herbs for cooking salmon

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What herbs go with salmon? Salmon is one of the most widely enjoyed fish in the world. With its stunning colour, buttery texture, and versatile flavor, you can enjoy salmon with many herbs and seasonings. Salmon is often prepared as a fillet or “salmon steak”. Most cooks prefer a strong flavor on the salmon, and use herbs to complement the fish’s natural flavor.

Because salmon migrate huge distances in their lifetime, many cultures around the world prepare salmon differently. The choice of herbs also depends on the cooking methods. So, what herbs go with salmon? Here are ten of the best herbs to accompany your next salmon dish.

Parsley has a fragrant, bright flavor. That makes it perfect for a firm, smooth seafood like salmon. This herb is commonly used as a garnish, but can also lend its character to salmon. You can use fresh parsley to sprinkle over your cooked salmon.

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You can also use the dried flakes such as Simply Organic Parsley Flakes to rub your salmon before cooking for a subtler taste. These are flat leaves from flowering parsley plants. They hold the aroma of parsley, with just a hint of bitterness. Parsley is not bitter like coffee, but similar to lemon zest.

Tarragon is often associated with French cooking. Its flavor is more reminiscent of anise or licorice than many other herbs. Because it has such a bold flavor, you’re always best to season your salmon to taste. It is not often used with savory dishes such as salmon, but in a small amount it will really liven up your salmon dish.

Fish can be described in many ways—from sweet and delicate to strong or muddy—regardless, fish and seafood are anything but boring when you add flavor with one or more of these 12 delicious herbs.

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Basil is perfect for fish. Be sure to try different varieties of basil, as the taste varies from type to type—sweet basil, holy basil, and Thai basil. Some basil recipes to try:

Bay leaves are a member of the laurel family. Its unique scent is perfectly paired with delicate-tasting fish, such as cod or tilapia. Bay leaves can also be used to flavor chowders and fish soups. You cannot go wrong with this combination. Some recipes to try include:

Chives can be used in marinades and sauces, added to compound butters, or sprinkled over the top of white fish during cooking. It adds both a hint of sharp flavor and also color to your seafood dishes. Try the following recipes:

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