Ginger-Dill Salmon Recipe (2024)

What could I substitute for the grapefruit? I cannot eat that in any form, due to some medication I take? This recipe sounds delicious and I'm wondering if I could use lemon or lime with the orange and radish.

Instead of grapefruit use blood orange.

I agree that it's not entirely clear from the recipe what to do with the second half of the mixture; I had to read the recipe several times to figure this out. You make the dill-ginger mixture in a bowl, right? Then half goes onto the salmon. The other half remains in the bowl. Step 3 has you "squeeze the peels" into the bowl with the remaining dill-ginger mixture, and then has you add the fruit and juice to the same bowl. Thus the remaining dill-ginger mixture becomes part of the citrus salad.

Ok, I’m sure it’s me but the recipe calls for applying half the ginger/dill/olive oil mix to the salmon before placing in oven. I for the life of me or my eyeballs can’t find the instructions for the other half of this mix!

The key to a perfectly cooked salmon is to follow the cooking method in the NYT's recipe: Salmon With Sautéed Mushrooms, Shallots and Fresh Herbs By Martha Rose Shulman.Fill a roasting pan with boiling water and place it on the oven floor.This works every time!

Statins and grapefruit: I suspect most of the questions regarding substitution for grapefruit are related to the advice about concurrent use with statin cholesterol lowering drugs. This might help ease the anxiety for some: https://www.health.harvard.edu/heart-health/grapefruit-juice-and-statins

My husband and I can't eat grapefruit either. I will substitute with mango and perhaps another orange.

Made this tonight as written and served on baby spinach. Pretty good, but next time I’d definitely double the dill-ginger mixture and add more radishes. The flaky salt at the end was a great addition.

I prefer ruby red grapefruit, but where I live, I can only get sour/bland pink and white, so I would definitely skip the grapefruit and add an extra orange with a squeeze of lemon or lime.

This was insanely delicious. I used more ginger than called for. Since it was Easter, I blanched some asparagus and added them to the "salad" mix. Sliced cherry tomatoes. Basically any lovely small veggies that you want to eat with salmon. This is going to be my go-to summer luncheon for guests...it easily increases. For presentation's sake, I will get a large salmon center cut (or whole filet) and let guests cut into it for their own serving.

Delicious! Agree with others - would increase the ginger/dill mix. Served over baby spinach/arugula mix for a more traditional salad feel. Used blood oranges instead of regular oranges. Will definitely make again!

Rather than add lemon or lime as some have suggested, mango with the orange slices sounds wonderful! Thank you for the suggestion.

Had to make some substitutions and they were great - had no radishes or grapefruit, but had clementines and radicchio. 2 clementines mixed into dill/ginger, plus the juice of 1 more clementine. Castelfranco radicchio cut into thin slaw, tossed with dill/ginger/clementine and a little extra olive oil. Served over brown rice.

How about substituting different types of oranges for the grapefruit. Blood oranges would look pretty.

I discovered that my dill was no good so used cilantro instead, and it was delicious.

I cooked a 3/4 cup of mung beans in a slow cooker w/1 cup of broth, sautéed garlic, & 1 Tbs of fish sauce. This was plated first, then the fish, fruit salad, and avocado on the side. It added another layer to the dish. Will make it again!

The fruit became kind of mushy as I waited for the salmon to cook. Still had a nice dinner - the avocado addition was very tasty.

For those concerned about the second half of the dill mixture, the fruit is added to the bowl in step 2.

Made for a Tues night dinner for all of our healthy food-conscious family. Everyone loved it. Added roasted red beets to give it a bit more heartiness. Colors are beautiful as well as the taste!

Deliciously simple, but directions were a bit hard to follow. Flavors were fresh and bright and I truly appreciate a recipe that has the recipe actually timed out for a novice to keep up and have the meal ready when it needs to be. We’ll be making this again for sure.

325 degrees for 10 minutes was perfect.

Yo, never ever eat medium rare salmon unless it’s been deep frozen. Raw salmon contains parasites that must be killed through solid freezing. Probably, most grocery store salmon has been frozen. But ya might wanna ask…

Coming back to this recipe after making iterations of it dozens of times to impart my wisdom: it is one of my very favorites. - go for blood oranges if you can find them, they are much better IMHO :) - add feta to the salad .. yummmm !! - zest the oranges and add zest to the dill salmon mixture if you have time - up the ginger and dill:)- sockeye is best with this recipe enjo

I make this often and it goes over well. As I actively dislike radishes I replaced them with shelled toasted and salted pistachios for crunch. It works great.

follow this recipe BUT instead of doing anything it tells you, salt brine your salmon overnight and fry in a cast iron; use cilantro instead of or in addition to dill; add chile flakes to the dressing; use white grapefruit and sumo citrus and/or blood orange; segment above the bowl to catch juices; add smashed olives to the salad. really really good

Bake salmon at 400 for 20 minutes or more as necessary. Make extra sauce and use food processor to mix dill, grated ginger and olive oil. Cut grapefruit in half and use grapefruit knife to remove sections - no need to chop. Orange can be peeked and sliced in halves. Add a small amount of finely diced red onion to fruit mixture. Add chopped jalapeño as a garnish. Can substitute cilantro for dill. Serve with rice. Can make fruit compote ahead. Very good!

This recipe is really satisfying. However, Cutting the grapefruit this way does not eliminate the thick fiber between the sections. So be prepared to deal with that on each bite. Otherwise delicious.

Great recipe! The half of the dressing for the salmon needs a squeeze of lime, IMO. I also subbed a mix of parsley and cilantro for the dill - there's a dill allergy in my fam. I subbed blood orange for the grapefruit. My family, who are typically anti-salad in winter, devoured this and requested repeats.

This dish is definitely more than a sum of its parts; the colors are gorgeous and the citrus and salmon just sing together. It’s simple to make-the most effort is in peeling the citrus-but worth making for you or for company. I used a Cara Cara and a blood orange, no grapefruit and no avocado (I thought I had one but didn’t). I added some plain blanched asparagus for a pop of color. My only suggestion is to zest the citrus before peeling it and add to the salad-why waste it!

I’m making this mid-winter, when citrus is so abundant! I’ll be using Sumo citrus, Juicy Crunch tangerine (a new variety that is spectacular) and Cara Cara oranges. Unless you can get some luscious sweet Rubyred grapefruits, eschew grapefruit entirely and go with one or more of the amazing mandarins, oranges or tangerines.