Lemon Juice

Salmon with the Greenest Tahini Sauce

February 24, 2016
1 Ratings
Photo by Michael Graydon and Nikole Herriott
  • Makes 4 servings and 1 lunch the next day
Author Notes

Easy to find and full of good-for-your-heart omega-3 fatty acids, wild salmon is a staple for my household. Though king salmon gets the biggest hype for its ultra-silky flesh, I’m fond of sockeye, which is redder, firmer, and less meltingly rich. In the end, though, I pick whatever fish looks best in the market. In between salmon seasons, there’s no shame in buying frozen-at-sea sockeye, though you could also substitute any oily fish here, such as albacore, wahoo, or bluefish for you lucky East Coasters. Here, the lush fish gets necessary sharpness from the watercress in the sauce, the radishes, and the lemony herb salad.

From BON APPETIT: THE FOOD LOVER’S CLEANSE by Sara Dickerman. Copyright © 2015 by Sara Dickerman. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers. —Sara Dickerman

What You'll Need
  • five 4-ounce salmon fillets, preferably wild-caught sockeye or king, skin on and pin bones removed
  • Fine sea salt and freshly ground black pepper, to taste
  • 1 tablespoon neutral oil, such as canola or grapeseed
  • 4 radishes, slivered
  • 1 small cucumber, sliced thinly
  • 1 tablespoon mint leaves
  • 1 tablespoon chopped flat-leaf parsley
  • 1 teaspoon lemon juice
  • 1/4 teaspoon lemon zest
  • Flaky sea salt, for garnish
  • 6 tablespoons Greenest Tahini Sauce: https://food52.com/recipes...
  1. Preheat the oven to 350° F. Season the fish with fine sea salt and pepper.
  2. Heat the oil in a large ovenproof skillet over medium-high heat. Place the salmon in skin side down. Cook without moving until the salmon skin has crisped and browned, about 5 minutes. Transfer the skillet to the oven and roast until the salmon is just opaque at the center, 3 to 4 minutes for medium-rare.
  3. Just before serving, in a medium bowl, toss together the radishes, cucumber, mint, parsley, lemon juice, and lemon zest. Season to taste with fine sea salt.
  4. Season the salmon with flaky sea salt and serve skin side up with the tahini sauce and the radish and cucumber salad.

See what other Food52ers are saying.

  • Mary Marquez
    Mary Marquez
  • Leon Balents
    Leon Balents
  • Violet Benny
    Violet Benny
  • Sara Dickerman
    Sara Dickerman
Sara Dickerman is the author of Bon Appetit: The Food Lover's Cleanse and Dried and True, and her new book The Secret of Great Second Meals.

7 Reviews

oKa August 29, 2021
The greenest tahini is fresh, interesting and multipurpose! Excellent.
Mary M. June 5, 2016
Where is the link to the greenest tahini sauce recipe??? Ditto on the 'please fix'
Leon B. March 21, 2016
Is the salmon in that picture really cooked that way? It has such a nice browned color on the skinless side - hard to imagine that it was not seared skin side up in the pan.
Sara D. March 23, 2016
Hi leon, you are right. I make the recipe as stated for minimal fish flipping and sticking, but for this photo it looks like it looks like it got seared on non skin side too. Feel free to seat the flesh side: I just want my skin as crisp as possible. If so, you might want to cook entirely stovetop and skip the oven. A little more high stakes!
Violet B. February 28, 2016
Kinda inconvenient that there is no a click on direct link for the Greenest Tahini Sauce.
Simone February 28, 2016
Yes! Please fix ?
oKa August 29, 2021