Herb-Rubbed Salmon

Name: Herb-Rubbed Salmon
Yield: makes 4 servings
Ingredients: Four 6-ounce skinned salmon fillets; Salt and freshly ground black pepper; 1 tablespoon fennel seeds; 1 tablespoon minced fresh rosemary; 1 tablespoon minced orange zest; 2 tablespoons olive oil or butter

December 20, 2011

Although this minimalist but infinitely variable technique of herb-coating salmon is about as straightforward as can be, allowing the fillets to sit for a while after coating will encourage the fragrant seasonings to permeate the flesh of the fish; try fifteen minutes or so at room temperature or up to 24 hours in the refrigerator.

Recipe notes

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