Lemon balm is an under utilized herb in the kitchen. It has a relatively mild flavor, but lovely lemony perfume to it, which is perfect for infusing into seafood, poultry and pork. It is an easy to grow and attractive herb, which is readily available at most plant nurseries. Many of you may have it in your garden already. Later in the season, when the leaves are large, I sometimes take a few of them and wrap a piece of fish in them, then put the packet directly on a low grill. Here, as it is early in the season and the leaves are smaller, I’ve packed them in with wild salmon in parchment and a drizzle of honey, for baking.
- wild salmon filets (4 oz. each one per person)
- kosher salt
- honey
- fresh lemon balm
- Preheat oven to 350 degrees
- Place each filet on a large piece of parchment.
- Sprinkle a generous pinch of Kosher salt over the filet.
- Drizzle with honey.
- Tuck a few sprigs of lemon balm under the fish, then top with one or two more sprigs.
- Wrap the parchment paper into a pouch.
- Bake for 13-15 minutes.
Salmon with lemon balm and honey ready to be wrapped in parchment.
Lemon Balm Salmon parchment opened.
Lemon Balm Salmon served with a mixture of grilled sweet onions and roasted yellow peppers.
I dislike any type of seafood, but I bet this is good!
I love pairing fresh lemon with fish and this looks beautiful! Does lemon balm have a milder flavor than fresh lemon?
Lemon balm imparts a gentle herbal lemony flavor, without acid or liquid.
My daughter LOVES Salmon and I’m always looking for new ways to prepare it. I’m going to have to look for Lemon balm at the market so I can try this.