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.

someone here suggested mango! great idea.

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!

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.

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.

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.

Added cucumber. We loved it! Either juice an orange or try recipe as directed ( we peeled oranges). Blood orange sub for grapefruit.

this is BOMB!i cut the avocado and citrus into chunks and mixed with the radishes along with some added cucumber slices as a sort of chunky salsa! soooooooooo good!

Delicious! Would also have doubled the dill-ginger topping. Didn't use grapefruit and it was fine. Squeezed some lime over top, though. The radishes really added something. We served over steamed spinach but jasmine rice would also have been nice.

Delicious for a cold January night. Citrus salad made me feel like we weren’t experiencing -7 degrees in Chicago. The citrus dressing flaky salt also cut the sharp flavors of radish and grapefruit. Will make again!

I added a drop of honey in the dressing and it was amazing. Make sure you use fresh salmon.

I didn’t have grapefruit so used a dash or two of herbed bitters with an orange, and subbed fennel for radishes. The recipe is flexible and bright. I love this for winter citrus season!

I made this again tonight during a cold January winter day. The smell of dill reminded me of summer. It's may favorite salmon dish that I go to regularly. Watch the video as she uses a lot more dill than what I think her written recipe calls for (even when doubled). Go with more dill.My cooking time took about 10 min. longer. The 120 degree temp is spot on for right consistency.

My husband cannot eat grapefruit. I used oranges only and added a dash of both lemon and lime juice. It was delicious. Will try some of the other suggestions next time.

We added cucumber to this for our kids. We were thrilled when they gobbled this up. We did add match-sticked cucumber for them. We served the veggies in separate piles on one platter, the fish on the other, and dressing on the side. This was a fun way of serving it as everyone can create the salad they want. I roasted the salmon with a dish of water under it and used a thermometer to be sure the fish wasn't overcooking.

Delicious and different. A refreshing dinner entree for us in the middle of winter.