Ginger-Dill Salmon
Updated March 3, 2021
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1(1½-pound) salmon fillet, skin-on or skinless
- Kosher salt and black pepper
- 6tablespoons finely chopped dill
- 1(2-inch) piece ginger, scrubbed and finely grated (no need to peel)
- 2tablespoons extra-virgin olive oil, plus more for serving
- 1grapefruit
- 2oranges
- 6small radishes, cut into thin wedges
- 1avocado
- Flaky sea salt, for finishing (optional)
Nutritional analysis per serving (4 servings)
560 calories; 37 grams fat; 7 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 8 grams polyunsaturated fat; 21 grams carbohydrates; 6 grams dietary fiber; 11 grams sugars; 37 grams protein; 864 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 oven to 325 degrees. Line a sheet pan with parchment paper. Pat the salmon dry, then place on the tray skin-side down (if there is skin) and season with salt and pepper.
- Step 2
In a medium bowl, stir together the dill, ginger and olive oil until combined. Season with salt and pepper. Spread half of the dill-ginger mixture over the top of the salmon. (Reserve the remaining dill-ginger mixture.) Bake until cooked through, 15 to 20 minutes. (You’ll know the salmon is done when the fish flakes or an instant-read thermometer inserted into the thickest part is 120 degrees.)
- Step 3
As the salmon cooks, cut off the top and bottom of the grapefruit and set the grapefruit down on one of the cut sides. Follow the curve of the fruit to cut away the peel and pith. Squeeze the peels into the remaining dill-ginger mixture to get out any juice. Cut the fruit in half from top to bottom, then slice into ¼-inch-thick half-moons and remove the seeds. If your pieces are especially large, halve them again. Transfer the fruit and any juice on the cutting board to the bowl. Repeat with the oranges. Add the radishes, season generously with salt, and stir gently to combine.
- Step 4
Break the salmon into large pieces, and divide across plates with the citrus salad. Peel and pit the avocado, then quarter lengthwise and add to plates. Season with salt. Spoon the juices from the bowl over top, and season with black pepper, another drizzle of olive oil, and flaky sea salt, if using.
Private Notes
Comments
What could I substitute for the grapefruit? I cannot eat that in any form, due to some medication I take? This recipe sounds delicious and I'm wondering if I could use lemon or lime with the orange and radish.
I agree that it's not entirely clear from the recipe what to do with the second half of the mixture; I had to read the recipe several times to figure this out. You make the dill-ginger mixture in a bowl, right? Then half goes onto the salmon. The other half remains in the bowl. Step 3 has you "squeeze the peels" into the bowl with the remaining dill-ginger mixture, and then has you add the fruit and juice to the same bowl. Thus the remaining dill-ginger mixture becomes part of the citrus salad.
Instead of grapefruit use blood orange.
I made this last night and it was delicious. Perfect for breakfast too. I melted the butter as suggested and doubled the oatmeal bc I didn’t use nuts. The topping was PERFECTLY crunchy and sweet and balanced out the rhubarb. 10/10 will make again.
What type of Salmon?
This is hands-down one of favorite recipes bar none! I could eat it every day…I do not cut the salmon into bites but place the citrus salad over and around a filet. I also double the dill-ginger mixture.
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