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Author Notes: Both herbs and citrus are, of course, a nice accompaniment to fish. I added a little brown sugar and coriander to round out the flavor, then mixed it all with olive oil and rubbed it gently onto the fish. The fish went in the oven while I opened up a bottle of white wine, and when they came out 13 minutes later, they looked perfect. A nice green and flavorful topping on the flaky pink fish with minimal effort. Weeknight dinner, anyone? —Vicky | Things I Made Today
- 1 teaspoon brown sugar
- 1 teaspoon lemon zest
- 1 teaspoon orange zest
- 2 tablespoons parsley, finely chopped
- 1 teaspoon coriander, ground
- 1 teaspoon fresh thyme, finely chopped
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon Kosher salt
- 3 tablespoons olive oil
- 1 pound wild caught salmon fillets
- Preheat oven to 450F.
- In a small bowl, combine brown sugar, lemon zest, orange zest, parsley, coriander, thyme, pepper, salt, and olive oil. Mix well.
- Place salmon on baking sheet and pat dry. Gently rub herb and citrus mixture into fish, spreading evenly.
- Bake for 13-15 minutes, until fish is flaky. Remove from oven and serve immediately.
- This recipe was entered in the contest for Your Best Recipe with Salmon
- This recipe was entered in the contest for Your Best Weeknight Roast