Herb Crusted Roasted Salmon


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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.

Herb Crusted Roasted Salmon from www.whatsgabycooking.com (@whatsgabycookin)

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!

Herb Crusted Roasted Salmon from www.whatsgabycooking.com (@whatsgabycookin)

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

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Gaby Dalkin
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  • 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.
Herb Crusted Roasted Salmon: Chef Vision

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe lightly adapted from NY Times

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  1. Valentina | The Baking Fairy

    This looks amazing! I love salmon but I’ve definitely gotten bored with the usual way I make it. This is something to try!

  2. Kristie

    We made this tonight for dinner and it was delicious! Thanks for another great recipe, Gaby!!

  3. Carly

    Is there any way to adapt this recipe if you prefer to leave the skin of the salmon on?

  4. julianne

    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!

  5. Jessica B.

    Oh my…made tonight – that was yummy and easy and one pan! Woot. Thanks Gaby <3