27 minutes
A succulent roasted salmon fillet seasoned with dill, citrus, and spices.
Salmon Fillet, skin-on
0 lb
teaspoons
Black Pepper, ground
teaspoons
Lime Juice, fresh
cups
tablespoons
tablespoons
tablespoons
Dried Dill, or fresh dill 3 tablespoons
tablespoons
Garlic, crushed
cloves
Turmeric Powder
teaspoons
Ground Saffron
pinches
1. Preheat Oven and Prepare Baking Sheet
Preheat your oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper on the center rack.
2. Season the Salmon
Lay the salmon fillet skin-side down on the baking sheet and sprinkle evenly with kosher salt and black pepper.
3. Prepare the Marinade
In a small bowl, whisk together lime juice, olive oil, soy sauce, maple syrup, dried dill, crushed garlic, ground turmeric, and a pinch of ground saffron. Pour this mixture over the salmon and let it marinate for 15 minutes.
4. Roast the Salmon
Slide the baking sheet into the preheated oven and roast the salmon for 9 to 12 minutes until cooked through and slightly crisped on the outside.
5. Serve
Transfer the roasted salmon to a serving dish, optionally with lime or Seville orange wedges, and drizzle with pan juices before serving.
Aim for an internal temperature of 125°F to 130°F (52°C to 54°C) for medium-rare salmon, accounting for carryover cooking.
Opt for wild-caught salmon for a more pronounced flavor and firmer texture. Look for vibrant color and avoid any with a strong fishy odor.
Preheat your oven to a consistent 400°F (204°C) for optimal roasting, allowing for caramelization while keeping the inside moist.
Pat the salmon fillets dry with paper towels to achieve a nice sear on the skin and to prevent steaming during roasting.
Allow the salmon to rest for a few minutes post-cooking to help redistribute the juices for a more succulent result.
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