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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.
My roasted salmon is so simple but elegant enough to serve to company. I make it on days when I have less than an hour to cook. The salmon seasoning is an easy way to add flavor. —Luanne Asta, Hampton Bays, New York
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Fresh fish should be firm and have a mild or nonexistent aroma. While salmon has a stronger flavor than—say, tilapia—it should never smell acrid. To tame that mild fishy flavor, soak your fresh salmon fillet in cold milk in the refrigerator before cooking. The milk won’t soak into the salmon, but the proteins in the milk will bind with the proteins in the fish that create that fishy smell and flavor. After 20 minutes, pat the salmon dry with paper towels and prepare according to your recipe. Discard the milk!
You don't need to rinse fish before you cook it. Cooking is actually the best way to kill any surface bacteria that may be on the fish. Rinsing fish before cooking increases the chances that bacteria will be splashed in and around your sink and food preparation area.
Baking, frying, poaching, grilling or roasting are all delicious methods for preparing salmon, and personal preference prevails. While some methods are a little lighter on the calories, pan-frying salmon in a teaspoon or two of extra-virgin olive oil is still a healthy option.
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