Table of Contents
  1. Why this recipe works.
  2. Everything you’ll need to make this recipe.
  3. Here’s how to make this recipe.
  4. These pro tips will make this recipe a success.
  5. Frequently asked questions about this recipe.
  6. You'll love these other weeknight dinner recipes.
  7. Watch how to make this recipe.
  8. Have I convinced you to make this recipe?
  9. Butter Roasted Salmon & Radishes Recipe

Radishes aren’t everyone’s favorite vegetable, but when ready in the garden, they’re perfect for any meal. To make them even better, roasting them alongside salmon results in a delicious weeknight meal. This recipe combines radish, salmon, and rice with a homemade buttermilk ranch that uses some of the best in-season herbs. You’re going to love this one!

Why this recipe works.

I grew up with radishes always growing in the garden. Since we always had radishes in the refrigerator, I grew to love them and found them completely normal to use. This isn’t the case for everyone. Radishes may not be a staple in the kitchen for everything, but this recipe makes a great case for them. Roasting radishes with butter sweetened and softens the flavor while adding a bit of richness. The vegetables do not make a meal on their own. Rashies pair well with salmon that can roast on the same sheet pan for a quick weeknight meal. To tie it all together, a quick buttermilk ranch brings the final flavor pop that will make this recipe one to make time and again.

White marble surface with two plates filled with salmon filets, sliced radishes, cooked rice, and drizzled with ranch dressing with baking sheet with rest of radishes.

Everything you’ll need to make this recipe.

  • Radishes are a spring or cool-season vegetable. The flavor has a slight spiciness with a crisp crunch. Radishes can be found in the produce aisle of the grocery store year-round.
  • Salmon roasts quickly and gives a healthy protein for meals. Choose a sustainable wild-caught salmon for the best flavor and best fishing practices.
  • Butter is a very common pairing with radishes. The richness of the butter complements the radishes more so than oil would, and that’s why it’s perfect to use as a flavor in this recipe.
  • Buttermilk is a classic way to make a tangy and creamy ranch dressing.
White marble surface filled with all ingredients needed to prepare roasted salmon including raw salmon, melted butter, spices, fresh herbs, rice, yogurt, salt, and more.

Here’s how to make this recipe.

  1. Prepare the radishes. Depending on personal preference, slice the radishes into either half or quarters. Place all of the radishes in a bowl and add the melted butter, salt, garlic powder, onion powder, black pepper, and dried dill. Stir everything together until the pieces of radish are evenly coated. Then spread into an even layer on a parchment-lined baking sheet and bake in the 425°F oven for 15 minutes.
  1. Cook the rice. In a kettle set over high heat, add the chicken stock, rinsed and drained rice, and salt. Let the mixture come to a boil, then turn the heat down to low, cover the kettle, and let the rice cook. Once cooked, remove it from the heat and set aside until the salmon is finished roasting.
  1. Prepare the dressing. In a bowl, combine the mayonnaise, Greek yogurt, buttermilk, minced fresh dill, minced fresh tarragon, minced fresh basil, black pepper, salt, and garlic powder. Mix everything together until well-combined and homogenous. Taste and adjust for seasoning.
  1. Roast everything together. Once the radish has roasted for the allotted time, remove the pan from the oven. Push the radish around to create spaces for each piece of salmon. Drizzle the top of each piece of salmon with butter and sprinkle with salt and black pepper. Place the baking sheet back into the preheated 425°F oven and bake for an additional 12 to 15 minutes until the salmon is fully cooked. Remove it from the oven and serve with the rice and dressing.

These pro tips will make this recipe a success.

  • When slicing the radishes, a mixture of sizes is nice in the finished dish. That’s why I’ll sometimes cut the radishes in half and slice others in quarters. The radishes themselves will naturally have different sizes as well.
  • Make sure to wash the radishes before using them. But before adding the butter and other herbs and spices to them, make sure they are very dry. This will ensure the flavorings adhere to all sides of each piece of radish. If there is residual water, the butter, herbs, and spices may be repelled.
  • When mixing together the ranch buttermilk dressing, hold back some of the buttermilk to ensure the dressing reaches the consistency you want. Some people like their dressings on the thicker side, and some want a thinner sauce. Not adding all of the liquid right away allows some control over the thickness.
Baking sheet lined with parchment with salmon filets and sliced radishes sprinkled with dried herbs right after coming out of the oven.

Frequently asked questions about this recipe.

Does any type of radish work for this recipe?

Yes, any radish from a grocery store, home garden, or farmer’s market will work.

Can raw garlic be used in place of dried garlic powder?

No, you should use dried garlic powder. Raw garlic will not work well when roasting as it could burn in the oven. The dried variety will roast nicely alongside the radishes.

Does stock have to be used to cook the rice?

No, not necessarily. Water can be used in place of the chicken or vegetable stock, but stock will add so much more flavor than water. Cook your rice however you prefer, and that works best for you in your kitchen.

Can any combination of herbs be used in this dressing?

Yes, ranch dressing has been dominated by store-purchased brands, but homemade can take on various flavors by using any combination of herbs.

Hand holding white plate filled with salmon with bed of rice topped with sliced radishes and drizzled with homemade buttermilk ranch with fork about to take a piece.

Watch how to make this recipe.

More weeknight dinner ideas

Have I convinced you to make this recipe?

I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!

White marble surface with bed of white rice topped with filet of cooked salmon and sliced radishes and drizzled with homemade ranch dressing with baking sheet in background.

Butter Roasted Salmon & Radishes

5 from 1 vote
Radishes aren’t everyone’s favorite vegetable, but when ready in the garden, they’re perfect for any meal. To make them even better, roasting them alongside salmon results in a delicious weeknight meal. This recipe combines radish, salmon, and rice with a homemade buttermilk ranch that uses some of the best in-season herbs. You’re going to love this one!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients

For the salmon and radishes

  • 1 lb radishes
  • 2 tbsp melted unsalted butter
  • 1 tsp kosher salt
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp black pepper
  • 1 tsp dried dill
  • 4 4- to 6-oz salmon filets

For the rice

  • 1 ½ cups chicken stock
  • 1 cup uncooked rice rinsed and drained
  • ½ tsp kosher salt

For the dressing

  • ½ cup mayonnaise
  • ¼ cup Greek yogurt
  • ¼ cup buttermilk
  • 1 tbsp minced fresh dill
  • 2 tsp minced fresh tarragon
  • 1 tbsp minced fresh basil leaves
  • ¼ tsp black pepper
  • ½ tsp kosher salt
  • ½ tsp garlic powder

Instructions
 

For the salmon and radishes

  • Preheat the oven to 425°F.
  • Wash and dry the radishes. Any that are larger than 1 inch can be sliced in half or quartered. Place the prepared radishes in a bowl and drizzle them with 1 tbsp melted butter, salt, garlic powder, onion powder, black pepper, and dried dill. Stir to combine and evenly coat the mixture on the radishes. Place them on a parchment-lined baking sheet. Roast the radishes in the preheated oven until they are beginning to become tender, 15 minutes. Then remove them from the oven.
    1 lb radishes, 2 tbsp melted unsalted butter, 1 tsp kosher salt, 1 tsp garlic powder, ½ tsp onion powder, ½ tsp black pepper, 1 tsp dried dill
  • Make room on the baking sheet and add the salmon filets to the baking sheet. Drizzle the salmon with the remaining 1 tbsp melted butter, and sprinkle with salt and black pepper. Return the baking sheet to the oven and roast until the salmon registers 120℉, about 12-15 minutes. Once the salmon and radishes are roasted, remove the baking sheet from the oven and make the dressing.
    4 4- to 6-oz salmon filets, 2 tbsp melted unsalted butter

For the rice

  • Rinse the dry rice with cool water until it runs clear, and allow the rice to drain. In a 4-quart saucepan, combine the rinsed rice, chicken stock, and salt. Bring it to a boil, cover, and reduce the heat to low. Cook the rice, covered, on low until the rice is tender and absorbs the stock, 20 minutes. Once cooked, remove the rice from the heat, fluff it with a fork, and serve.
    1 ½ cups chicken stock, 1 cup uncooked rice, ½ tsp kosher salt

For the dressing

  • In a bowl, combine the mayonnaise, Greek yogurt, buttermilk, dill, tarragon, basil, black pepper, salt, and garlic powder. Whisk to combine. Drizzle the dressing over the radishes and salmon, or serve it on the side.
    ½ cup mayonnaise, ¼ cup Greek yogurt, ¼ cup buttermilk, 1 tbsp minced fresh dill, 2 tsp minced fresh tarragon, 1 tbsp minced fresh basil leaves, ¼ tsp black pepper, ½ tsp kosher salt, ½ tsp garlic powder

Notes

  • When slicing the radishes, a mixture of sizes is nice in the finished dish. That’s why I’ll sometimes cut the radishes in half and slice others in quarters. The radishes themselves will naturally have different sizes as well.
  • Make sure to wash the radishes before using them. But before adding the butter and other herbs and spices to them, make sure they are very dry. This will ensure the flavorings adhere to all sides of each piece of radish. If there is residual water, the butter, herbs, and spices may be repelled.
  • When mixing together the ranch buttermilk dressing, hold back some of the buttermilk to ensure the dressing reaches the consistency you want. Some people like their dressings on the thicker side, and some want a thinner sauce. Not adding all of the liquid right away allows some control over the thickness.

Nutrition

Serving: 1servingCalories: 556kcal
Course Dinner
Cuisine American
Difficulty Easy
Method Roasting

You May Also Like

Never miss a post by signing up for my newsletter.
Avatar for Kaleb

Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

Learn more about me

Leave a Comment

Recipe Rating:




This site uses Akismet to reduce spam. Learn how your comment data is processed.