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How would you rate Roasted Salmon With Citrus Salsa Verde?
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Reviews (82)
Back to TopTriangleUnderwhelmed! Had high hopes given the reviews. This was mediocre. (I made it exactly as noted.)
jsbjk
Winnetka, IL
3/10/2024
Loved by everyone in the family, young and younger!Fresh flavors. I did the sauce over grilled salmon. Also delicious.
Holly
Los Angeles
6/10/2023
Fabulous. Simple to make, as well. I baked it more quickly at a higher temperature, though...450 degress using 10 minutes per inch. I also warmed the baking pan on the stove, added some of the sauce and coarse salt, and placed the fish on top.
S Spector
Chevy Chase, Maryland
4/9/2023
Story time: I have an older female relative who is intimidating as hell: intelligent, professional, and unafraid to tell you exactly what she thinks. She came over for dinner and was *impressed* with this dish. Couldn't say enough nice things about it, which means something coming from someone who will readily tell you whether you've failed or she doesn't like something. My secret was that it was dead easy. This is also my kids' favorite way to eat salmon. Sometimes I have to leave it in the oven a little longer and I've found theres a little more flavor if I add at least some of the sauce to the dish before it goes in the oven. Overall a great and easy recipe.
Anonymous
2/17/2023
Sorry, this is NOT a review but I cant find anyplace else to post it. Here is the easiest and most delicious way to cook salmon. Honestly, I have it MANY times (with a dry rub).Salmon....cut in serving portions, skin offSalt and Pepper both sides or other dry rub.Cast Iron pan....lightly oil, get hotSEAR salmon for 2 minutes...each sidePut in PREHEATED 225 oven for 20 minutes.DONE!!!!!!!Recipe came from NYTimes years ago
Alison
Trumansburg, NY
12/7/2022
This recipe was quick, easy, and delicious. Will definitely be making again. I followed the recipe pretty closely except I added some ruby grapefruit zest and juice to the mix because I had some on hand. I also added some chopped basil to the salsa for another layer of fresh herb flavor. Both were great additions! For such a simple dish it packed a lot of flavor! Highly recommend.
Jenn
Los Angeles
8/15/2022
I'm always looking for another way to fix salmon. As a Floridian, I'm jazzed about trying it with all the citrus. Meanwhile, I HAD to check out the Karen - OMG, how funny. I'm sure she is shading all the reviewers who make major changes then said it was really good or really bad hen they haven't even made anything close to the dish. I'm right there with you Karen! I also have to agree with Anonymous in MN. Each year I get a little less enthusiastic about BA. And yes, "Snarky Sandy from Toronto", I have cancelled my subscription. Now I randomly pick up an issue on the newsstand if the cover looks intriguing, hoping it might have improved in my absence. Still checking. Remember when inside the back cover was a full page interview with someone notable about their cooking & eating habits? I always went to that page first. When they boiled it down to "Back of the Napkin" I should have known their journalistic standards were slipping. Alas, sadly, times have changed. The once great ship has sailed ... away. Thanks for those first 10-20 years BA.
AJ
Merritt Island, FL
2/7/2022
I made this yesterday and it was quite delicious! I made a few little tweaks that I knew would work for our family taste buds. I added thinly slivered garlic to the shallots and lightly sauteed both in a pan before putting them on the salmon. I also drizzled a little bit of the citrus mixture about 10 minutes before I put the salmon in the oven (the citrus marinade and start cooking the salmon a bit). I didn't use as much oil as required by the recipe. My oven is a bit finicky so I baked it at 350 degrees and longer than the recipe stated and the salmon came out perfectly! And lastly, for the finishing, I drizzled sesame chili oil (Trader Joe's) instead of the olive oil for flavoring and a little kick. If I had chili olive oil I would've used that instead but sesame chili oil worked well.
Rolala
Los Angeles, CA
12/11/2021
Is Karen from 5/7/2021 ok? Should someone check on her?
Jeff
San Diego
12/10/2021
Absolutely delicious! Salmon comes out perfectly medium rare.
Catherine
San Francisco, CA
9/30/2021
I haven't even made this yet, I was scrolling reviews and Karen at 5/7/2021's review has me questioning life is they are not a troll. What in the actual F*. Anyways, I am sure this will be bomb.
Ian
San Jose, CA
9/15/2021
This was so easy and simply delightful! Had some limes so I added in lime juice and zest; loved the smokiness of the paprika.Anonymous from MN should just quit his subscription if he's so stuck in the 80s. Food has changed. Get used to it pal.
Sandy from Toronto
Toronto
8/26/2021
Enjoyed this and it was easy to pull together. Such a great change of pace from our usual grilled salmon. Not a cilantro fan, so I substituted fresh basil, that worked for my taste buds anyway. The salsa seems to have versatility - as many other reviewers noted, you can add other flavorings per your taste. Loved the way smoked paprika worked in the salsa!
Jimmy
Ashburn, VA
6/4/2021
Ya can't go wrong with slow-cooked salmon. I added a little honey and white vinegar to the salsa and it was heavenly! The honey and vinegar rounded out the salsa... Also, no oranges but used a very sweet grapefruit. Perfection. Used the rest to add to my tequila co*cktail! Also SUPER EASY! Might run the salsa through a mini Cuisinart next time?
Shazziz
NYC
5/18/2021
Not a favorite recipe. Didn't have salmon or citrus so I used canned anchovies and apple juice.
Karen
5/8/2021
Explore Bon AppétitSalmonFishSeafoodParsleyCilantroLemonCitrusFruitLimeWeeknight MealsMainNut-FreeGluten-FreeDairy-FreeKetoHealthyishRoastDinner
