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Pacific Northwest
Hawai'i CFS
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Best Sustainable Summer Seafood Recipe: Roasted Wild Salmon with Herbs

July 11th, 2014
Center for Food Safety

Total Time: 45 minutes
Servings: 6


  • 1 (2- to 2 1/2-pound) skinless wild Alaska salmon fillet
  • Coarse sea salt and freshly ground black pepper
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 4 minced whole scallions
  • 1/2 cup minced fresh dill
  • 1/2 cup minced fresh parsley
  • 1/4 cup dry white wine
  • Lemon wedges


Preheat oven to 425 degrees.

Place the salmon in a glass, ceramic, or stainless-steel roasting dish and season with salt and pepper. Whisk the olive oil and lemon juice together and drizzle the mixture over the salmon. Let it sit at room temperature for 15 minutes.

In a small bowl, stir together the scallions, dill, and parsley. Scatter the herbs over the salmon, turning it so that both sides are coated. Pour the wine around the fish fillet in the roasting dish.

Roast the salmon for 10 to 12 minutes, until firm and almost cooked in the center. Cover the dish tightly with aluminum foil and allow to rest for 10 minutes. Cut the salmon crosswise into serving pieces and serve hot with lemon wedges.