VERDAN HERB-CRUSTED SALMON
PREP TIME
10 Minutes
COOK TIME
12 - 15 Minutes
SERVES
4 Servings
LEVEL
Beginner
ABOUT THE RECIPE
Tips for Best Results
Salmon Quality: Use wild-caught or fresh salmon for the best texture—the Verdan blend enhances its natural richness.
Variations: Add a dash of your Quartet pepper blend to the herb mixture for layered spice, or serve with roasted potatoes seasoned with Brine di Trapani for mineral contrast.
Storage: Leftovers store airtight in fridge up to 2 days. Reheat gently in 350°F oven 5–7 minutes to avoid drying.
Pairing: Enjoy with a chilled white wine or your Peppermint Sugar lemonade for a refreshing contrast.
INGREDIENTS
4 salmon fillets (6–8 oz each, skin-on or skinless)
2 Tbsp olive oil
1½–2 tsp Verdan sea salt blend (divided)
2 garlic cloves, minced
Zest of 1 lemon
¼ cup fresh herbs (e.g., parsley, dill, or basil, chopped—use if not fully in blend)
Freshly ground black pepper (to taste, optional)
Lemon wedges for serving
PREPARATION
Prepare the Salmon:
Pat the salmon fillets dry with paper towels to remove excess moisture—this is key for a good sear and crispy skin. In a small bowl, combine 1 tsp Verdan sea salt blend, minced garlic, lemon zest, and chopped fresh herbs (if using). The blend's herb-forward notes will form a vibrant paste-like mixture.
Preheat and Season:
Preheat oven to 425°F (218°C). Line a baking sheet with parchment paper or foil for easy cleanup. Brush each fillet with olive oil on all sides. Rub the Verdan-herb mixture evenly over the top (flesh side) of each fillet, pressing gently to adhere. Season with a few grinds of black pepper if desired.
Roast:
Place fillets skin-side down on the baking sheet. Roast in the preheated oven for 12–15 minutes, until the salmon is opaque and flakes easily with a fork (internal temperature 145°F/63°C). For extra crisp skin, broil on high for the last 1–2 minutes (watch closely to avoid burning).
Finish:
Remove from oven. While hot, sprinkle the remaining ½–1 tsp Verdan sea salt lightly over the tops—this adds a final burst of herb aroma and subtle crunch.
Serve: Transfer to plates. Squeeze fresh lemon wedges over each fillet for brightness. Serve warm with optional sides like steamed greens or rice pilaf.