Roasted Salmon With Ginger-Lime Butter

A vibrant, citrus-kissed dish featuring tender wild salmon roasted to flaky perfection, paired with a creamy ginger-lime butter and wilted baby spinach. Ideal for fresh, light meals or gatherings.

Ingredients

• 1 (1½-pound) wild salmon fillet (e.g., king or coho, skin-on preferred), at room temperature (15–20 minutes to soften)

• Kosher salt and freshly ground black pepper (to taste)

• 6 tablespoons (¾ stick) unsalted butter, softened to room temperature (not melted)

• 2 tablespoons freshly grated ginger (from 1-inch peeled knob)

• 1 teaspoon lime zest (from 1–2 limes, avoid white pith)

• 1 teaspoon lemon zest (from 1 small lemon, avoid white pith)

• 2 tablespoons fresh lime juice (from 1 lime)

• 1 pound baby spinach, washed and trimmed (stems removed)

• 1 lime, cut into wedges (for serving)

• ½ cup thinly sliced scallions (green and white parts, separated)

Step-by-Step Instructions

Step 1: Prep the Salmon & Oven

• Preheat oven to 350°F (177°C) and line a rimmed baking sheet with parchment paper (optional, for easy cleanup).

• Pat the salmon dry with paper towels (critical for even roasting). Season generously with salt (1/4 tsp per side) and pepper. Place skin-side down on the prepared sheet.

Step 2: Prepare the Ginger-Lime Butter

• In a small bowl, combine softened butter, grated ginger, lime zest, lemon zest, and lime juice. Stir with a fork until fully integrated (smooth, no lumps). Season lightly with salt/pepper to taste. Set aside 2 tablespoons for spinach; keep the rest for the salmon.

Step 3: Roast the Salmon

• Transfer the salmon to the oven and roast 8–10 minutes (adjust for thickness: thin fillets = 8 minutes; thick fillets = 10 minutes).

• Check doneness: Insert an instant-read thermometer into the thickest part (avoid bone). Remove at 115°F (46°C); carryover heat will raise it to 125°F (52°C) as it rests.

Step 4: Wilt the Spinach

• While the salmon roasts, heat a wide, deep skillet over medium heat. Add the reserved 2 tablespoons ginger-lime butter; stir until melted (1 minute).

• Add spinach in 1 batch (or split into 2 if overcrowded). Sprinkle with a pinch of salt, cover, and cook 2 minutes.

• Uncover, stir gently, and cook 1–2 more minutes until spinach is tender and wilted (no raw texture). Turn off heat; keep warm.

Step 5: Assemble & Serve

• Transfer the roasted salmon to a platter. Spread the remaining ginger-lime butter over the flesh.

• Arrange wilted spinach around the salmon, garnish with lime wedges, and sprinkle with scallions. Serve immediately.

Pro Tips

• Butter Softening: Let butter sit at room temp 15–20 minutes (not melted) for smooth, lump-free sauce.

• Spinach Efficiency: Use a wok for large batches to prevent clumping; wilt in 2–3 batches if needed.

• Skin-Crisping: For skin-on salmon, lightly score the skin with a paring knife before roasting to avoid curling.

Reader Feedback

• "Cooking time is short for thick fillets—double it for farm-raised salmon. The ginger-lime butter is genius for spinach too!"

• "Use a thermometer! 115°F (46°C) + carryover = perfect doneness. Overcooking is the enemy!"

• "Worst zester ever. Extra lime juice made vodka tonic, though!"

• "Grill/broil skin-side down for easy fat removal. Dab butter on while broiling for extra flavor."

• "Sauce felt plain—try adding a pinch of chili flakes or zest for depth."

Enjoy this bright, balanced dish—fresh, flavorful, and ready in under 30 minutes! 🐟🍋