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Herb-Rubbed Salmon Steak


The garden-fresh taste of gently cooked zucchini and cherry tomatoes pairs beautifully with the rich, hearty taste of salmon.

  • Prep:
  • Total Time:
  • Servings: 1

Source: Everyday Food, January/February 2006


  • 1 salmon steak (about 8 ounces)
  • 1 teaspoon olive oil
  • Coarse salt and ground pepper
  • 2 tablespoons fresh mint, finely chopped
  • 1/2 teaspoon dried oregano
  • 4 cherry tomatoes
  • 1 small garlic clove, minced
  • 1 scallion, thinly sliced
  • 1 small zucchini (about 4 ounces), halved lengthwise, then sliced crosswise 1/4 inch thick


  1. Preheat oven to 425 degrees. Place salmon in a small baking dish or ovenproof skillet; drizzle with 1/4 teaspoon oil.

  2. Make the rub: In a small bowl, stir together mint, garlic, oregano, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

  3. Sprinkle half the rub mixture evenly over both sides of the salmon. Bake salmon until opaque throughout (about 10 minutes).

  4. Meanwhile, in a medium nonstick skillet, heat remaining oil over medium heat. Add zucchini, and cook, tossing occasionally until tender, 6 to 8 minutes. Stir in scallion, tomatoes, and remaining rub mixture. Cook just to heat through, about 1 minute. Season with salt and pepper; serve with salmon.

Cook's Notes

Once salmon steak is cooked, it’s easy to remove the skin: Place a fork between the skin and the flesh at one of the ends; twist the fork (like you would with spaghetti) until all the skin has wound around it.

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