Tuscan Salmon

Prep Time
Cook Time
Ready In

"Grilled (or broiled) salmon with an Italian flair."

Original recipe yields 4 servings


  • Serving Size: 1 (178.3 g)
  • Calories 289.1
  • Total Fat - 14.3 g
  • Saturated Fat - 2.7 g
  • Cholesterol - 90.1 mg
  • Sodium - 627.6 mg
  • Total Carbohydrate - 1.7 g
  • Dietary Fiber - 0.7 g
  • Sugars - 0.1 g
  • Protein - 36.6 g
  • Calcium - 34 mg
  • Iron - 1.3 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0.3 mg

Step 1

Prepare outdoor grill (or preheat broiler).

Step 2

Combine all ingredients except salmon and oil in a bowl.

Step 3

Brush each fillet (on both sides) with 1 teaspoon oil. Press spice mixture on skinless side of salmon. Let stand 15 minutes.

Step 4

Place salmon skin side up on grill grate. Cover and cook 3 minutes. Flip and cook, skin side down, 5 minutes more or until done. (or on a rack of a broiler pan. Cook under broiler 3 minutes and turn fish skin side down and continue cooking until done.)

Step 5

Remove from grill (or broiler) and serve.

Tips & Variations

No special items needed.



Delicious and so easy! We used the broiler option and made as directed for some delicious salmon. Thanks for sharing!

review by:
(23 May 2019)


Great flavor! I will make it often. My family loved it!

review by:
(20 Aug 2018)

Mia in Germany

Fabulous! I halved the recipe and followed it to the letter (made it under the broiler). The seasoning mix is perfect, I'll make that again. Thanks for sharing! Made for Best of 2017 on FFF

review by:
(6 Feb 2018)


Delicious salmon! I loved the herb mixture and subsequent flavor. I coated my salmon with a thin layer of mayonnaise instead of the olive oil. I used the broiling directions and the salmon turned out beautifully. Thank you!

review by:
(24 Jan 2018)


This is really fabulous salmon. I used just one filet (no skin) and didn't have ground fennel so used whole seed fennel. But otherwise I followed the recipe exactly. I broiled the fish in the oven, 3 minutes and then flipped it over and did 3 more minutes. It was a little rare for me in the middle, so I would add a couple of more minutes of cooking (8-10 minutes total). I ate about 2/3 of the filet and saved the most rare sections to flake and eat leftover tomorrow, cold. I love cold cooked salmon too. I did go heavy on the spices on one side...totally personal preference.

review by:
(22 Oct 2017)


I used a thinner salmon filet so I followed the previous reviewers instructions and added a light coating of mayo to this and it worked out great. I cooked the fish for 3 minutes on one side and 2 minutes on the other. Great flavours!! Thanks for sharing.

review by:
(15 Mar 2012)