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Roasted Salmon with Shallot-Grapefruit Sauce

Christopher Hirsheimer

Servings: 4

This delightfully different champagne-pink sauce has a tangy, sweet, and spicy balance that pairs perfectly with the rich salmon.

This recipe is excerpted from The Food You Crave by Ellie Krieger. Learn more here.


  • 4 skinless salmon fillets (5 to 6 oz. each)
  • 1/4 tsp. salt, plus more to taste
  • 2 ruby red grapefruits
  • 2 tsp. olive oil
  • 1 Tbs. minced shallot
  • 1 tsp. peeled and grated fresh ginger
  • 2-1/2 tsp. honey
  • Pinch of cayenne pepper
  • 2 tsp. fresh lemon juice
  • 2 Tbs. thinly sliced fresh basil


  • Preheat the oven to 350°F. Season the salmon with the salt, place in a baking dish, and roast until just cooked through, about 18 minutes.
  • While the salmon is cooking, prepare the sauce. Cut one of the grapefruits into sections by cutting off the top and bottom of the fruit, then standing it on one end and cutting down the skin to remove the woolly white pith and peel. Then, with a paring knife, remove each segment of fruit from its membrane and cut the segments in half. Set the segments aside. Juice the other grapefruit and set the juice aside.
  • In a medium skillet, heat the oil over medium heat. Add the shallot and cook, stirring, until softened, about 2 minutes. Add the ginger, grapefruit juice, honey, and cayenne and bring to simmer. Cook until the sauce is reduced by about half, about 10 minutes. Add the lemon juice and season with salt. Right before serving, toss the grapefruit pieces and basil into the sauce.
  • Place the salmon on a serving dish, spoon the sauce over it, and serve.

Serve with a flavorful rice: Saffron Rice Pilaf with Red Pepper & Toasted Almonds.


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Reviews (11 reviews)

  • Cathy82 | 01/15/2022

    Not a fan. The balance seems off. Too acid too much ginger. I love most fine cooking recipes but not this one. Grapefruit is expensive for us so that was especially disappointing.

  • choffman | 04/25/2015

    We are a statins/no grapefruit family, so I had to adapt this recipe. I subbed naval oranges for the grapefruit, and then, to counteract the added sweetness, reduced the honey, used broth instead of juice, and doubled the lemon juice to brighten it further. A-Maze-Ing! I agree with an earlier comment, this would have been even more fantastic with grilled salmon, but definitely a keeper recipe. In the future, I may also try this with blood oranges for their higher acidity, but it was delicious with the regular oranges. We served it with the recommended pilaf and roasted asperagus with toasted lemon panko.

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