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Herb and Garlic Salmon

This is a crispy herbed salmon dish that I once found and adapted to my own love of garlic!



  • 1.

    Cut salmon into four pieces and score the skin. Put in a non-metal dish with the halved garlic cloves.

  • 2.

    Zest and juice two of the lemons. Cut the remaining lemons in halves or quarters.

  • 3.

    Combine the zest and juice with the wine, thyme, rosemary, dill, one-third of the oil and half the parsley. Season with the salt and black pepper.

  • 4.

    Preheat oven to 180C

  • 5.

    Pour marinade over salmon and garlic, leave for 30 minutes.

  • 6.

    Remove salmon and garlic, drain off the marinade and fry the salmon, skin side down, for 1 minute. Turn carefully and seal the other side. Fry the garlic in with the salmon.

  • 7.

    Lay the garlic and salmon, skin side up, in a roasting tray, sprinkle with salt and roast for about 10 minutes or until just cooked through.

  • 8.

    Place salmon and garlic on serving plate, drizzle with remaining oil, sprinkle with remaining parsley and serve with lemon halves / quarters.


Maldon sea salt flakes are nice if you can afford them, as they give a bit more 'authentic' flavour to the fish.

Pickled garlic is ideal for people who like a little bit less garlic, as the taste is not as strong. Do not marinade, just fry and bake with the salmon.

I prefer to use a drier white wine when cooking this dish (as opposed to a fruity or sweet wine), and you can substitute non-alcoholic wine if preferred.

A crisp salad of greens, tomato, cucumber and olives is ideal with this salmon and garlic dish.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Rose are the best wines to pair with Herb and Garlic Salmon.


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