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.
Lemon Balm Salmon in Parchment
- wild salmon filets 4 oz. each one per person
- kosher salt
- 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.