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.

This is so perfect for spring/summer. I served it with a side of asparagus. I would likely leave out radishes the next time. I used grapefruit and Cara Cara oranges.

Seville oranges could substitute for the grapefruit. It’s also called bitter orange and is used in making marmalade. I really do not understand, “squeezing the peels for juice.” Does this really work? Peeling the grapefruit as directed is the way I prepare grapefruit all the time. Much easier to eat than digging into grapefruit halves even with special spoons.

I don't think grapefruit peel has juice, so can anyone explain how to "Squeeze the peels into the remaining dill-ginger mixture to get out any juice"?

Maybe it’s a crime, but I added dried roasted peanuts and enjoyed the extra crunch and flavor.

Much better than I thought it was going to be while preparing. I try to follow the recipe, at least first time out. But couldn’t — had to use what I had — three clementines, some lemon juice and rind, thicker parts of iceberg lettuce, pomegranate seeds, and the other listed ingredients. It was really good! Will make again.

This dish was delicious! Will definitely make again.

Made it! Love it! So vibrant and citrusy!

I used 1 Grapefruit and 2 blood oranges and put it all on arugula. It was delish!

It's very easy to make and so delicious. It's the best thing I've made in a long, long time!

Just not a good combination. Dill and grapefruit, which I both love, do not belong together.

This was excellent…tender, moist, succulent and full of flavor. My significant other doesn’t like ginger but it blended well with the mandarin orange & lemon I substituted for the citrus called for in the recipe. I didn’t have radishes so I used thinly sliced cucumber and served it over a bed of Boston lettuce.

No need to do this fancy slicing and dicing of citrus. Cut that grapefruit in half, prepare it and scoop the sections out just like you would for breakfast. Simply peel the orange(s) and separate the segments. (if a family meal, you can just spit out the membranes). No trickes; no new techniques; it's all good!Notice how she just sccoped the avocado out of the shell? Perfect!The cook controls the process. Except when the process has to control the cook --- mostly in baking, but not here.

Rather than the recipe, the "instructional" video really tells the story of how this is going to work. In the video, Ms Slagel doesn't measure a thing, she goes by "feel": smell, texture, instinct; just like my grandmother did.The video also shows a different presentation of the dish than that shown in the recipe photo and instructions.Delightful!I'd argue about using the microplane, however! If I go back and forth, i's fast and the microplane is my friend.

Try adding sliced beets

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!