Rhubarb Roasted Salmon

Updated October 12, 2023

Recipe Overview

Total Time: 25 minutes | Prep Time: 5 minutes | Cook Time: 20 minutes

Ingredients

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

• 2 tablespoons granulated sugar, plus extra for taste adjustment

• 1 tablespoon rice vinegar, plus extra for serving

• ½ teaspoon grated fresh ginger, plus extra for taste adjustment

• ½ teaspoon kosher salt, plus extra for seasoning

• 6 ounces rhubarb, trimmed and sliced into 1-inch-thick pieces (≈1⅓ cups)

• 4 (6–8 ounce) skin-on salmon fillets (pat dry with paper towels before use)

• ½ teaspoon freshly ground black pepper, plus extra for taste

• 3 tablespoons unsalted butter, cubed (room temperature)

• Red-pepper flakes, for garnish (optional)

Preparation

Step 1: Prep Oven and Baking Sheet

Preheat oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper (or grease with butter/oil) to prevent sticking and ease cleanup.

Step 2: Make the Rhubarb Sauce Base

Reserve 2 tablespoons of the green scallion tops for garnish. In a medium saucepan, combine the remaining scallion whites, sugar, rice vinegar, ginger, and a pinch of salt. Heat over medium heat until sugar dissolves (stir occasionally for 2–3 minutes).

Step 3: Cook and Mash the Rhubarb

Add the rhubarb to the saucepan. Cover and simmer over medium-low heat for 5 minutes, stirring occasionally, until the rhubarb is tender (a fork pierces easily). Remove from heat, then mash gently with a spoon or potato masher into a chunky purée. Taste and adjust with sugar, vinegar, ginger, or salt to balance sweetness, tartness, and saltiness. Set aside to cool slightly (it will thicken as it rests).

Step 4: Roast the Salmon

Arrange the 4 salmon fillets on the baking sheet, skin-side down, spacing evenly. Pat dry with paper towels (critical for better seasoning adhesion). Season flesh sides with salt and pepper. Spread half the rhubarb sauce over the fillets (reserve the rest). Dot each fillet with ¾ tablespoon of butter. Roast on the middle rack for 8–13 minutes: thinner 6-oz fillets take 8–10 minutes; thicker 8-oz fillets take 12–13 minutes, until internal temperature reaches 145°F (63°C) (fish flakes easily with a fork).

Step 5: Garnish and Serve

Let salmon rest 1–2 minutes to redistribute juices. Garnish with reserved scallion greens, red-pepper flakes (if using), and a drizzle of rice vinegar. Serve with remaining rhubarb sauce on the side.

Chef’s Pro Tips

• Crispy Skin Hack: Preheat oven to 450°F (230°C) for 5 minutes, then reduce to 350°F (175°C) for roasting to crisp the skin.

• Tartness Adjustment: If rhubarb is overly tart, add 1 tsp sugar; if too sweet, a splash of vinegar balances it.

• Wild Salmon Twist: For firmer texture, use wild Alaskan salmon and extend cooking by 2–3 minutes.

• Sauce Pairing: Leftover rhubarb sauce elevates roasted pork, chicken, or grilled vegetables.

User Feedback Highlights: "My mom (who hates salmon) loved it!" "Thickened rhubarb sauce is quick, sweet-tart, and pairs with everything!" "Adjusted to 450°F for crisp skin and moist fish—delicious!"