Turmeric-Ginger Salmon

Name: Turmeric-Ginger Salmon
Prep time: 10 min
Cook time: 55 min
Total time: 1 h
Yield: 2 servings
Ingredients: 1 tablespoon finely chopped shallot (from 1 small shallot); 2 teaspoons finely grated ginger (from a 2-inch piece); 1 teaspoon finely chopped or grated garlic (about 1 large clove); 1 teaspoon ground turmeric; 1 lemon, zested and juiced (about 3 tablespoons juice); Salt and pepper; 6 tablespoons olive oil, plus more for drizzling; 2 (4- to 6-ounce) skinless salmon fillets; 1 teaspoon fish sauce; 1/2 teaspoon crushed red pepper; 2 small scallions, thinly sliced; Cooked rice noodles, tossed with oil or butter, for serving; Sliced cucumbers, for serving; Cilantro or dill, for serving; Roasted and chopped peanuts, for serving (optional)

By Christian Reynoso

Published Aug. 7, 2024

Turmeric-Ginger Salmon — David Malosh for The New York Times. Food Stylist: Simon Andrews.

Total Time: About 1 hour
Prep Time: 10 minutes
Cook Time: 25 minutes plus 30 minutes’ marinating
Rating: 5(944)
Comments: Read comments

This simply marinated and roasted salmon is lemony, garlicky, gingery and all with a hint of heat. Inspired by the Northern Vietnamese dish, cha ca la Vong, salmon fillets are first rubbed in a simple garlic, ginger and turmeric-based marinade then baked hot and fast. A sauce made with scallions, fish sauce, red pepper and olive oil is poured over the fish, so each bite has a huge pop of flavor. Great with rice noodles and sliced cucumbers, you can also serve with grilled bread or rice and a side green salad. If you feel like grilling this fish, the direct heat will only deepen the marinade’s impact. Chopped nuts are optional and add a textural crunch.

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Ingredients

Yield:2 servings

1tablespoon finely chopped shallot (from 1 small shallot)
2teaspoons finely grated ginger (from a 2-inch piece)
1teaspoon finely chopped or grated garlic (about 1 large clove)
1teaspoon ground turmeric
1lemon, zested and juiced (about 3 tablespoons juice)
Salt and pepper
6tablespoons olive oil, plus more for drizzling
2(4- to 6-ounce) skinless salmon fillets
1teaspoon fish sauce
½teaspoon crushed red pepper
2small scallions, thinly sliced
Cooked rice noodles, tossed with oil or butter, for serving
Sliced cucumbers, for serving
Cilantro or dill, for serving
Roasted and chopped peanuts, for serving (optional)

Ingredient Substitution Guide

Preparation

Step 1
In a bowl, whisk the shallot, ginger, garlic, ½ teaspoon of the turmeric, lemon zest, 2 teaspoons salt (Diamond Crystal or 1 teaspoon fine sea salt), ¼ teaspoon pepper and 3 tablespoons of the olive oil into a paste. Add the salmon filets to the bowl and rub the paste all over. Let marinate, refrigerated, for 15 to 30 minutes before cooking.
Step 2
Right before the fish is done marinating, take the salmon out of the fridge and heat the oven to 400 degrees. In a small bowl, mix together the remaining 3 tablespoons of olive oil, the remaining ½ teaspoon turmeric, the lemon juice, fish sauce, crushed red pepper and scallions. Season with salt to taste.
Step 3
Wipe off excess marinade from the filets and transfer to a sheet pan, baking dish or oven-safe skillet. Drizzle with olive oil and bake until the salmon is just turning opaque at the edges and is nearly cooked through, about 10 minutes. Remember, the fish will continue to cook a bit from residual heat outside the oven. Transfer to a serving platter.
Step 4
Serve with the scallion sauce spooned over the fish, with rice noodles and cucumbers on the side. Top with herbs and sprinkle with chopped peanuts, if desired.

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Ratings

5 out of 5

944 user ratings

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Comments

MM1 year ago

Sweet goodness do not scrape off any marinade. Cooked in the air fryer for 9 min (gave myself an extra min because too rare foods for me doesn’t sit well). Used cilantro and chopped peanuts which added extra and who doesn’t like extra? Also messed up by adding lemon juice to the salmon marinade so had to juice an additional lemon for the scallion (read: green onion) vinaigrette. Brilliant, husband thrilled, cook is well pleased. Perfectly suited to warm weather dinner tonight. Bravo.

JST1 year ago

Next time I will retain some of the marinade on the salmon. As designed the salmon was moist and perfectly cooked. The sauce for the cucumbers and fish was excellent. The chopped peanuts added needed texture. I substituted quinoa for the noodles. The plate was pretty and the meal was delicious. Much of this meal can be prepared ahead of time which is lovely for company. I give few 5 star ratings. This meal merited all 5 stars.

Allison B1 year ago

Definitely leave the marinade on! And maybe cut down on the salt as another commenter suggested. Beyond delicious, will be adding to my rotation immediately!

CGreer3 days ago

This was SO delicious, I made it twice in 3 days. And yes, leave the marinade on.

MaineCook1 week ago

This was amazing. Based on other reviewers and my own gut, I halved the amount of salt and olive oil, did NOT scrape off the marinade but cooked the fish in it, and added a pinch of sugar and a small splash of rice vinegar to the scallion sauce. I served the fish with rice and a salad of sliced cucumbers and chopped cilantro, with the scallion sauce over everything. It was a hit. Will definitely make again!

Katie in Cambridge1 week ago

This is a fabulous and easy recipe. Made a few changes. Skipped the salt (thanks to other reviewers) and subbed lime for lemon and avocado oil for olive oil (found the olive and lemon a bit incongruous with the recipe). Added avocado and sugar snap peas to the meal. Yum!!

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