Nadia Duriavig: Foodie Unplugged


Oven Roasted Herb and Anchovy Crusted Salmon

20 minutes to a delicious healthy dinner

Oven Roasted Herb and Anchovy Crusted Salmon

serves 2

This recipe is on our table at least twice a week. I am a big fish lover, but even those in my family that aren’t huge fans love this dish.  It’s super tasty, healthy and I can pull it together in 20 minutes or less. This sauce is great on any fish, feel free to keep it in your fridge and use it on any of your favorite types. For those of you that don’t like anchovies, you can opt out, but if you’re ever going to give them a try, do it here. They pack a huge punch of flavor, and really lose their ‘fishiness’ when cooked.


2 cloves garlic
2 tbsp olive oil
1 tbsp freshly squeezed lemon juice
6 good quality anchovies
2 tbsps fresh chopped parsley
1 tbsp fresh chopped fennel fronds


1 lb organic salmon cut into 2 steaks


 Pour ½ tbsp olive oil into a medium size frying pan that is suitable to be used in the oven as well.  Heat over a medium flame.

Make sure to use a pan that you can be transferred to the oven. This is a one-pan meal, started on the stove top and then finished in the oven. This allows you to perfectly cook your salmon from the top and bottom. Don’t worry if you prefer your salmon skinless. The skin protects the salmon and keeps it together while cooking but once done, the steak will slide off easily for serving.  

 Season salmon with salt and pepper.

 Place salmon in pan skin side down and gently heat.  Cook until salmon starts to turn pink around edges and bottom, 6-8 minutes. Remove pan from heat.

There are two main things that make this salmon delicious.  One is the sauce, the other is making sure you do not overcook your fish.  The stovetop to oven method always ensures your fish is cooked perfectly, if you learn to recognize what that looks like.  Fish cooks very quickly, so make sure to pay attention and remove from heat as soon as it is done.

 While salmon is cooking, place all ingredients for sauce in hand blender and blend until smooth and combined.

I use an immersion blender for this, but feel free to use a mini chopper too. 

 Spoon sauce liberally over salmon and spread.

You can store any unused sauce that has not been in contact with the fish in the fridge for up to a week to use again.

 Set oven to broil. Place salmon, still in frying pan into oven and broil until salmon is cooked and sauce is crusty.

I like using the broil function to finish cooking the salmon really quickly at this point. Broiling also gives you that crispy crust on top. In order to avoid potentially burning your fish, place the oven grill on the second or third rung from the top.

Serve immediately.

Check out some of my other favorite recipes:

Sweet and Sour Cherry Glazed Winter Ribs

Curry Spiced Beef, Sweet Potato and Lentil Soup