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Roasted Rhubarb Salmon

For Chef John's roasted rhubarb salmon, thick-cut salmon fillets are topped with a tangy, citrusy rhubarb sauce and roasted in the oven. The result are perfectly cooked, perfectly moist salmon filets.

Ingredients

    • 2 cups diced rhubarb
    • 1/3 cup sliced green onions, white and light green parts, dark green tops reserved for garnish
    • 2 tablespoons unsalted butter
    • 1 lime, juiced
    • 1/4 cup seasoned rice vinegar
    • 4 teaspoons honey
    • 1 1/2 teaspoons salt, divided, or to taste
    • 1 pinch cayenne pepper
    • 4 (8 ounce) thick, center-cut salmon filets, bones and skin removed
    • 2 teaspoons vegetable oil

Directions

  1. Combine rhubarb, light green and white parts of green onion, butter, lime juice, rice vinegar, honey, 1/2 teaspoons salt, and cayenne in a saucepan, and bring to a simmer over medium-high heat. Cook, stirring occasionally, until mixture becomes a chunky sauce, 3 to 4 minutes. Remove from heat and set aside until needed,
  2. Preheat the oven to 450 degrees F (230 degrees C).
  3. Oil a baking dish large enough to fit salmon pieces, spaced 1 or 2 inches apart. Place salmon in and season generously with remaining 1 teaspoon kosher salt.
  4. Spoon rhubarb mixture over the top of each piece of salmon, covering the surface, and then spoon any remaining sauce in between.
  5. Roast in the preheated oven until an instant read thermometer inserted into thickest part of salmon reaches 125 to 130 degrees F (50 to 54 degrees C). 15 to 20 minutes. Garnish with thinly sliced green onion tops, and serve immediately.