Roasted Dill Salmon

I am planning to make this tomorrow, however I am wondering if the original recipe uses pomegranate molasses, which I have, rather than maple syrup.

Delicious and easy, made exactly as directed. Consider what "cooked to your liking" is and plan accordingly. Mine had 108 degree internal temperature after 12 minutes...not even edible. Had to cook almost double the recommended cooking time. Targeted 145 degree internal temp (FDA rec).

I made it with the Pomegranate molasses and it was delicious. I recommend you use that in place of the maple syrup if you have it. The recipe is a bit salty for me as written.

This Recipe is 🔥🔥🔥🔥. Best Salmon I’ve ever made! So flavorful and easy.

fry in cast iron, 2 min on flesh, 1 on skin, into 450 F oven that you turn down to 350 F. Internal temp 125 F.

I have made this numerous times and it is one of my favorite recipes. don't be afraid to DOUBLE the sauce - if you have leftovers and you serve them over rice or potatoes you will thank me. And also please just buy an insane amount of dill and make it with the NYT Sheveed Polo (Dill Rice) recipe - I promise it's not too much dill!

I had thin sockeye fillets from Traders Joes so after the marinade I broiled them skin side up. If you do this, use foil instead of parchment which will burn. The foil is theoretically to make for an easy clean up but you will likely still need to soak your sheet pan. Quarter sheet pans works well for this amount of fish.

The flavor and texture of the salmon were excellent! Will make this again but perhaps go for regular rice on the side. For my family and me, this was a bit of dill overkill.

The marinade for this fish — lime juice, olive oil, soy sauce, maple syrup — is good enough to sip from a spoon. Smaller fillets work fine here if you can’t easily pick up one bigger fillet; just be sure either way that the fish fits snugly in the baking dish, so you don’t lose any of that outrageously good marinade. You’ll want to drizzle it on rice.

This would be fine for farm raised salmon or frozen salmon. It detracted from the flavor of fresh, wild caught salmon.

This was delicious and beautiful. Served with dill rice (Naz Deravian’s Sheveed Polo) and some yogurt mixed with a little salt, olive oil, lemon juice and cayenne pepper, alongside a simple salad of tomato, red onion and cucumber (Samin Nosrat’s Salad-e Shirazi). Do use the recommended amount of salt — I was a little too conservative and my fish was a bit under-seasoned as a result.

This was an exotic treat and a smart choice for slightly-past fresh sockeye fillet I had wanted to cook for 2 days. Can’t wait to try again with a fresher, fattier piece of fish. I skipped the parchment and cooked it directly in an oval gratin dish. Perfect fit for the fish, but the dish looked like a disaster when it was done. After scrubbing with soap and water, I tried straight ammonia and it all but wiped off.

The original recipe uses maple syrup

This was some of the most delicious and flavorful salmon I've ever made! It needs a name that gives more hint to its taste- it's not the traditional dill-y salmon recipe of cold luncheons. Not sure what it would have been like without the saffron, since the saffron really gave it a special flavor.

I doubled the marinade. It was wonderful with the rice. Also, watch the cooking time. My fillets were thick then very thin. Tucking under the thin end helped. It’s a judgement thing.