Herb Baked Salmon with Figs
Bursting with flavor, Herb Baked Salmon with Figs is a delicious and incredibly healthy recipe. The salmon is baked on a bed of fresh herbs and garlic, and topped with sweet figs and caramelized lemons. As the salmon bakes, the ingredients blend to create an intensely aromatic and fresh flavor.
The beauty of this dish lies in its simplicity. The baked salmon with lemon, herbs and figs harmonizes perfectly with the tangy balsamic glaze.
Your kitchen will be filled with the most beautiful scent as you unwrap the foil from the cooked salmon, courtesy of the herbs infusing the salmon. It is a moment that never fails to excite me and my family. This amazing salmon recipe was created by my son’s girlfriend Lauren Johnston. Thanks Lauren!
So, the next time you crave a quick, healthy, and delicious dish, don’t hesitate to try this baked Herb Baked Salmon with Figs. You won’t be disappointed! Easy clean-up and perfect for busy weeknight dinners.
Making a bed of fresh herbs
Baking salmon on fresh herbs infuses it with aromatic flavors as the heat releases essential oils from the herbs, enhancing the fish’s taste. I discovered this technique from watching a special by Gordon Ramsay and have been hooked ever since. My favorite herbs include:
Sage: Earthy and slightly peppery, adding depth to the dish.
Basil: Sweet and fresh, lightening and balancing the other herbs.
Rosemary: Piney, adding a savory, comforting element.
Bay Leaves: Enhancing the other herbs with subtle, herbal undertones.
Oregano: Robust and zesty, providing additional depth and warmth to the dish.
Caramelizing the Lemons
Who you caramelize a lemon, the sugars brown, creating a rich, slightly sweet flavor. The lemon becomes tender, releasing fragrant oils and ultimately intensifying the infused flavor in the salmon.
To caramelize the lemons:
- Heat olive oil in a heavy skillet on high until it sizzles.
- Add the lemon and season with salt and pepper.
- Fry each side for about one to two minutes, until golden brown.
- Remove from the skillet and place on top of the salmon.
- For the more adventurous individuals, you can even use the lemons as a garnish and eat them with your salmon.
Making the Balsamic Glaze (Balsamic reduction)
My balsamic glaze adds the finishing touch to this amazing salmon recipe!
- To prepare this delectable balsamic sauce, combine balsamic vinegar, white wine, honey, Dijon mustard, rosemary and garlic in a medium-sized saucepan.
- Cook over medium-high heat until the sauce comes to a boil. Reduce to medium-low and simmer for 10-15 minutes until the sauce thickens. Stir occasionally. Season with salt and pepper. The balsamic glaze with thicken more as it cools.
- Optionally, in the last 2 minutes of cooking, add a sprig of fresh rosemary to infuse the glaze. Remove the rosemary when the sauce is done.
My homemade balsamic glaze created exceptional gourmet flavor to this baked salmon. It tastes great on so many things, roasted vegetables, grilled chicken, and even fresh berries! Drizzle the glaze on top of my Strawberry Feta Bruschetta.
What kind of Salmon to use?
I prefer Atlantic salmon due to its slightly higher fat content for this recipe. The higher fat contributes to a richer and more buttery taste. Pacific, Sockeye or Coho salmon also works well. I used individual salmon fillets, but if you prefer, a side of salmon can be used.
How Long to Bake Salmon
Your goal is to cook the salmon until it reaches an internal temperature of 145°F. Avoid opening the foil prematurely to retain steam. I used a 5-7 ounce salmon filet in this recipe which baked in approximately 20 minutes.
Food Pairings
To create a harmonious meal, consider light and refreshing sides like my Avocado Citrus Salad to balance the richness of the fish. Additionally, you can pair the tender and flaky salmon with wild rice, roasted vegetables, or crispy potatoes to contrast the texture. I love serving this dish with my Best Ever Brussel Sprouts or Parmesan Oven Roasted Potatoes for a delightful dining experience.
Herb Baked Salmon with Figs
Ingredients
Salmon
- 6 ounces Atlantic salmon fillet (or your favorite salmon)
- 1 sprig fresh sage coarsely chopped
- 2 sprigs fresh basil
- 1 sprig fresh rosemary
- 4 dried figs crushed and halved
- 1/2 bulb fresh garlic skins removed and crushed.
- 1/2 lemon sliced thickly
- 2 tablespoons extra virgin olive oil
- sea salt to season
- fresh ground black pepper to season
Balsamic Glaze
- 1/3 cup balsamic vinegar
- 1 tablespoon white wine A cheap white wine works.
- 2 tablespoons honey
- 2 teaspoons Dijon mustard
- 2 cloves garlic
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 sprig fresh rosemary optional
Instructions
- Preheat the oven to convection bake at 375°F.
Prepare the glaze
- Combine balsamic vinegar, white wine, honey, Dijon mustard, and garlic in a medium-sized saucepan.
- Cook over medium-high heat until sauce comes to a boil. Reduce to medium-low and simmer for 10-15 minutes until the sauce thickens and reduces. Stir occasionally. Season with salt and pepper. The balsamic glaze will thicken more as it cools.
- Optionally, in the last 2 minutes of cooking, add a sprig of fresh rosemary to infuse the glaze. Remove the rosemary when the sauce is done.
Prepare Caramelized Lemon Slices
- Slice 1/2 of a fresh lemon into 3 thick slices.
- Heat olive oil in a skillet, medium-high heat.
- Add lemon slices to the skillet. Season with salt and pepper. Fry each side for 1-2 minutes until golden brown.
Prepare the Salmon
- Lay aluminum foil flat on the counter, ensuring sufficient length to wrap the entire fillet of salmon. Prepare a bed on top of the tinfoil using the stalks of sage, basil, and rosemary. Add the bay leaf. Chop the garlic bulb in half and crush it, remove the skin, and scatter the cloves over the bed of herbs.
- Place the salmon fillet, skin side down on the bed of herbs. Brush the top of the salmon generously with the balsamic glaze.
- Half and crush the figs and place on top of the salmon.
- Top the salmon filet with the seared lemon slices, covering the entire filet. Season with salt and fresh ground pepper. Drizzle with olive oil.
- Wrap the salmon tightly with foil, ensuring no steam can escape during cooking. Make sure the fillet can still lay flat in the wrapping.
- Bake the salmon for 20-25 minutes until it reaches an internal temperature of 145°F. Avoid opening the foil prematurely so that it does not lose steam.
- Once the salmon is finished baking, remove the figs and slice thinly. Sprinkle back over the salmon and drizzle with more balsamic glaze. Garnish with fresh chopped basil and oregano.
Nutrition
