Roasted Salmon With Ginger-Lime Butter

Published May 11, 2022

Roasted Salmon With Ginger-Lime Butter
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
25 minutes
Rating
4(651)
Comments
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Wild Pacific salmon is available in spring and summer, and the flavor is phenomenal. It definitely tastes better than farmed salmon and is always a better choice, sustainably speaking. Though it is expensive, think of it as a seasonal treat. Whether you choose wild king salmon, coho or sockeye, take care not to overcook it.

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Ingredients

Yield:4 to 6 servings
  • 1(1½ pound) wild salmon fillet, such as king or coho, at room temperature
  • Salt and pepper
  • 6tablespoons unsalted butter, softened
  • 2tablespoons grated ginger
  • 1teaspoon lime zest
  • 1teaspoon lemon zest
  • 2tablespoons lime juice
  • 1pound baby spinach
  • Lime wedges, for serving
  • ½cup thinly sliced scallions, green and white parts
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

293 calories; 19 grams fat; 9 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 27 grams protein; 515 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

  1. Step 1

    Lay the salmon on a rimmed baking sheet, and season with salt and pepper. Heat oven to 350 degrees.

  2. Step 2

    Make the ginger-lime butter: In a small bowl, combine softened butter, ginger, lime zest, lemon zest and lime juice. Add salt and pepper to taste, and stir well to combine.

  3. Step 3

    Transfer salmon, uncovered, to the oven to cook for about 8 minutes. Check the salmon once or twice as it cooks. Depending on the thickness of the fish, it should be fully cooked when little white juices appear on the surface — moist and yielding with big flakes when probed. It may take 10 minutes for thick fillets.

  4. Step 4

    As the salmon cooks, put 2 tablespoons ginger-lime butter in a wide deep skillet or large pot over medium heat. When butter is melted, add spinach and a pinch of salt. Put on the lid and turn heat to medium-high. (You may need to add the spinach in batches.) After 2 minutes, remove lid and stir spinach to help it wilt. When all spinach is wilted, turn off the heat.

  5. Step 5

    Transfer salmon to a platter or divide among individual plates. Smear the remaining ginger-lime butter on the fish. Surround with wilted spinach and lime wedges, and top with scallions.

Ratings

4 out of 5
651 user ratings
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Comments

The cooking time is woefully short for anything other than the thinnest wild salmon filets. If you can’t get wild and have to go with the regular stuff, you should consider at least doubling the cooking time. The ginger-lime butter was a great success and is a great way to wilt spinach all on its own.

Don't google "squirt ginger"

Don't guess cooking time -- use an instant-read thermometer. Take your salmon out at 115 degrees; it will carry-over another 5 to 10 degrees out of the oven. 125 is a good finishing salmon temp for most people. Nearly all us amateurs overcook our fish.

I found the sauce rather boring for both the salmon and the spinach. Better salmon recipes elsewhere in NY Times.

Use napa cabbage instead of spinach. Cook salmon 45-60 minutes at 200• instead of 350.

For those who constantly try to adjust cooking times because it works for them, I'd like to remind them that altitude makes all the difference in cook times and people know what works at their altitude. Don't insist that you know what's best for everyone.

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