Herb Crusted Salmon

Herb salmon

I had thought that I’d exhausted every salmon dish possibility. Salmon is one of my favorite foods because of its versatility and health benefits, so I make it for dinner multiple times a week. As I’m sure you’ve seen from my previous posts, I’m always trying to come up with unique salmon dishes so I don’t fall into a rut of always making it the same way.

I recently visited the Nordstrom cafe and tried their delicious Salmon Nicoise salad. It was one of just a few gluten free options on the menu, and while I thought it sounded good, I wasn’t expecting much of just a salad. When they brought it out, it was topped with this amazing looking herb crusted salmon fillet. While the salad itself was absolutely delicious, this salmon made it memorable. It made for one of the fanciest salad toppings I’ve ever experienced, but it’s so unique and flavorful that it is also wonderful as a main dish. I’m so glad I found a new way to add some pizzazz to my favorite food!


  • 3 salmon fillets
  • 2 tablespoons of olive oil
  • 2 green onions, minced
  • 2 tablespoons of fresh basil leaves, chopped
  • 2 tablespoons of fresh parsley, chopped
  • 2 teaspoons of oregano
  • 2 teaspoons of thyme
  • 1 tablespoon of minced garlic
  • 1 teaspoon of salt
  • 3 teaspoons of dijon mustard


  1. Preheat oven to 450F
  2. Line a baking sheet with parchment paper and place the salmon fillets scale side down.
  3. In a bowl, mix the green onions, parsley, thyme, garlic, oregano, basil, salt, and olive oil.
  4. Spread 1 teaspoon of dijon mustard on each salmon fillet and scoop an even amount of the herb mixture on each one. Make sure the top of each fillet is evenly covered with both mustard and herbs. *Tip: gently push down on the herbs so that they stay securely on the salmon. If they fall off while baking they’re more likely to burn.
  5. Bake for 7-10 minutes depending on how thick the fillets are. When the salmon is ready, it should flake apart easily.

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