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Herbed Salmon

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  • Author: Yankee Homestead


  • lb. wild caught salmon fillet, cut into 4 or 8 portions
  • 2 TB lemon juice or 1 lemon*
  • 1 tsp dried dillweed
  • 1 TB dried tarragon
  • 1 TB dried parsley
  • 2 tsp-1 TB dried chives
  • ½ tsp unrefined sea salt
  • ½ tsp ground black pepper
  • 2 TB coconut oil


  1. Preheat oven to 350℉.
  2. Unwrap salmon, cut into portions if necessary, and pat dry.
  3. Arrange salmon portions on a plate.
  4. Melt coconut oil in small bowl. (A Pyrex measuring cup works well. I usually stick it in the oven while I unwrap the salmon.)
  5. Shred 1 tsp lemon peel* into bowl of coconut oil.
  6. Juice the lemon* and add about half to the bowl. Save the other half for later.
  7. Add herbs, salt, pepper to the bowl.
  8. Whisk to combine.
  9. Spread herb mixture evenly on each piece of salmon.
  10. Add salmon, herb side down, to oven-proof skillet. (I use cast iron.)
  11. Cook 3 minutes over medium heat, or until golden brown.
  12. Turn salmon and pour reserved lemon juice over.
  13. Place skillet in oven and cook about 5 minutes or until salmon flakes easily with a fork. Be careful not to overcook!
  14. Transfer to plates and drizzle with pan juices.
  15. Top with more lemon peel and snipped fresh herbs (optional).


*Sometimes I skip the lemon peel part and use just the juice.
–No lemons or lemon juice on hand? Add 1-2 drops of Lemon essential oil to the herb spread.
–Sometimes I don’t bother mixing the herb spread together, but simply brush each fillet with melted coconut oil and sprinkle each seasoning on top.
–I’ve used both stainless steel and cast iron skillets, and we prefer the results of cast iron. (Tip: lightly salting the pan after oiling will produce a somewhat nonstick surface).

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