This Herby, Spicy Salmon Is as Breezy as Summer Should Be

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A Big Little Recipe has the smallest-possible ingredient list and big everything else—flavor, creativity, wow factor. Psst: We don’t count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butter), since we’re guessing you have those covered. Today, we’re making a make-ahead dinner.

While pan-seared salmon should be served as soon as it’s out of the skillet—becoming less crispy, less crackly, less good the farther it gets from the stove, not unlike a new car whose value plummets as you drive away from the dealership—a slow-roasted fillet has staying power.


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