This salt-crusted salmon recipe is perfect for bringing out the fish’s natural flavors without overpowering it. The Himalayan salt creates a flavorful, mineral-rich crust, while the herbs and lemon zest add brightness to the dish. Perfect for a quick weeknight meal or a special weekend dinner.

Ingredients

• 4 salmon fillets (skin on, about 6 oz each)
• 1 ½ cups coarse Himalayan pink salt
• 1 tbsp olive oil
• Zest of 1 lemon
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped
• ½ tsp freshly ground black pepper
• Lemon wedges for serving

Instructions

1. Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Make the Salt Mixture: In a bowl, mix Himalayan salt, lemon zest, dill, parsley, and black pepper. Set aside.
3. Coat the Salmon: Rub each fillet with olive oil, then press the salt mixture onto the top side of each fillet, creating a light, flavorful crust.
4. Bake: Place the salmon on the prepared baking sheet and bake for 10-12 minutes or until the salmon is just opaque and flakes easily with a fork.
5. Serve: Let the salmon rest for a minute or two, then serve with lemon wedges.