Roasted Dill Salmon

Sea Forager CSF member Chris Elkins riffed on this recipe from the New York Times by Naz Deravian. Have at!

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  • YIELD 4 to 6 servings

  • TIME 20 minutes, plus 15 minutes’ marinating (optional)

This oven-roasted salmon is adapted from the cookbook “Bottom of the Pot: Persian Recipes and Stories” (Flatiron, 2018) by Naz Deravian.

INGREDIENTS

  • 1 ½ pounds skin-on, center-cut salmon fillet

  • 1 ¼ teaspoons kosher salt

  • ½ teaspoon black pepper

  • ¼ cup fresh lime juice or Seville orange juice, plus additional wedges, for serving

  • 2 tablespoons olive oil

  • 2 tablespoons soy sauce

  • 2 tablespoons maple syrup

  • 1 tablespoon dried dill or 3 tablespoons chopped fresh dill

  • 1 large garlic clove, crushed

  • ¼ teaspoon ground turmeric

  • ⅛ teaspoon ground saffron (optional)

PREPARATION

  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.

  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.

  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.

Tip

  • The marinade can be prepared 30 minutes in advance.

FishMember SubmissionSalmon