Ginger Dill Salmon

Ginger Dill Salmon is a wonderful mix of light and bright flavors from the topping with the buttery richness of the fish. An adaptation of this  New York Times recipe served with a citrus salad- I love the addition of jalapeno pepper for a slightly warm finish. It can also be prepared up to two days in advance. Best of all, it tastes equally delicious whether served at room temperature or chilled.

Ingredient Notes

Salmon Fillet: Opt for fresh, high-quality salmon fillets for the best flavor and texture. Look for wild-caught salmon, which tends to have a richer taste than farm-raised varieties. Ensure the fillet is boneless and properly scaled and skinned for convenience.

Dill: Fresh dill has a bright and aromatic flavor. Dried dill will not work the same in this dish. You can use both fine leaves and thick stems.

Ginger: Use fresh ginger to infuse the dish with its warm, citrusy notes. Peel and finely grate the ginger with a microplane 

Jalapeno Pepper: Jalapeno peppers add a mild to the dish. Adjust the quantity of jalapeno based on your spice preference. For less heat, remove the seeds and membranes before chopping. If you enjoy more heat, add an extra pepper.

Instructions

Preheat Oven: Preheat your oven to 400°F (200°C).

Prepare the Sheet Pan: Line a baking sheet or tray with parchment paper and coat with a drizzle of olive oil. This will help prevent the salmon from sticking. Place the salmon fillet on the prepared sheet pan, skin-side down.

Prepare the Ginger Dill Mixture:

Grate a piece of fresh ginger (about 2 tablespoons).

Combine the grated ginger with chopped fresh dill, freshly ground black pepper, salt, lemon juice, sliced green onions, and diced jalapeno peppers in a small bowl. Mix well.

Apply Dill Sauce:

Drizzle a small amount of olive oil over the salmon fillet on the sheet pan.

Evenly spread the ginger dill mixture over the salmon, ensuring it covers the entire surface.

Roast the Salmon:

Sprinkle flaky sea salt over the top of the salmon for added flavor.

Roast the salmon in the oven for 12-15 minutes or until the internal temperature reaches 145°F (63°C) and the fish flakes easily with a fork.

Check for Doneness:

Use an instant-read thermometer to check the temperature in the thickest part of the salmon. The salmon is done when it reaches 145°F (63°C), or you can check for doneness by gently inserting a fork and seeing if the fish flakes easily.

Rest and Serve:

Once cooked, remove the salmon from the oven and let it rest for a few minutes. This allows the juices to be redistributed, keeping the fish moist.

Serve the ginger dill salmon on a bed of baby greens and garnish it with lemon slices.

Serving Suggestions:

Couscous or Rice: Serve the ginger dill salmon with a side of fluffy couscous or aromatic rice. The grains will absorb the savory juices from the salmon. 

Citrus Salad:  Mix thin wedges of oranges, grapefruits, and lime, and combine with spicy radishes and thinly sliced red onions for a burst of freshness that balances the dish's richness.

Soba Noodles: Create a light and satisfying meal by pairing the ginger dill salmon with soba noodles. 

Baked Za'atar Fries: For a crunchy and flavorful side, consider baking za'atar fries. 

Zesty Quinoa Salad: Opt for a zesty quinoa salad with a citrus dressing and pistachio.  

Tips, tricks, and alterations : 

• Meal prep- this salmon is delicious the next day, making it great for meal prep. Eat it chilled or at room temperature for lunches throughout the week. 
• If you don't have a jalapeno, use a serrano pepper or skip it altogether. The recipe as written below, could hardly be called spicy- so feel free to add an extra pepper if you want a little kick. 

More salmon recipes:

More healthy recipes and dinner ideas : 

If you’ve tried this Ginger Dill Salmon recipe or any other recipe on BalancingBowls, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, and Pinterest to see more tasty meals and anything else I’m up to.

Recipe

Ginger Dill Salmon

Ginger Dill Salmon is a wonderful mix of light and bright flavors from the topping with the buttery richness of the fish. An adaptation of this New York Times recipe served with a citrus salad- I love the addition of jalapeno pepper for a slightly warm finish. It can also be prepared up to two days in advance. Best of all, it taste equally delicious whether served at room temperature or chilled.

Print Recipe Pin Recipe

Ingredients

  

• 1-2 pound salmon fillet
• ¼ cup fresh dill chopped
• 1 teaspoon black pepper freshly ground
• 2 tablespoons fresh ginger grated
• 2 tablespoons lemon juice
• 2 green onions finely sliced
• 1 jalapeno pepper deseeded and diced
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt

Instructions

 

• Preheat your oven to 400°F (200°C).
• Line a baking sheet or tray with parchment paper and coat with a drizzle of olive oil. This will help prevent the salmon from sticking. Place the salmon fillet on the prepared sheet pan, skin-side down.
• Grate a piece of fresh ginger (about 2 tablespoons).
• Combine the grated ginger with chopped fresh dill, freshly ground black pepper, salt, lemon juice, sliced green onions, and diced jalapeno peppers in a small bowl. Mix well.
• Drizzle a small amount of olive oil over the salmon fillet on the sheet pan.
• Evenly spread the ginger dill mixture over the salmon, ensuring it covers the entire surface.
• Sprinkle flaky sea salt over the top of the salmon for added flavor.
• Roast the salmon in the oven for 12-15 minutes or until the internal temperature reaches 145°F (63°C) and the fish flakes easily with a fork.
• Use an instant-read thermometer to check the temperature in the thickest part of the salmon. The salmon is done when it reaches 145°F (63°C), or you can check for doneness by gently inserting a fork and seeing if the fish flakes easily.