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Baked Salmon With Fresh Herbs

Salmon With Fresh Herbs By Chef Jenna White

Baked Salmon With Fresh Herbs is shared by Chef Jenna White, Head Chef and Head of Research and Development for Baker and Cook Singapore.  This delicious recipe comes from Jenna's first cookbook, 'Cook Food to Share' by Dean Brettschneider with Jenna White and Helen Burge.  I first tasted this dish for lunch at a cooking class I attended at Brettschneider's Baking and Cooking School, so I was very happy for Jenna to share this recipe with us all.  This has since become one of our family favourites, and I'm sure your family will love it also

1.5 kg side of salmon, skin on
1 tablespoon sea salt
1 tablespoon ground black pepper
1 lemon, cut into wedges


1 bunch chives, finely chopped
1 bunch dill, finely chopped
1 lemon, grated for zest
1 portion garlic crumb


Olive oil, as needed
5 cloves garlic, peeled and finely chopped
20 gm panko (breadcrumbs)
1 lemon, grated for zest
Preheat oven to 200 deg C. Line a roasting pan with baking paper

Place the salmon on the prepared baking tray and season well with salt and pepper

Place in the oven and bake for 20-30 minutes. The salmon should be nice and pink inside. Leave to cool slightly

Prepare the herb mixture. Place the chives, dill, lemon zest and garlic crumb in a bowl. Mix well

Transfer the baked salmon to a serving plate and top with the herb mixture. Serve with lemon wedges on the side


Heat a good dash of olive oil in a small frying pan over low heat. Add the garlic and sauté until golden. Add the panko and repeat to cook until golden. Add the lemon zest and mix well. Remove from the heat and set aside until needed.
Read all about Chef Jenna White