Ginger-Dill Salmon Recipe


  • 1- 1 ½ poundsalmon fillets, skin-on or skinless
  • kosher salt
  • black pepper
  • 6 Tablespoonsfinely chopped dill
  • 1 pieceginger, scrubbed and finely grated (no need to peel)
  • 2 Tablespoonsextra-virgin olive oil, plus more for serving
  • grapefruit
  • oranges
  • 6 smallsradishes, cut into thin wedges
  • avocado
  • Flaky sea salt, for finishing (optional)


  1. Heat oven to 325 degrees
  2. Line a sheet pan with parchment paper
  3. Pat the salmon dry
  4. place on the tray skin-side down (if there is skin)
  5. season with salt and pepper
  6. In a medium bowl, stir together the dill, ginger and olive oil until combined.
  7. Season with salt and pepper
  8. Spread half of the dill-ginger mixture over the top of the salmon.
  9. Bake 15 to 20 minutes or until reaches 120 degrees
  10. cut off the top and bottom of the grapefruit
  11. set the grapefruit down on one of the cut sides
  12. Follow the curve of the fruit to cut away the peel and pith
  13. Squeeze the peels into the dill-ginger mixture to get out any juice
  14. Cut the fruit in half from top to bottom
  15. slice into ¼ inch thick half-moons
  16. remove the seeds
  17. If your pieces are especially large, halve them again.
  18. Transfer the fruit and any juice on the cutting board to the bowl.
  19. Repeat with the oranges
  20. Add the radishes
  21. season generously with salt
  22. stir gently to combine.
  23. Break the salmon into large pieces
  24. divide across plates with the citrus salad
  25. Peel and pit the avocado
  26. then quarter lengthwise
  27. add to plates
  28. Season with salt
  29. Spoon the juices from the bowl over top
  30. season with black pepper
  31. drizzle of olive oil
  32. add flaky sea salt
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