Lemon Herb Crusted Salmon is the perfect meal to serve for when you really want to indulge- at home! This kosher for Passover salmon dish is fancy enough to make for the holiday, but easy to whip up for a weeknight meal too. The salmon is pan seared for a beautiful golden crust, coated in a tangy herby seasoning, and then popped in the oven for only TEN MINUTES to finish. Our recipe yields a tender and flaky salmon bite that you and your family will love!
This Passover, my family will be home for the seder. We made a home seder for the first time last year and were surprised at how much we enjoyed it being small and intimate. We brought out little chatchkas and toys to pass around when we talked about the 10 plagues, and after the kids fell asleep we enjoyed a meal of tender lamb asado and great wine. It was so special and we are really looking forward to doing it again this year!
Passover preparations can be stressful and this year I wanted to create some easy recipes that would be quick and simple to prepare yet fancy enough for a high holiday. Starting off with this beautiful Kosher for Passover Salmon recipe that is seriously a stunner!
I recently saw a recipe for herb crusted lamb chops, and my thought was how well those flavours would go…on salmon. A thick herby crust, drizzled with lemon juice and topped with a fresh Salsa Verde for that hotel-look finish.
First we’ll season the salmon with salt and pepper and heat up our skillet. I just got a cast iron skillet and it is so dreamy to cook in, and I love that it can go from the stovetop to the oven- I highly recommend it! Mine is a Lodge and it is heavy like hell but so worth it! If you don’t have a skillet use a heavy bottomed pan and once that salmon is seared, transfer it to a lightly oiled baking dish.
After the initial sear, the salmon will still be raw on the inside and that’s how we want it- it will finish cooking in the oven and be so juicy! Set the salmon aside to cool while we prepare the crust.
Our herb crust is made of fresh herbs- cilantro, parsley, rosemary and thyme, and some lemon zest. Zest your lemon first and then set aside the halves- we’ll be using the juice after. Place your herbs along with the matzo meal in the bowl of a food processor and blend until the mixture is combined. Carefully press the crust onto three sides of the salmon, leaving the underside bare.
Place back into the skillet(or an oven safe dish), with the bare side of salmon down, and squeeze the juice of half a lemon over the fillets. Drizzle with olive oil and arrange some lemon slices around the salmon. Bake for 10 minutes.
While the salmon is in the oven baking to flaky perfection, prepare the salsa verde. This is a simple salsa that is fresh and vibrant and adds the perfect finishing flavor to this dish that really sets it apart from other salmon recipes.
Finely mince the cilantro and crush the garlic. Place them in a small bowl with red pepper flakes and drizzle in good-quality olive oil.
Carefully transfer the salmon(try to keep the fillets whole) to a serving platter, flipping each salmon fillet so that caramelized-bottom is now on top. Arrange the roasted lemon slices in between the fillets. Just before serving, spoon salsa verde onto each fillet and use the back of the spoon to spread it out. You can reheat the salmon prep the salsa a couple hours before.
We hope you have a beautiful holiday and love this Lemon-Herb Crusted Salmon! Share your photos with us on Instagram if you make this for a special occasion, or just during the week! Love, Estee
Lemon-Herb Crusted Salmon with Salsa Verde
- cast iron skillet, or ideally another dish that is stovetop to oven safe.
- 4 salmon fillets, rinsed and dried skin on or off(i leave the skin off but keep the fat)
- sprinkle salt and pepper
- 1/2 TBS olive oil
- 1/2 small lemon(zest it first)
- extra olive oil, to drizzle
- 1/2 cup cilantro
- 1/2 cup parsley
- 2 sprigs rosemary
- 2 sprigs thyme
- 1/4 cup matza meal
- 1 tsp lemon zest
- 1/4 cup cilantro
- 1 tsp oregano, fresh or dried
- 1 tsp red pepper flakes
- 4 tsp lemon juice
- 1/4 tsp salt
- 2 TBS olive oil
- Season salmon fillets on both sides with a sprinkle of salt and pepper. Heat 1/2 Tablespoon-1 Tablespoon oil(depending on the size of your pan), in a cast iron skillet. When the pan is smoking hot, add the salmon fat/skin side down and let sear for 3 minutes. Carefully flip the fillets and sear the second side for 2 minutes. The inside will still be raw, it will finish in the oven. Remove the fillets to a plate to cool and pour excess oil from the pan, leaving a tad on the pan.
- Preheat the oven to 200 C.
- To the bowl of a food processor, add cilantro, parsley, rosemary, thyme, matza meal, and lemon zest. Blend until fine crumbs form.
- Press the herb crust onto all sides of the salmon fillets, working carefully to keep the fillets whole. Return to the skillet with the now-covered fat side up. Add a couple slices of lemon around the salmon, squeeze over the juice of half a lemon, and drizzle the tops of the fillets with olive oil.
- Place the skillet in the preheated oven and bake for 10 minutes.
- While the salmon is finishing in the oven, prepare the salsa.Finely chop the cilantro and fresh oregano(if using fresh). Mince or crush the garlic. Add to a small bowl with the lemon juice and pepper flakes, and drizzle in the olive oil. Mix to combine.
- Carefully remove the hot skillet from the oven. You can serve the dish directly in the skillet, or move to a serving plate. Either way, flip the salmon onto your desired dish so the fat side is now down. The underside of the salmon will have crisped up in the oven and will be a beautiful golden color. Arrange the lemon slices around the salmon. Right before serving, spoon salsa verde onto the top of each salmon fillet and use the back of the spoon to spread it over the fillets. Enjoy hot!