Salmon with soy and citrusy charred scallions from Nothing Fancy: Unfussy Food for Having People Over (page 238) by Alison Roman

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Accompaniments: Smashed cucumbers with sizzled turmeric and garlic

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • matthew596003 on June 03, 2026

    Very easy, but it did take an additional 10 minutes in the oven. Served with asparagus that I cooked in the oil leftover from the green onion. The sauce was fantastically complex.

  • lindsey_5xsrit on February 05, 2026

    Overall a good simple salmon recipe. My piece of salmon needed to cook closer to 18-20 minutes to get to medium. I also think the dressing could’ve done with less oil.

  • Lepa on October 09, 2023

    I made this for a dinner party and served it with rice and the turmeric cucumber salad in the book. It was a great combination of flavors. The salmon needed twenty minutes and was tender and delicious with the scallion sauce.

  • snoozermoose on August 28, 2022

    I was worried this would be too citrusy but the sauce was perfect. Very balanced and just tart enough to cut through the richness of the salmon. The charred scallions were a lovely touch.

  • chawkins on June 25, 2022

    Delicious and easy. Great use of my garden scallions.

  • Baxter850 on May 25, 2021

    Great dish. Bright with the citrus and deeply flavored with the soy. Don’t overcook the salmon!

  • bernalgirl on April 12, 2021

    Straightforward and delicious, the charred scallion sauce is wonderful on the salmon. Add the raw scallions at the last minute for textural interest, or about 10 minutes before serving if you want to tone it down a bit.

  • dbruijn on August 08, 2020

    Ammmmmmaaaaazing.

  • Barb_N on February 04, 2020

    It took 20 minutes for my fish to reach medium. A nice dressing, though it could have worked with less oil.

  • KarinaFrancis on January 30, 2020

    There was just the 2 of us so I cooked individual pieces instead of a large piece. The charred shallots in the dressing was the best bit and I’m going to use that idea again.

  • Zosia on January 07, 2020

    Great flavour, good texture and very easy to make. The dressing was also delicious on the accompaniments of stir fried bok choy and brown rice I served with it. The salmon took double the time in my oven to reach "medium", the way we prefer it.

  • anya_sf on December 27, 2019

    I just had one bunch of scallions, so I sliced one raw and charred the rest, and skipped the red pepper flakes as some family members don't like spicy food. We preferred our salmon less rare, so it roasted 15 minutes. Served over herbed basmati rice, the salmon was absolutely delicious and moist.

  • julesamomof2 on December 11, 2019

    The preparation for this salmon dish is standard slow roasting; what made is special was the idea of aggressively searing the scallions (mine were charred in places) and adding those to a citrusy soy 'dressing'. To make it a more complete dish I stir fried mushrooms and asparagus and added them on top of a bed of brown rice, all drizzled everything with the soy mixture. We like this a lot.

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