Roasted Dill Salmon

By Naz Deravian

Updated June 2, 2019

  • Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
20 minutes, plus 15 minutes’ marinating (optional)
Rating
5(3,816)
Comments
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This oven-roasted salmon is adapted from the cookbook “Bottom of the Pot: Persian Recipes and Stories” (Flatiron, 2018) by Naz Deravian. The dish comes from Ms. Deravian’s stepmother, who likes to combine her native Japanese ingredients with Iranian ones like pomegranate molasses. Get a quick pot of rice started as the salmon marinates and you can have dinner prepped in less than 20 minutes. Serve with sheveed polo (Iranian dill rice) and make sure to drizzle plenty of the pan juices over the salmon and rice.

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Ingredients

Yield:4 to 6 servings

  • 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)

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

6 grams carbs; 62 milligrams cholesterol; 302 calories; 8 grams monosaturated fat; 5 grams polyunsaturated fat; 4 grams saturated fat; 20 grams fat; 362 milligrams sodium; 24 grams protein; 4 grams sugar

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

  1. 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.

  2. 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.

  3. 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.

Tip

  • The marinade can be prepared 30 minutes in advance.

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Ratings

5 out of 5
3,816 user ratings
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Comments

Mary Beth

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.

Mary Legallet

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).

Mary Beth

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.

Geo

Revisiting this recipe after some months, delicious and a crowd pleaser. As before, i zested the lime first. To keep the marinade in place i layered unflavored breadcrumbs over the marinade then spooned the runoff marinade over the breadcrumbs and repeated until all the marinade was in place. When sliced after cooking the fish showed a nice crust. As others have commented 425 is too hot for a thick piece of salmon the center too raw for most and overcooked at edges. IMO 375 for 25 min is about right for a 2lb fish.

Tom Vitt

I followed the recipe exactly, except for the cooking time which I had to extend. It is absolutely delicious!!!

Denise Arnold

Followed the recipe as directed. Delicious! Will go back to that marinade.

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Credits

Adapted from “Bottom of the Pot: Persian Recipes and Stories” by Naz Deravian (Flatiron, 2018)

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