Everything You Need To Know About cooking fresh Herbs and Salmon

Working with fresh herbs brings so much joy and life to the kitchen. The beautiful color, brightness, and aroma can turn an ordinary salmon dish into something that truly shines. Their flavor and nutritional value are not to be wasted!

Use these simple tips and tricks as a guide to maximizing flavor and freshness in all of your homemade salmon dishes.


What to Look for When Buying Fresh Herbs

If you have purchased herbs from the grocery store, try to pick them up as close to your cooking time as possible and keep these key things in mind!Look for bunches with vibrant color and aroma.

Herbs packed in plastic would ideally be avoided or if your are comfortable - open and smell to see if they have aroma. If you can’t smell them, chances are you won’t be able to taste them.
Avoid limp and soggy wet bundles of herbs with any discoloration in the form of black spots or general yellowing. Grocery stores often overspray their produce to give the illusion of freshness, when in fact, excessive watering encourages rot and mold.

Prepping Herbs Once You're Home

If you’re not using yours herbs immediately then you’ll want to prep them before you place them back in the refrigerator. Think of them like flowers. You would never take a beautiful bunch of roses and through them into the fridge. You would removed them from the plastic or paper wrap, trim the stems and put them in water.

Herbs are the same way. No matter what type, first remove anything fastening them together. Ties and rubber bands can bruise fragile plants affecting their longevity and flavor. The root ends will need to be snipped as they will draw moisture away from the leaves resulting in premature wilting. If the roots are substantial then you can dry them for soup, sauces or broths.

How to Store Fresh Herbs

Before you store your herbs in the fridge, wrap them in a slightly damp paper towel and put them in a ziplock bag. Make sure the bag has a little bit of air inside, and place it in the warmest part of your fridge (usually located either in the doors or on the top shelf). When you’re ready to use your herbs, just cut away any wilted or discolored leaves. Fresh herbs don’t have a long shelf life so use them as soon as possible.

For things like parsley and basil, I like to keep them in a small glass of water loosely wrapped in wax paper or this Beeswrap. When you are ready to use them, wash them by soaking in cold water to refresh them. Fill a bowl with cold water and place your herbs inside. Gently move them around the water to remove any dirt. If there is a significant amount of sediment at the bottom of the bowl, dump your water and give the herbs another rinse. Gently pat them dry before using.

Ready to Use

A really sharp knife is a worthwhile investment when it comes to herbs. A dull blade will bruise your herbs, changing the color of your leaves from a vibrant green to a dull black. Scissors can also be used if you’re not concerned about achieving small, uniform pieces.
To maximize the flavor of your herbs you’ll want to chop them as finely as possible. The finer you chop your herbs, the more oils released and the more fragrant the herb will become.

Delicate herbs like parsley and cilantro should be chopped right before use as they will lose their aroma quickly. It’s often recommended to add these more delicate herbs after you’ve taken your dish off the heat or right before serving.

How to Use Them in Cooking

When to add fresh herbs to your cooking depends not only on the herb but also on the sort of flavor you’re trying to achieve. Robust herbs like rosemary, thyme and savory can be used in longer simmering dishes. Gently bruise the leaves with your fingers before dropping them in to release more oils and increase flavor.

Adding herbs at the beginning of your cooking will create a subtle background note. If at the end you find you want to punch up the flavor, just add a bit more for reinforcement. Using an herb sachet, also known as a bouquet garni, is another option that will keep you from losing your herbs in a sauce or broth. This also allows you to control the flavor if you find the herbs are becoming overpowering.

What to Do with Leftovers Herbs

Inevitably, you will have fresh herbs leftover. Especially when a recipe only calls for a tablespoon or two and you have bought an entire bunch. Because fresh herbs don’t have a long shelf life after they’ve been cut, it’s a good idea to use them as soon as possible. Knowing what types of herbs pair with which types of foods will allow you to be flexible and creative in the kitchen. You could also infuse oils with your leftover herbs or add them to cocktails! Adding them to salads is a quick and easy solution. Herb salads are delicious and super healthy. The possibilities are endless!

How to Use Herbs When Cooking Salmon

To help you get cooking with herbs and maximize flavor in all your salmon recipes, you only have to follow a few simple tips.

  • Tender herbs such as basil, parsley and chives tend to taste better fresh since their subtle flavor is one of the most attractive qualities about them. Use them to finish your salmon rather than crusting, marinating or cooking with them.

  • Tougher herbs such as rosemary, oregano and thyme hold up beautifully in marinades, crusted to pan sear the fish and much more.

  • Another factor to consider when choosing which herbs to use is the cooking time. Because tender herbs have a more subtle taste, they are best added to dishes with a shorter cooking time. If a dish takes longer to prepare, make sure you add the tender herbs toward to end of cooking so it maintains its flavor. Heartier herbs are ideal for longer cooking times because they release their flavors more slowly throughout the cooking process.

RECIPE to try

Herb Crusted Salmon Salad with Black Bean Caviar & BBQ Ranch. Tap here for recipe!

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Herb Crusted Salmon Salad with Black Bean Caviar & BBQ Ranch

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Chili Lime Salmon with salsa verde and popped Quinoa