Recipe for Ginger Gremolata Baked Salmon | Almanac.com

Ginger Gremolata Baked Salmon

baked salmon
Photo Credit
Sam Jones/Vaughan Communications
Makes 4 servings.
Sharyn LaPointe Hill
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This recipe for Ginger Gremolata Baked Salmon took home first prize in The Old Farmer’s Almanac ginger recipe contest. Sharyn LaPointe Hill submitted this super fresh and flavorful way to prepare salmon. Congratulations!


1/2 cup salted, roasted pistachios, finely chopped
1/2 cup fresh cilantro, chopped
1/4 cup fresh mint, chopped
3 tablespoons freshly grated ginger
2 tablespoons chopped chives
2 tablespoons agave syrup or honey
1 tablespoon lemon zest
1 tablespoon fresh lemon juice

In a bowl, combine all ingredients. Cover and set aside. 



1 salmon fillet (1 pound), cut into two pieces
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Preheat oven to 425°F. Line a baking sheet with aluminum foil or parchment paper. 

Pat salmon dry. Brush with olive oil. Place on prepared baking sheet, skin side down. Season with salt and pepper. 

Bake for 12 to 14 minutes, or until salmon registers an internal temperature of 145°F on a meat thermometer. 

To serve: Stir gremolata, then equally divide over tops of salmon portions.

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