|
Published on May 8th, 2025
This recipe, adapted from Naz Deravian’s “Bottom of the Pot: Persian Recipes and Stories,”), received thousands of five-star ratings when it ran in the New York Times, and once you try it, you’ll understand why. The fusion of Japanese and Iranian flavors from the author’s heritage transforms a simple piece of omega 3-rich fish into something unforgettable in under 30 minutes. While the salmon marinates, cook rice and stir-fry green beans with sliced red peppers. Serves 4-6. – Susan Puckett
Ingredients
- 1½ pounds skin-on, center-cut salmon fillet
- Salt and black pepper
- ¼ cup fresh lime juice, plus additional wedges, for serving
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 2 tablespoons maple syrup
- 3 tablespoons chopped fresh dill, or 1 tablespoon dried dill
- 1 large garlic clove, crushed
- ¼ teaspoon ground turmeric
- ⅛ teaspoon ground saffron (optional)
- Cooked rice, for serving
Instructions
- Preheat 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 it well with salt and pepper.
- Combine the lime juice, olive oil, soy sauce, maple syrup, dill, garlic, turmeric, and saffron (if using) in a small bowl and spoon over the salmon. If time permits, flip the salmon and let marinate directly on the baking sheet, flesh-side down, for 15 minutes.
- Roast the salmon skin-side down until cooked through, 9 to 12 minutes. Serve with extra lime wedges and drizzle the pan juices over the salmon and rice.
Susan Puckett is an Atlanta-based food writer and cookbook author.
|
