Salmon Filets in Fine Herbs
PREP TIME: 25 minutes

There's an old saying in Jazz music "more ain't' better." This 'truism' can be carried over to food and certainly to fish. The simpler the cooking technique the more robust the flavor.


  • 6 (6-ounce) salmon filets
  • 1 cup olive oil
  • 1 tbsp grated lemon peel
  • 1 tbsp fresh minced tarragon
  • 1 tbsp fresh thyme leaves
  • 1/2 tbsp fresh chopped chervil
  • 1 tbsp chopped dill
  • 1 tbsp minced garlic
  • fresh ground black pepper to taste
  • kosher salt to taste

In a mixing bowl, combine oil and all herbs other than salt and pepper. Wisk thoroughly to create marinade. Remove 6 teaspoon of marinade and set aside for later. Place the fish on a large cooking sheet and coat with the marinade. Allow to sit at room temperature 15 minutes. While fish is marinating, prepare grill according to manufacturer's directions. A small amount of smoke wood may be added for flavor. When ready to serve, place fish on grill and cook 2-3 minutes on each side for medium. Place the cooked fish onto the serving plate and top each with 1 teaspoon of remaining marinade.

print this page >>
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295