Roasted Salmon and Rhubarb

Roasted Salmon and Rhubarb created by Mommy2two

With all the rhubarb lovers here I decided to post this recipe from Williams-Sonoma. If you prefer a thinner sauce, add a splash of white wine.

Ready In:
50mins
Serves:
Units:

ingredients

  • 1 lb rhubarb, cut into 1/4 inch pieces (about 3 1/2 cups)
  • 13 cup sugar
  • 12 lemon, juice of, to taste
  • 6 (6 ounce) salmon fillets, about 1 inch thick, pin bones removed
  • salt & freshly ground black pepper

directions

  • Preheat oven to 500 degrees, or its highest temperature.
  • In a small saucepan, combine rhubarb and sugar.
  • Cover and cook over low heat until rhubarb is falling apart, about 20 minutes, adding water if necessary.
  • Stir in the lemon juice.
  • The sauce should be the consistency of applesauce.
  • Arrange salmon filets, skin side down, on a foil or parchment-lined baking pan.
  • Season to taste with salt and pepper.
  • Bake until almost opaque throughout, about 17-20 minutes.
  • Spoon rhubarb onto center of warmed plates.
  • Lift fillets from pan, leaving skin behind if desired.
  • Place fillets on rhubarb.
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RECIPE MADE WITH LOVE BY

@Bev I Am
Contributor
@Bev I Am
Contributor
"With all the rhubarb lovers here I decided to post this recipe from Williams-Sonoma. If you prefer a thinner sauce, add a splash of white wine."

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  1. Mommy2two
    Roasted Salmon and Rhubarb Created by Mommy2two
  2. Mommy2two
    Roasted Salmon and Rhubarb Created by Mommy2two
  3. Mommy2two
    I'm always on the look out for good salmon recipes. This is one of those. I love the tart rhubarb flavor combined with the salmon. I halved the rhubarb recipe and served it with two filets which I roasted at 550 F. I added the lemon while cooking, and served lemon slices on the side. It is truly a delicious recipe, thanks for posting!
  4. Recipe Reader
    I like the flavors of the rhubarb with the salmon. I skipped the lemon juice and served the rhubarb on the side. Thanks for posting!
  5. Abby Girl
    I quite liked this recipe....it was definately different! I sprinkled the salmon with some lemon pepper and grilled the salmon to prefection. I felt that there was way too much sauce, so next time I will cut the rhubarb recipe in half. Instead of sugar, I used Splenda....the lemon was a nice addition! My SIL would have prefered it without, my husband and I enjoyed it, but with the sauce on the side as a condiment. If you enjoy fruit with your meat/fish, you would enjoy this recipe. Thanks Bev for a unique contribution.
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