Roasted Salmon With Dill and Cucumber Salad

By Sohla El-Waylly

Updated Jan. 8, 2024

Roasted Salmon With Dill and Cucumber Salad
Mark Weinberg for The New York Times. Food Stylist: Monica Pierini.
Total Time
50 minutes
Prep Time
5 minutes
Cook Time
45 minutes
Rating
4(548)
Comments
Read comments

Fish can be dry-brined relatively quickly compared to chicken and other proteins, and the benefits are just as magical: The dry-brining process extends shelf life, aids in crisping the skin, prevents overcooking and firms up the flesh. To do it, heavily salt your fish for at least 15 minutes and up to 2 hours (any longer and the fish will cure), then rinse and pat it dry. You can cook it right away, or store it in the coolest part of your fridge, wrapped in paper towels and placed in a zip-top bag, preferably on ice, for up to 3 days.

Featured in: These 11 Tips Will Make You a Better Cook

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:4 servings
  • 4(6- to 8-ounce) skin-on, center-cut salmon fillets
  • Kosher salt
  • 1pound mini seedless cucumbers (about 5 to 6)
  • 1cup lightly packed fresh dill
  • ½cup dried cranberries
  • ¼cup extra-virgin olive oil, plus more for the fish
  • 1teaspoon finely grated lemon zest plus ¼ cup freshly squeezed juice
  • Crushed red pepper
Ingredient Substitution Guide
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Generously and evenly season the salmon on all sides with salt. Place on a plate or small sheet pan and refrigerate for at least 15 minutes and up to 2 hours.

  2. Step 2

    Use a rolling pin or heavy skillet to gently smash the cucumbers until they crack in some places. Cut crosswise into thick slices and transfer to a large bowl. Season with salt to taste.

  3. Step 3

    Roughly chop the dill. Add the dill, cranberries, olive oil, lemon zest and lemon juice to the cucumbers. Toss together until evenly combined. Taste and season with crushed red pepper and more salt as needed.

  4. Step 4

    Heat the oven to 425 degrees and line a sheet pan with parchment paper. Rinse the salmon under cool water to remove the salt. Thoroughly pat dry with paper towels and place on the sheet pan, skin side down. Lightly drizzle with oil and evenly rub all over. Lightly season with salt. Flip over and repeat, rubbing with oil and seasoning lightly with salt.

  5. Step 5

    Place in the oven and roast, skin side up, until the flesh looks opaque, feels firm and is easily pierced with a cake tester or skewer at the thickest part, 12 to 15 minutes.

  6. Step 6

    If you’d like crisp skin, remove salmon from oven and heat broiler to high. Remove and discard parchment, drizzle salmon skin with a little more oil and broil until the skin is crisp, puffed, and lightly charred in spots, 2 to 3 minutes.

Ratings

4 out of 5
548 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Donna M

425 degrees for 12-15 minutes? I beg to disagree. I followed this NYT cooking advice a few times only to be disappointed and frustrated that the salmon came out overcooked to the point of being dry and tasteless. I suggest at least checking it after cooking for 6-8 minutes.

nub

I preheat the oven to 400, then get my skillet hot on the stove. Season the salmon as you like. Then add some olive oil to the pan. Sauté the salmon flesh side down for 15 seconds, just to give the flesh a little crispness. Then flip it skin side down, and immediately pop in the oven for 8 minutes. Crispy exterior, buttery soft interior. If you like firmer cooked salmon, give it another minute in the oven.

Vox

If the fish is already properly cooked when I take it out of the oven, wouldn't I overcook it if I stick it back under the broiler for 2-3 minutes? Or did you intend for the skin to be removed and put under the broiler? Otherwise, wouldn't it make more sense to slightly undercook the fish and then finish under the broiler to crisp the skin?

T. Kasper

I cooked a 7oz piece for 5 minutes and it was perfect.

Erica

Trust the recipe and process with this one. The salad especially seems very strange but all put together delicious and they compliment each other.

aga

the cucumber salad deserves to be its own recipe :)

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.