Slow-fried Herbed Salmon in Extra-virgin Olive Oil

herbed salmon recipe


• 1 1⁄2 pounds center-cut salmon fillet, skinned and cut crosswise into 4 portions

• 2 tablespoons extra-virgin olive oil

• 1⁄3 cup finely chopped fresh parsley

• 2 tablespoons minced fresh dill

• 1 teaspoon minced fresh thyme leaves coarse kosher or sea salt

• freshly ground black pepper


Arrange the salmon on a platter and rub all over with 1 tablespoon of oil.

In a small bowl, combine the herbs. Coat the salmon on all sides with the mixture. The salmon can be cooked immediately or kept cov- ered and refrigerated for up to 8 hours.

Heat the remaining tablespoon of olive oil in a large nonstick skil- let over moderately low heat. Season the salmon with salt and pepper and cook it in the skillet for 8 to 10 minutes on each side or until slightly crispy and just cooked through.

Serves 4

Thanks to Leslie Glover Pendleton for this recipe

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