Mamabee

Roasted Dill Salmon

Roasted Dill Salmon

Roasted Dill Salmon

This oven-roasted salmon recipe, adapted from Naz Deravian’s cookbook *"Bottom of the Pot,"* combines Japanese and Iranian flavors, including pomegranate molasses. While the salmon marinates, prepare a quick pot of rice, allowing the meal to be ready in under 20 minutes.
Serve it with sheveed polo (Iranian dill rice) and drizzle the pan juices over the salmon and rice for added flavor.
Total Time 20 minutes
Servings 4

Ingredients
  

  • 1 ½ pounds skin-on center-cut salmon fillet
  • 1 ¼ teaspoons kosher salt
  • ½ teaspoon black pepper
  • ¼ cup fresh lime juice or Seville orange juice plus additional wedges, for serving
  • 2 tablespoons olive oil
  • 2 tablespoons soy sauce
  • 2 tablespoons maple syrup
  • 1 tablespoon dried dill or 3 tablespoons chopped fresh dill
  • 1 large garlic clove crushed
  • ¼ teaspoon ground turmeric
  • teaspoon ground saffron optional

Instructions
 

  • Preheat the oven to 425 degrees and position the rack in the center. Select a baking sheet or dish that fits the salmon snugly to prevent the juices from spreading and burning. Line it with parchment paper. Place the salmon skin-side down on the sheet and season generously with salt and pepper.
  • In a small bowl, mix the remaining ingredients and spoon the mixture over the salmon. If time permits, flip the salmon to marinate flesh-side down directly on the baking sheet for 15 minutes.
  • Roast the salmon skin-side down for 9 to 12 minutes, or until it reaches your preferred level of doneness. Serve with additional lime or orange wedges and drizzle the pan juices over the salmon and rice.

Notes

You can prepare the marinade up to 30 minutes ahead of time.