Roasted Salmon With Ginger-Lime Butter
Published May 11, 2022

- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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
Preparation
- Step 1
Lay the salmon on a rimmed baking sheet, and season with salt and pepper. Heat oven to 350 degrees.
- 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.
- 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.
- 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.
- 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.
Private Notes
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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