Broiled Salmon and Asparagus With Herbs Recipe (2024)

I cook salmon a lot this way. I strongly suggest putting skin side up for at least the first part of broiling. Melts all the fat near the skin into your fillet.

I believe it's whatever amount of parsley you would like in relation to whatever amount of the other salad ingredients you would like.

I'm eager to try this recipe, but am once again baffled by how much a " bunch" of parsley is. I grow my own herbs. For a comparison, Is it a handful like the store around the corner sells or a double fisted handful like the healthfood store? Please be more precise.

Excellent. Prep and chopping vegs took the most time. Time under broiler 6 min. Soy mustard glaze is salty enough. Would not season fish herbs or asparagus with extra salt again. Will make again. Paired with fresh buttered corn on the cob to round out meal.

J made this exactly as written. It was so easy and delicious. My oven has a high and low broil setting; high was the correct one to use

I broil salmon all of the time! I like to line the pan with enough foil so that after the initial browning and crisping, I cover up the salmon, and turn the oven down to bake at 350 degrees for the last few minutes. When I remove the fish from the oven and open the foil, it’s always moist and delicious inside and crisp and brown on the top.

This recipe was easy and tasty. I roasted the salmon and asparagus instead of broiling with an excellent result. The winning touch of this recipe, which really makes it unique, is the delicious herby salsa. For those trying to avoid the quandary of “how much is a bunch?” we used equal amounts of parsley and cilantro (half a cup each) and half that amount of dill, along with the specified amounts of other ingredients. We plan to use this outstanding condiment with other fish as well.

Made this for dinner last night and it was delicious. I saved some time (and mess) by simply trimming the asparagus and tossing it in the plastic bag it came in. Olive oil first, then the soy mix. Spread it all out on a piece of foil then broiled it. Very little clean up. A delicious recipe- the leftover herb mix I’ll use for another dish.

Would definitely make this again. Loved the herb mixture on top- added shallots because why not.

I often marinade and broil salmon and this recipe was spot on in terms of cooking time. My oven has high, med, low broil. I chose high broil, and broiled 3/4 to 1 inch thick salmon fillets for 7min and it was perfectly Medium rare cooked but still moist and pink in the middle. I also grated the lemon zest into the herb salad before the juice and I recommend it!

Regarding sizing bunches of parsley, here’s a tip from a professional vegetable grower. A bunch of parsley can be measured by looking at the stems at the base of the bunch. The diameter of the stems should be somewhere between the size of a nickel and a quarter. This is how we measure parsley when bunching in the field during harvest.

Delicious! Even my husband (who doesn't care for salmon) really enjoyed it! Only had parsley and the salad was still very good.

I'm one of those people who is afraid of the broiler, so I cooked this as a sheet pan recipe in the oven at 425 for 12 minutes. It came out quite nicely, but without the extra crispness that broiling/grilling would give. We had lots of herb salad left over -- there was more than we needed. And if you cut up a few new potatoes and throw them in the pan, you have a full meal in one pan.

This was excellent and with peppers from my garden and leftover broccoli and stems, no cilantro because it doesn’t grow in Louisiana summers I did it without asparagus. A perfect summer meal with some couscous on the side to soak up all the herbal deliciousness.

It works with cod!

Soy Sauce + Mustard = yum! Such a simple recipe that highlights lovely ingredients and freshness. Will make again!

This was so good. The acid from the lemon on the herbs took it over the top. I used herbs I had—basil, Thai basil, parsley—and added some cucumber. It was delicious—especially since Wild Alaska Sockeye was in season.

The acidity from the lemon goes a long way so be generous :) if you have thick asparagus, peel it quickly to make it more tender, just a drizzle of olive oil under the salmon is brilliant for any meaty fish. Herb salad is lovely

I had haddock which cooked perfectly. This is a simple and delicious recipe. A keeper!

Marinade is not at all tasty. However, the broiler method was very helpful--6 inches from the broiler and the salmon was beautifully done.

Delicious! We used the smoker pellet grill. So easy, great flavor. This recipe will be on repeat.

Really, really good. I have been devoted to Samin Nosrat’s low and slow roasted salmon for years but was amazed by the silky texture this recipe imparted to a gorgeous Norwegian salmon filet. Loved the herb salad, too. A real keeper.

I only eat my salmon broiled and it never disappoints. I like my skin a bit crunchy, so I flip over a few minutes to firm up. Try marinating in a robust bottle Italian dressing. You'll thank me.

Another winner. Made it as written. What a great way to use fresh herbs from the garden. Thank you!

This was excellent!

this is great- will definitely put it on my regular roster

One of my favorites! Perfect while asparagus is briefly in season in Texas. I’m always eager to make it while I can!