Roasted Dill Salmon
This oven-roasted salmon is adapted from the cookbook “Bottom of the Pot: Persian Recipes and Stories” (Flatiron, 2018) by Naz Deravian. The dish comes from Ms. Deravian’s stepmother, who likes to combine her native Japanese ingredients with Iranian ones like pomegranate molasses. Get a quick pot of rice started as the salmon marinates and you can have dinner prepped in less than 20 minutes. Serve with sheveed polo (Iranian dill rice) and make sure to drizzle plenty of the pan juices over the salmon and rice.
- Serves: 4 persons
- 1 ½pounds skin-on, center-cut salmon fillet
- 1 ¼teaspoons kosher salt
- ½teaspoon black pepper
- ¼cup fresh lime juice or Seville orange juice, plus additional wedges, for serving
- 2tablespoons olive oil
- 2tablespoons soy sauce
- 2tablespoons maple syrup
- 1tablespoon dried dill or 3 tablespoons chopped fresh dill
- 1large garlic clove, crushed
- ¼teaspoon ground turmeric
- ⅛teaspoon ground saffron (optional)
Step 1Heat the oven to 425 degrees with the rack in the center position. Choose a baking sheet or baking dish that fits the salmon snugly (so the juices don’t disperse and burn) and line it with parchment paper. Place the salmon skin-side down on the baking sheet and season well with salt and pepper.
Step 2Combine the rest of the ingredients in a small bowl and spoon over the salmon. If you have time, flip the salmon and let marinate directly on the baking sheet, flesh-side down, for 15 minutes.
Step 3Roast the salmon skin-side down until cooked through to your liking, 9 to 12 minutes. Serve with extra lime or orange wedges, and drizzle the pan juices over the salmon and rice.