Roasted Dill Salmon Recipe (2024)

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 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.

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.

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.

Very easy and super flavorful, this marinade is a tart, umami bomb of flavor. I subbed in pomegranate molasses for maple syrup, used fresh dill from our garden, and added a teaspoon of umami powder to boost the flavor even more. Marinated for 15 minutes, and cooked for 12, it came out perfect!

Is honey a reasonable substitute for the maple syrup since no one in my house likes maple syrup?

This was o.k. but I actually prefer the marinade for the saffron kebab also in the Times. It seemed to have more flavor. The coriander punched it up a notch.

My girlfriend and I make this recipe quite often. It is spectacular! One of the best salmon marinades I've ever had.

Made this exactly as written and it was magnificent. Very simple. I did marinate for 15 minutes before baking. Perfect for everyday or a dinner party. My guests were raving.

This is a simple but delicious recipe!

In my opinion the marinade has too many ingredients that do not marry well together — dill, maple syrup, soy sauce, lime juice, garlic. The soy overwhelms the delicate flavor of dill. Soy sauce and lime juice flavors don’t combine well, and the marinade is acidic. I don’t think this is one of NYTs successes.

Make with roasted squash: To cook the squash, peel it, scoop out the seeds and cut it into ¾ inch chunks (roughly). Toss it with olive oil, salt and pepper and roast in 425 oven on parchment-lined baking sheet for 10 minutes. Move it around and roast it until it’s tender - 15-20 minutes total.

Added 1/4 tsp paprika

Loved! Served on bun with roast eggplant like a salmon burger. My 4 year old loved this recipe! It’s a keeper.

EGAD this is fantastic. I've made it four times now and it's been a knockout every time. My only suggstion is to double, or even triple, the sauce. You'll want your rice to bathe in al that deliciousness.

Eliminate the salt, use 2T Maple Syrup, 1T pomegranate molasses.

I doubled the sauce as most people suggested,and it was delicious! I plan to make this again soon. I placed the salmon on a bed or orzo and made a cucumber cherry tomato and onion salad side dish. Great summer dinner!

I was out of maple syrup so I used agave syrup, and I was out of garlic so I omitted that and didn't miss it. I also skipped the saffron. It was DELICIOUS. Will absolutely make again.

The marinade smells amazing and is great with vegetables and/or rice. To balance out the saltiness of the fish, I made a yogurt dip on the side with some plain yogurt, olive oil, and salt. The fish tastes even better when together with the yogurt.