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Herb and Wine Salmon


Rate this recipe 2.9/5 (14 Votes)


  • 4 pieces of salmon ( skin on)
  • 3-4 Tbsp lemon juice
  • Parsley (dried)
  • Italian seasoning
  • dried dill
  • olive oil
  • 1/4 cup red wine (Merlot)
  • 1 Tbsp Lemon pepper seasoning
  • Garlic ( crushed)


Level of difficulty Average
Cost Average budget


Step 1

Mix all ingredients together in a bowl to taste (or chopper).

Step 2

Add mixture to a shallow dish and place fish in dish, skin side up.

Step 3

Let fish sit in mixture for about 20-30 mins.

Step 4

Make foil packs for each piece of fish and cook them on a cook for 20 mins. ( Opt: add slices of onion and tomato on top of fish).

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  • 1/2 cup rice vinegar
  • 2 tbsp sugar
  • 2 cups cooked sushi rice
  • 1 cup soy sauce
  • 1/4 cup chopped cilantro
  • 2 tbsp seasame oil
  • 1 tsp chili paste
  • Salt
  • 1 mango, diced
  • 1 avocado, diced
  • 1 lb salmon, diced


  1. Combine the rice vinegar and sugar.
  2. Stir though the cooked sushi rice, and with wet hands, shape into balls.
  3. Press the balls into ramekins lined with parchment paper, and press the rice up the sides of the ramekins into cup shapes.
  4. Refrigerate for 15 minutes.
  5. In the meantime, combine the soy sauce, cilantro, sesame oil, chili paste and salt in a bowl.
  6. Combine the mango, avocado and salmon.
  7. Pour the soy mixture over the salmon mixture, and stir through until evenly coated.
  8. Remove the rice cups from the refrigerator, and peel off the parchment paper.
  9. Distribute the salmon mixture between the rice cups.
  10. Garnish, serve and enjoy!

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