Herb salmon fillet


    The key to this recipe is in using a lot of fresh herbs. If you can't get chervil or tarragon, just use double the amount of chives and parsley or substitute them with your favourite herbs.

    1 person made this

    Serves: 8 

    • 8 salmon fillets
    • lemon juice, to taste
    • 1 bunch fresh chervil, chopped
    • 1 bunch fresh tarragon, chopped
    • 1 bunch fresh chives, chopped
    • 1 bunch fresh parsley, chopped
    • 25g pine nuts, finely chopped
    • 1 garlic clove, minced
    • cayenne pepper, to taste
    • salt and pepper, to taste
    • 2 tablespoons olive oil
    • 1 knob butter

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Drizzle the salmon fillets with lemon juice.
    2. In a small bowl combine herbs, pine nuts, garlic, cayenne, salt, pepper and two tablespoons of olive oil.
    3. In a frying pan warm a little olive oil together with the butter and fry fish for a few minutes with the skin side down. Take out of the pan, place into an ovenproof dish and brush with the herb mixture.
    4. Pop the salmon under the grill and cook for 3 to 5 minutes until the salmon is a uniform pink colour throughout and flakes easily with a fork. Remove from the grill and serve hot or allow to cool and serve cold.

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