What are the best herbs to use with salmon?
The herbs are up to you, but I like to use parsley, basil, and dill — tarragon is also nice. Using lemon zest is a great way to add lemon flavor to the salmon without using lemon juice, which will also "cook" the fish (think ceviche), with the majority of it just running off anyway.
Our Favorite Salmon Flavor Combinations
- Salty: lower-sodium soy sauce, capers, miso, olives.
- Sweet: honey, brown sugar, maple syrup, orange juice or zest.
- Sour: fresh lemon, fresh lime, vinegar.
- Pungent: onion, shallot, garlic, ginger, horseradish, sesame.
- Creamy: cream cheese, yogurt, crème fraîche, butter.
- Season salmon fillets with lemon pepper, garlic powder, and salt. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
- For filets that are 1-inch thick, we grill the salmon for a total of about 8 minutes over a 500ºF fire. This should result in fish that is cooked medium to medium-well. Place each filet on the grill grate directly over the fire with the skin-side up.
- There is no need to flip. Unless you have a well seasoned cast iron grill or one of the really cheap portable grills with thin grates, the flesh of the salmon will most likely stick. To avoid the "sticking panic" cook salmon skin side down and don't flip. Grill approximately 8 minutes per inch of thickness.
- 2 tablespoons dried basil.
- 2 tablespoons dill weed.
- 2 tablespoons onion powder.
- 1 tablespoon garlic powder.
- 1 teaspoon celery seed.
- 1 teaspoon dried oregano.
- 1/4 teaspoon dried grated lemon peel.
- 1/8 teaspoon pepper.
- The herbs are up to you, but I like to use parsley, basil, and dill — tarragon is also nice. Using lemon zest is a great way to add lemon flavor to the salmon without using lemon juice, which will also "cook" the fish (think ceviche), with the majority of it just running off anyway.
- CATFISH lemon zest, garlic, ginger root, garam masala, turmeric, cayenne, fennel, thyme, basil, oregano, parsley, chives.
- FLOUNDER shallots, lemon zest, parsley, garlic, ginger root, cumin, coriander, cayenne.
- HADDOCK onion, garlic, oregano, thyme, lemon zest, garlic, ginger root , garam masala, turmeric, cayenne.
- 2 tilapia fillets (6 ounces each)
- 1 tablespoon butter, melted.
- 1 teaspoon Montreal steak seasoning.
- 1/2 teaspoon dried parsley flakes.
- 1/4 teaspoon paprika.
- 1/4 teaspoon dried thyme.
- 1/8 teaspoon onion powder.
- 1/8 teaspoon salt.
Updated: 2nd October 2019