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.
I’ve made this a couple of times and it is now a favorite. It’s so easy and the marinade is delicious. I add extra dill because, in my opinion, you can never have too much dill.
I thought I had enough great salmon recipes, but I'm making room in the pantheon for this one. The sauce really is all that, so do spoon it over rice as others have advised. I used a glass baking dish so had to increase the cooking time. No big deal if you use a thermometer. We served it with a fresh tomato salad with vinaigrette, and cool cucumber spears on the side. If you garden, this succulent dish is the perfect way to use an abundance of dill.
Excellent! Made tonight for me and my daughter. Did not have maple syrup so subbed honey, which worked perfectly. Omitted garlic due to allium intolerance but didn't miss it. Tangy, sweet, herby, yum. Easy. Going in rotation!