Roasted Dill Salmon
- Total Time
- 20 minutes, plus 15 minutes’ marinating (optional)
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds skin-on, center-cut salmon fillet
- 1¼teaspoons kosher salt
- ½teaspoon black pepper
- ¼cup fresh lime juice or Seville orange juice, plus additional wedges, for serving
- 2tablespoons olive oil
- 2tablespoons soy sauce
- 2tablespoons maple syrup
- 1tablespoon dried dill or 3 tablespoons chopped fresh dill
- 1large garlic clove, crushed
- ¼teaspoon ground turmeric
- ⅛teaspoon ground saffron (optional)
Nutritional analysis per serving (6 servings)
302 calories; 20 grams fat; 4 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 5 grams polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 4 grams sugars; 24 grams protein; 362 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 425 degrees with the rack in the center position. Choose a baking sheet or baking dish that fits the salmon snugly (so the juices don’t disperse and burn) and line it with parchment paper. Place the salmon skin-side down on the baking sheet and season well with salt and pepper.
- Step 2
Combine the rest of the ingredients in a small bowl and spoon over the salmon. If you have time, flip the salmon and let marinate directly on the baking sheet, flesh-side down, for 15 minutes.
- Step 3
Roast the salmon skin-side down until cooked through to your liking, 9 to 12 minutes. Serve with extra lime or orange wedges, and drizzle the pan juices over the salmon and rice.
- The marinade can be prepared 30 minutes in advance.
Private Notes
Comments
I am planning to make this tomorrow, however I am wondering if the original recipe uses pomegranate molasses, which I have, rather than maple syrup.
Delicious and easy, made exactly as directed. Consider what "cooked to your liking" is and plan accordingly. Mine had 108 degree internal temperature after 12 minutes...not even edible. Had to cook almost double the recommended cooking time. Targeted 145 degree internal temp (FDA rec).
I made it with the Pomegranate molasses and it was delicious. I recommend you use that in place of the maple syrup if you have it. The recipe is a bit salty for me as written.
This was one of the best recipes I’ve found for salmon - and quite easy too. Mouth watering. I’ve made it twice in the past three weeks, serving it both times with the NYT’s recipe for gnocchi with asparagus and arugula - also excellent. Both recipes take very little time. I used freeze-dried dill, which I used in the same amount as fresh — 3 tbsps. Not too much at all. Very difficult to keep some of the sauce from running off the salmon into the pan though. Just use a lot.
425* is too hot for a very thick piece of salmon. The albumens will roast out but leave the center raw. Next time, I will drop it down to 375* or even 350* and almost double the cook time.
Great recipe. Made it because I happened to have all the ingredients on hand. Marinated fish at room temp for 15 mins then cooked fillets in an airfryer. Served with basmati rice and a bright cucumber radish salad. Will do this again!!