer will form that beautiful, golden crust as it bakes. Don’t worry if a little drips down the sides; that’s just extra flavor.
04
Place the baking sheet in the preheated oven and bake for 12–15 minutes, depending on the thickness of your fillets. The salmon is done when it flakes easily with a fork and the internal temperature reaches 52–54°C (125–130°F) for medium-rare or 57°C (135°F) for medium. You’ll notice the herb crust will become fragrant and lightly golden, and the edges of the salmon may appear slightly opaque.
05
Once baked, remove the salmon from the oven and let it rest for 2–3 minutes before serving. This allows the juices to redistribute throughout the fillet, ensuring every bite is moist and tender. Serve with an extra wedge of lemon for squeezing over the top—it really brightens up all the flavors.