Time 35 minutes

Serving 4–6

• 1½ pounds skin-on, center-cut salmon fillet
• 1¼ teaspoons kosher salt
• ½ teaspoon black pepper
• ¼ cup fresh lime juice or Seville orange juice, plus additional wedges, for serving
• 2 tablespoons olive oil
• 2 tablespoons soy sauce
• 2 tablespoons maple syrup
• 1 tablespoon dried dill or 3 tablespoons chopped fresh dill
• 1 large garlic clove, crushed
• ¼ teaspoon ground turmeric
• ⅛ teaspoon ground saffron

Step 1
Heat the oven to 425 degrees with the rack in the center position. Choose a baking sheet or baking dish that fits the salmon snugly (so the juices don’t disperse and burn) and line it with parchment paper. Place the salmon skin-side down on the baking sheet and season well with salt and pepper.

Step 2
Combine the rest of the ingredients in a small bowl and spoon over the salmon. If you have time, flip the salmon and let marinate directly on the baking sheet, flesh-side down, for 15 minutes.

Step 3
Roast the salmon skin-side down until cooked through to your liking, 9 to 12 minutes. Serve with extra lime or orange wedges, and drizzle the pan juices over the salmon and rice.