Herb Salmon

I am really a big fan of salmon when it’s done correctly.  I very seldom order it out however, because usually the gray meat is not removed and I end up having to dissect my meal before I eat it.  Besides being a bit messy, it’s a little distressing to the people with me!  This salmon is so easy to do, and turns out great every time.  I had it the first time at IKEA, then created my own.

For Christmas Eve we had this dish with Crusty Smashed Potatoes and Green Beans.

Herb Salmon

Herb Salmon

Total Time: 30 minutes

I usually serve this salmon just like it is, but you might want a sauce with it or a drizzle of extra virgin olive oil. Chipotle Cream Sauce would be great with it.


  • Salmon
  • Fresh lemon
  • Salt and pepper
  • Dill
  • Marjoram
  • Parsley
  • Thyme
  • Extra virgin olive oil


  1. Heat oven to 425.
  2. Pat salmon with paper towels to dry a little. If you can, skin it and remove the gray meat before you cook it (if not, after it's cooked flip the whole side over and remove the skin and gray meat). Place salmon on a baking pan.
  3. Squeeze lemon juice over the whole thing, then sprinkle with salt and pepper.
  4. Coat the salmon generously with marjoram and dill.
  5. Now sprinkle a little thyme over the fillet.
  6. Next cover it with quite a bit of parsley. If one or two of the herbs are fresh chopped great, if not, dried works perfectly well.
  7. Drizzle everything well with oil.
  8. Bake 15-20 minutes until just done. Do not over bake or it will be dry.
  9. Note: Dry marjoram is cheapest in the bulk herb section at HEB (or Central Market or Whole Foods) - where you put dry herbs in a bag and weigh it. At HEB the only time of year you can buy marjoram in the bulk section is now. By spring they quit stocking it. Natural Grocer has a good price on dry herbs, and they pre-bag.