Roasted Dill Salmon

Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.

from New York Times Cooking app

submitted by Anne Halsted

preparation time: 20 minutes, plus 15 minutes marinating

serves 4 to 6

1½ pounds center-cut salmon fillet, skin on

1¼ teaspoons kosher salt

½ teaspoon black pepper

¼ cup fresh lime juice or Seville orange juice, plus additional serving wedges

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

⅛ teaspoon ground saffron (optional)

Heat the oven to 425 degrees F with a 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 or dish and season well with salt and pepper.

Combine 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 or dish, flesh side down for 15 minutes.

Roast the salmon skin-side down until cooked through to your liking, 9 to 12 minutes. Meanwhile get a pot of rice started. Serve the salmon over rice on a plate with extra lime or orange wedges, and drizzle the pan juices over the salmon and rice.