top of page

Italian Lemon Herbed Salmon



  • 1 pound skinless salmon fillet, cut into 4 portions

  • 1 lemon

  • 1 tablespoon snipped fresh dillweed

  • 1 tablespoon snipped fresh tarragon or lemon thyme

  • 1 tablespoon snipped fresh Italian (flat-leaf) parsley or bias-sliced chives

  • ½ teaspoon salt

  • ½ teaspoon ground black pepper

  • 2 tablespoon butter, softened

  • Lemon peel and fresh herbs

giphy (3).gif


  1. Preheat oven to 350°F. Rinse fish; pat dry. Shred 1 teaspoon of peel from lemon; set aside. Cut lemon in half; juice half the lemon. In a small bowl combine lemon peel, snipped herbs, salt, pepper, and butter; stir to combine. Spread evenly on the salmon.

  2. Heat a 12-inch nonstick oven-going skillet over medium heat. Add salmon, herb side down. Cook for 3 minutes or until golden brown. Turn salmon; pour lemon juice over salmon. Place pan in oven and bake for 3 to 7 minutes or until salmon flakes easily when tested with a fork.

  3. Transfer salmon to serving plates; drizzle with pan juices. Top with additional shredded lemon peel and snipped fresh herbs.

giphy (1).gif
bottom of page