I’ve never been big on going on for New Years Eve. Okay, well actually that’s a lie. I liked it when I was under 25 years old…. but these days I’d rather throw a party at my own house, cook dinner for my nearest and dearest and ring in the new year with some champagne, from my couch, in my pajamas. Very on brand don’t you think? This year I’m serving THIS Herb Crusted Roasted Salmon along with some sides and it’s going to be perfect.
If you told me I could only eat one kind of fish the the rest of my life, I wouldn’t even hesitate to tell you that it would be salmon. It’s my favorite. Perhaps it’s because I didn’t eat ANY fish until I turned 20 and that’s the first one I tried – but regardless it’s just so good. And you can make it and jazz it up so many ways… Blackened Salmon with Avocado Cucumber Salsa, Spiced Salmon Burgers, Grilled Salmon Skewers with Basil Vinaigrette, Cedar Plank Salmon with Mango Salsa, Crispy Salmon Succotash, BLT Salmon Salad, Cedar Plank Salmon with Blistered Tomatoes just to name a few. So this year for New Years Eve we’re going out with a bang with this Herb Crusted Roasted Salmon. It’s simple but impressive so it’s perfect for a big dinner party!
I’ll be serving it up with some Roasted Broccolini, Sautéed Brussels Sprouts, a Wild Mushroom Risotto and a Green Monster Salad. And then for dessert… Caramel Drenched Flourless Chocolate Cake for dessert 🙂 More NYE inspiration coming your way tomorrow! xoxo
Herb Crusted Roasted Salmon
- 4 tablespoons butter
- 2 tablespoons minced parsley
- 2 tablespoons minced dill
- 2 tablespoons chopped chives
- 1 salmon fillet about 2 pounds
- Salt and freshly ground black pepper to taste
- Lemon wedges
- Preheat the oven to 475 degrees. Place the butter and half the herb mixture in a roasting pan just large enough to fit the salmon and place it in the oven. Heat about 5 minutes, until the butter melts and the herb begins to sizzle.
- Add the salmon to the pan, skin side up. Roast 6 minutes. Remove from the oven, then peel the skin off. Sprinkle with salt and pepper and turn the fillet over. Sprinkle with salt and pepper again.
- Roast 5 to 6 minutes more, until medium. You might need 3-5 more minutes depending on the thickness of salmon. Serve whole on a serving platter, spoon a little of the butter over and garnish with the remaining herbs. Serve with lemon wedges.
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe lightly adapted from NY Times
This sounds like a New Years winner!!
This looks amazing! I love salmon but I’ve definitely gotten bored with the usual way I make it. This is something to try!
We made this tonight for dinner and it was delicious! Thanks for another great recipe, Gaby!!
Is there any way to adapt this recipe if you prefer to leave the skin of the salmon on?
just don’t peel the skin off and you’ll be good to go!
i actually don’t own a roasting pan (i really need to invest in one!). what would you recommend i use as a cooking vessel instead? going to make this for my better half when we celebrate valentine’s this weekend!
and oven proof pan or baking dish works!!
Oh my…made tonight – that was yummy and easy and one pan! Woot. Thanks Gaby <3
Think I just may do this for new year’s! Looks great!
What a perfect way to cook salmon on a weeknight. Loved it. Cooked it just as you instructed and the timing was perfect. Love the fresh herbs.
Thank you for this wonderful recipe, I love salmon and this looks delicious!
Many Thanks and Happy New Year!
Question can you make this ahead and keep warm. In low warming oven? I like to make ahead for company. What is best way to flip large piece?
it’s best made right before serving!! I’m always nervous about salmon overcooking if you make it too far ahead and reheat
This is seriously the BEST salmon recipe. It’s my go-to and I’ve made it more than 10 times at this point. The fresh herbs are perfect with the lemon. I could rave all day about this recipe, but I’ll end with…make it ASAP!
This is my fav salmon recipe and super easy. I even love it left over (but there is rarely any left).
Made this for me and my husband last night. DELISH! Fish came out super flavorful and juicy.
This was the best salmon! So light and herby – delicious! My 9 year old ate it right up as did my husband. And talk about precise timing! It was the exact minutes you had for the perfect medium cook. Thank you Gabby! I paired it with a really yummy vegan lemon pasta.
Ummmmm I couldn’t stop thinking about how I spelled your name wrong GABY….but couldn’t edit it. I know your name is one ‘g’….and how to pronounce your name. So sorry! 🙂
Made this before and loved it! Making this for Mother’s Day, but my mother doesn’t like anything with butter in it. Could I substitute it with olive oil? I think it’s smoke point is lower so could I cook it on a lower temperature Ie 375 for longer? Thank you!
Hello– I’m doing the whole 30 so no butter for me- I was wondering what I could use to replace the butter in this recipe — avocado oil, Ghee? Any advice would be most appreciated. Thank you.