Herb Crusted Salmon for Father’s Day

  • Louise cooked this recipe for her Dad, Don

An easy idea for cooking up a memorable Father's Day lunch.

If you don’t want to use the whole bulb of roasted garlic you can keep any spare in a small jar or tub with a lid, just top up with olive oil to cover and store for up to two weeks in the fridge.  It’s great used in dressings, spread on toast or a pizza!

You can use dried herbs but then you’ll only need about one third the amount as the flavour is more concentrated than in fresh herbs.


  • 2 BigFish plain Salmon Fillets

    (or use our Organic if you prefer!) defrosted according to pack instructions

  • 1 jar Dijon mustard
  • 150-300g of fresh chopped herbs

    we suggest a mix of parsley, coriander, basil and rosemary. 

  • A bulb of garlic

    for roasting

  • Spring onions

    to garnish

  • Olive oil


  • 1.

    Heat the oven to gas mark 6/200°C (180°C fan).  Separate the garlic cloves, then pop them (unpeeled) in a dish or on a baking sheet, lightly coating in a little olive oil.  Roast for 20-25 minutes in the oven until the skin is lightly browned and the cloves are soft.  Allow to cool for about 10 minutes.

    Turn the oven down to gas 3/170°C (150°C fan). 

  • 2.

    While the garlic is cooking, prepare the salmon fillets.  Place them in a dish and cover very generously with mustard, use at least 150g (even the whole jar!)

  • 3.

    Mash at least six cloves of roasted garlic (more if you like) and mix with the chopped herbs, then cover each fillet completely with this mixture.

  • 4.

    Wrap the fillets in tin foil and bake for 20 minutes.  Check halfway through to make sure you don’t overcook, bearing in mind that thicker fillets will take slightly longer.

  • 5.

    Now serve, garnishing with a little finely chopped spring onion.  We enjoyed this dish with some nice wild rice and steamed spinach, or you could maybe try it with new potatoes and seasonal English asparagus!

  • “This is a really fresh-tasting dish that my Dad loves! I prefer to use fresh herbs from my garden – or you can buy them in the supermarket.”

    Louise Coulbeck

With thanks to favfamilyrecipes.com for the concept


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Preparation Time

20 minutes

Cooking Time

20 minutes (plus 20 to roast the garlic)


2 (easily doubled)