Garlicky Salmon with Ginger, Lime & Peanuts

February 16, 2018

Test Kitchen-Approved

Author Notes: This recipe comes from Rukmini Iyer's book Dinner's in the Oven (Chronicle Books), out March 6, 2018.

I could eat this punchy dressing—packed with fish sauce, peanuts, lime, and cilantro—slathered over almost anything. It works particularly well to cut through the rich salmon, and the peanuts provide wonderful texture. While the salmon and broccoli cook, you can focus on the light chopping and stirring to put the dressing together. If cooking for children, leave out the chile and add it to your portion.

Featured In: Your Fish Roasting Cheat Sheet (& a One-Pan Salmon Dinner)

Serves: 4


  • 1 small head broccoli, cut into small florets
  • 2 cloves garlic, grated
  • 2 tablespoons sesame or vegetable oil
  • 4 salmon fillets (about 1 3/4 ib)
  • 1 inch piece of ginger, grated
  • 1 fresh red chile, thinly sliced
  • 2 tablespoons fish sauce
  • 1/4 cup (60 ml) vegetable oil
  • Zest and juice of 2 limes
  • 1/2 cup (30g) finely chopped fresh cilantro
  • 6 tablespoons (55g) roughly chopped peanuts
In This Recipe


  1. Preheat the oven to 400° F. Place the broccoli in a large roasting pan or large baking dish, scatter over the grated garlic, drizzle with the sesame oil, and toss well to mix.
  2. Place the salmon fillets in the roasting pan, cover the pan tightly with foil, then transfer to the oven and bake for 20 to 25 minutes, until the salmon is cooked through to your liking.
  3. Meanwhile, mix together the scallions, ginger, chile, fish sauce, vegetable oil, lime zest and juice, cilantro and peanuts. Taste and adjust the fish sauce and lime juice as you wish.
  4. Remove the roasting pan from the oven and generously coat the salmon with some of the dressing. Drizzle the remaining dressing over the broccoli and serve immediately.

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Reviews (4) Questions (0)

4 Reviews

kschurms February 22, 2018
SO GOOD. I added a tablespoon of coconut aminos to the sauce for salt, and used only 2 salmon fillets. There was definitely a bit extra sauce, but I was happy because it’s addicting! It would be awesome on chicken or lamb too. Loved how easy/quick this was - it actually only took 30 mins to make (I feel like recipes always lie about timing). I also think my salmon was perfect at 20 mins but would have been overcooked at 25. Might just be that my oven sucks though.
food O. February 17, 2018
For those who are allergic to peanuts, will skipping them really change the flavor profile? It looks great but some of my friends can't have nuts.
Nikkitha B. February 19, 2018
Nope! Feel free to substitute for a different nut (toasted is better), or if you want to forego nuts completely, toasted buckwheat adds a nice, nutty dimension. But even without any nuts / nutty substitutes, there's plenty of existing flavor in this dish.
FrugalCat February 20, 2018
How about soybeans, sunflower seeds, wasabi peas, or fried onions?