Rhubarb Roasted Salmon
Updated Oct. 12, 2023
- Total Time
- 25 minutes
- Prep Time
- 5 minutes
- Cook Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 3scallions, thinly sliced
- 2tablespoons granulated sugar, more to taste
- 1tablespoon rice vinegar, more for serving
- ½teaspoon grated fresh ginger, more to taste
- Salt
- 6ounces rhubarb, trimmed and sliced 1-inch-thick (1⅓ cups)
- 4(6- to 8-ounce) skin-on salmon fillets
- Freshly ground black pepper
- 3tablespoons unsalted butter, cubed
- Red-pepper flakes, for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
529 calories; 35 grams fat; 11 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 8 grams polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 7 grams sugars; 41 grams protein; 631 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat oven to 350 degrees. Line a rimmed baking sheet with parchment paper, if you like, for easier cleanup.
- Step 2
Set aside about 2 tablespoons of the scallion greens for serving. In a medium saucepan, combine remaining scallions, sugar, vinegar, ginger and a pinch of salt. Bring to a simmer over medium heat and simmer until the sugar has dissolved.
- Step 3
Add the rhubarb. Cover pan, and cook, stirring occasionally, until the rhubarb is just tender, about 5 minutes. Remove pan from heat and, using a spoon or fork, mash the mixture until it falls apart into a chunky purée. Taste and add more sugar, vinegar, ginger and salt if needed. It should taste balanced between sweet, tangy and salty.
- Step 4
Arrange salmon skin side down on the prepared baking sheet. Season lightly with salt and pepper. Spread half of the rhubarb mixture on top of the fillets (save remaining rhubarb for serving). Top fillets evenly with cubed butter. Roast for 8 to 13 minutes, or until the salmon is just cooked through.
- Step 5
Garnish the fillets with the reserved scallions, red-pepper flakes (if using) and, if you like, a drizzle of rice wine vinegar. Serve with the remaining rhubarb sauce.
Private Notes
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Cooking Notes
Mary Flaum
thank you Melisss for coming up with recipes using rhubarb in something other than desserts. I know that many parts of the world (like Eastern Europe) this vegetable is often used for savory dishes. Last night I made skillet chicken with rhubarb and it was fantastic! Tonight I'll try this salmon. My garden rhubarb plants are amazing right now here in Oregon.
Kris
Tried this one last night after picking up some rhubarb from the farmers market. Definitely a repeat spring dish! Loved the rhubarb sauce, super quick and easy! Ended up cooked the fish 3-4 minutes longer at 450 at the end but it was moist, flaky and delicious! My mom, who is adamant she doesn’t like salmon, even liked it if that says anything!
Ken S
Wonderful flavor combination (acid/heat/salt/sweet) that complements the salmon. Watch the rhubarb during cooking - there is a fine line between "just tender" and "completely pulped;" I think the sugary vinegar base keeps cooking the rhubarb even off heat.
Mary Jean
The first words my husband spoke after his first bite of salmon were “Save the recipe!” and so I have. Apple cider vinegar and ginger paste in a tube were fine substitutes as I did not have what Melissa specified.
Sue
This was really good -going to use the leftover sauce on a bar of cream cheese with crackers.
Yum!
Had some rhubarb from the garden and thought it would be fun to try a non dessert dish using it. VERY GOOD! Definitely a do again recipe! I tripled the sauce and am eating the extra by the spoonful. 🤣
Edith
The rhubarb sauce was too tart, added about 2 tsps maple syrup. The only change I made was to slice the rhubarb stalks very thinly, and I didn't need to mash them.
David Pring
Strongly suggest that the salmon is roasted for no more than 8-9 mins @450F.
Snake
My partner loves rhubarb in all forms so I thought he would love this. It was okay. But it tasted to me like the rhubarb and salmon were completely at odds. Each tasted great alone but together were very off putting. Not a flavor combination I will use again.
Gerry in Kerry
Back off rhubarb haters!! I got frosty looks when I announced this was for dinner. Superb. I would never have thought of this combination but an impulse buy of a bunch of rhubarb at the local market had me looking for a use beyond a cake or crumble. Served with crispy roasted new potatoes and asparagus so basically a sheet pan dinner.
geteb
This was terrific! Nice savory use of rhubarb. So fast & easy. Only tweaks I made were skip the scallions (didn't have any on hand), Edith's hint to slice rhubarb more thinly & doubled - tripled?- the ginger. Yum!
Es
A great dish. Easy, tasty, and attractive. I made it for company and it was a big hit. I loved the tang of the sauce and the salmon tasted rich. My salmon fillets were more tall than wide so I cooked them skin on the side. Worked perfectly: salmon cooked evenly.
Julie
This is delicious. Next time, I will double the sauce.
Jenn
We had this for our Mother's Day dinner, it was delicious. We did add a bit more sugar, maybe use honey next time. We also cooked the salmon on the outdoor grill. It's a keeper!
Seattlejane
This is amazingly delicious. Used a little less sugar and olive oil instead of butter, partly for the health benefit and also because the butter tastes too much like dessert.
Chris S
I just made this but used Ling Cod. It is a winner!!! I cut the rhubarb small so it was mushy in 5 min. Also had no ginger so subbed some coriander. I will try this with chicken but for sure it is on my menu list!!!
Florence
Could you substitute chicken breasts for the salmon?
Gerry in Kerry
Don't see why not. The sauce is delicious.
celeste
Double the compote!
TracyB
Delicious. Halved recipe for 2 and didn’t need to cook the rhubarb mixture the full five - my mixture did not have any chunks and was more like a paste but still tasted great.
Anny
I decided to make this recipe because it's October and my rhubarb plant is still producing. It's an awesome fall dish too! There's local green onions and I was able to buy freshly grown local ginger at my food coop here in upstate NY!
Janet Wilkins
Salmon is not a fish that I have enjoyed but I know its health benefits and so I keep trying different recipes in my effort to "acquire" a taste for it. This is definitely a keeper!!! In fact, I had made a bit too much but it was delicious even cold the next day for lunch. Thank you!!!
phillyspice
Loved this! Very easy to make, very easy to tweak as others have noted, with whatever sweetener or vinegar you have on hand. Rice wine and ginger and honey was just right for me Next time I'll try preheating the sheet pan for some crackly skin. Thank you Melissa!
nancy
Paired with salt and vinegar roasted potatoes and roasted carrots- good choices. Rhubarb wasn’t totally successful likely due to late season crop from the garden not being optimum. Roasted potatoes and carrots at 425, removed from oven, turned oven down to 400 for salmon. Cooked in 9 min.
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