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.

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.

Instead of grapefruit use blood orange.

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.

Wonderful dish! Colorful, flavorful, and perfect mix of textures. Our Alaska salmon shined with this California inspired dish! Thank you Ali!

Unfortunately I did not have any fresh ginger on hand, so I substituted crystallized ginger chopped fine with the fresh dill and olive oil. Topped the salmon after salt and peppering and baked at 400 degrees for 20-25 mins. Well it was to die for! It candied the top of the salmon and the taste was awesome! Try using crystallized ginger in place of fresh for a great alternative!

Phenomenal recipe! I leave out the grapefruit but am just as satisfied with some extra oranges. I serve this over a bed of half jasmine rice and half mixed greens, and then add a little drizzle of ponzu!

Has anyone tried this with another oily fish?

This was great! Easy, fast, delicious. Probably doubled the dill & ginger.

THIS was outstanding, nummy— and so colorful for spring!

Would this recipe also work for a fish such as cod or hake? Or is the salmon texture too different from those white flesh fish (I think they also have less fat, so maybe that's important to know about, too.)

So awful to be all but inedible

Delicious! Served over rice. Used Cara Cara oranges, doubled the sauce/dressing, cooked salmon at 425 for about 20 minutes. The combination of flavors and textures was divine and really fresh.

I added to the dill sauce garlic, lime juice and lime zest. It gave it added flavor and my husband and I loved it.

Sadly, when I eat grapefruit there is an unpleasant explosion of bitterness in my mouth that doesn't go away for a while. So I'll probably try substituting some other citrus or tropical fruit. I'm interested to try this otherwise.

For those who did not watch the video the rest of the dill-ginger mixture is used in the fruit salad. Two birds with one stone.

This has become our favorite go-to way to prepare salmon. The citrus salad is sooooo good!

I didn't make the citrus salad, but the salmon was on fleek. Kudos!

The recipe says “make ahead” even the day before. But there are no instructions or tips. I’d like to serve as part of a buffet. Has anyone done this? How does one safely return the pre cooked salmon to a soft edible consistency after refrigeration? How long can salmon be at room temperature?I assume the salad can be cut the day before but not dressed with dill and avocado until serving.