By Candice Walker on June 11, 2024 (Last updated June 11, 2024) This post may contain affiliate links. Read my disclosure policy.
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Taste the zing in this delightful Lemony Saffron Herb Salmon, the perfect salmon recipe to add to your repertoire, with Mediterranean-inspired flavors of fresh herbs and saffron. This recipe uses gentle and subtle flavors to bring out the natural taste of the salmon. Together, they pack a punch that doesn’t overpower this top-notch fresh salmon.
This lemon herb salmon brings together Middle-Eastern and Mediterranean inspiration. The herbs are those you would taste in a classic Shirazi salad, and the saffron brings a floral aromatic element that enhances all the other flavors.
🌟Why You’ll Love This Lemony Saffron Salmon
Fish and saffron = an elegant match: As classics like Bouillabaisse prove, saffron is an incredible pairing for fish, and for salmon especially. It has an irresistible floral hint that will make you swoon. You’ll also love this saffron cod, Mahi ba Zafferan.
Fresh herbs sing in this dish: The herby garden-fresh scent and taste of the parsley, cilantro, and mint are SO GOOD with baked salmon. Serve this recipe with simple basmati rice and the extra marinade mixes into it deliciously.
Tangy citrus-charged magic: Lemon juice adds an acidic element that balances out the herbs and the baked salmon. Its zingy flavor tells my tastebuds that it’s summertime and life is good!
🧾Ingredients in This Lemon Herb Salmon
Salmon filet – I’m using a fresh-as-can-be Copper River salmon sockeye filet. If you can, go the extra mile for a high-quality piece of salmon for this recipe. It works with any salmon filet, and you’ll have to adjust the cooking time depending on the thickness.
Lemon juice – Fresh lemon juice has that tart-tangyness you’ll love without the bite, so I prefer fresh for this recipe. However, store-bought juice would work, as well.
Cilantro – Use fresh cilantro with the large stems removed.
Parsley – Use the fresh leaves and tender stems only.
Mint – Don’t use more than 1 tablespoon of freshly minced mint. Of all the herbs, I’d call this the optional one. However, it adds a great edge to the herb mix.
Saffron – You real saffron only. You can leave this ingredient out and it will still be delicious, but I find the added flavors really round out the flavors in this dish.
Olive oil – Use high-quality virgin olive oil.
Salt & pepper – Any variety of salt and pepper you have on hand will work for this recipe. My preference is to use fine sea salt and fresh cracked black pepper. Adjust to your taste preference.
See the recipe card for full information on ingredients and quantities.
👩🍳How to Make This Recipe
First, wash and finely mince all the herbs: the cilantro, parsley, and mint.
Then, add the lemon juice, olive oil, and saffron. Mix it all with a fork to combine.
Pro Tip
Do not marinade longer than 15 minutes or the salmon will begin to cook from the acid in the lemon juice.
Next, line a sheet pan with foil and place the fish on top. Season the salmon with salt and pepper to taste. Then, cover the salmon with a third of the fresh herb mixture and flip it upside down so the exposed side of the salmon is face down in the sauce. Leave the salmon to marinate for 10-15 minutes. In the meantime, preheat the oven to 375°F.
Next, flip the salmon so it lies skin-side down. Cover with a sheet of aluminum foil and bake it for 20-45 minutes, depending on the thickness of your specific filet. The internal temperature should be 145°F.
Halfway through your cooking time (so at the 10-20 minute mark depending) add another third of the herb mixture over the salmon.
Once fully cooked, serve your salmon with the final third of the herb mixture and rice, like a simple Persian-style basmati or this sabzi polo.
🏆 Tips for The Best Lemon Herb Salmon
Don’t overdo the mint: Take care not to use more mint than 1 tablespoon or it will overpower the other flavors in the herb mix.
Use top-quality salmon: The salmon is the dish’s star, so use fresh high-quality salmon for the best-tasting flavor.
Adjust your cooking time for your salmon: A smaller salmon filet will cook much more quickly, so adjust your cooking time for the exact weight of your salmon. 5-6 minutes per pound of salmon is usually a good guide.
🐟 More Salmon Recipes
Make the most of fresh salmon season with these fantastic recipes!
Wash and finely mince the cilantro, parsley, and mint. Add the lemon juice, olive oil, and (optional) saffron. Mix together with a fork to combine.
Line a pan with foil and place the fish on top. Season with salt and pepper to taste. Cover with a third of the herb mixture and flip it upside down so the exposed side of the salmon is face down in the sauce. Marinate for 10-15 minutes.
In the meantime, preheat the oven to 375F.
Flip the salmon skin-side down. Cover with a sheet of aluminum foil and bake for 20-45 minutes depending on the thickness of the filet. The internal temperature should be 145°F.
Add another third of the herb mixture half way through cooking.
Serve with the final third of the herb mixture and sabzi polo.
Video
Notes
Do not marinade longer than 15 minutes or the salmon will begin to cook from the acid in the lemon.Do not use more mint than 1 tablespoon or it overpowers the other flavors in the herb mix.
Did you try this recipe?I’d love to hear what you think! Leave a Review to let us know how it came out, if you have a successful substitution or variation, or anything else.
