Herb Crusted Salmon

The rub goes together in minutes, everything finely chopped and mixed into the olive oil and smoked paprika until combined. It spreads over the flesh side of the salmon and then the fish rests, giving the garlic and herbs time to penetrate. The salmon cooks at 400°F, either on a foil-lined grill pan on the grill or on a baking sheet in the oven; both methods work equally well and produce the same result: a tender fillet with a fragrant, slightly smoky surface.

This is a salmon recipe that works alongside almost any side dish, farro with mushrooms, roasted vegetables, rice, quinoa, or a simple green salad. The herbs and paprika are Mediterranean and French in character, which makes the pairing range wide. Two fillets, one rub, and a recipe that earns a place in the regular weeknight rotation from the first time it is made.

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Key Ingredients in This Recipe

You’ll find the complete list of ingredients and exact quantities in the recipe below.

• Salmon
• Olive oil
• Smoked paprika
• Tarragon
• Parsley
• Chives
• Garlic paste

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How to Make Herb Crusted Salmon

• Step 3 – Grill the salmon at 400°F for about 20-25 minutes. I do not grill the fish directly on the grates, but on a grill pan lined with aluminum foil. Hence the slightly longer grilling time. I use my favorite tool, the Meater, to keep track of the internal temperature. Once the fish is done, time to serve it on a plate.

I served the salmon on a bed of farro with mushroom, but so many side dishes will pair well with salmon, like roasted vegetables, rice, quinoa, or a salad, etc.

Other Salmon Recipes to Try

• Harissa Grilled Salmon with Squash Quinoa
• Broiled Teriyaki Salmon with Udon Noodles
• Cedar Planked Salmon with Maple Mustard Glaze