Baked Salmon and Dill Rice

By Naz Deravian

Published April 29, 2023

Baked Salmon and Dill Rice
Linda Xiao for The New York Times. Food Stylist: Rebecca Jurkevich.
Total Time
40 minutes
Rating
5(3,836)
Comments
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Fragrant dill rice is a natural accompaniment to salmon, and a complete meal of the two is made easy here by baking them together in one dish. Add fresh or dried dill to basmati rice, which is eventually topped with salmon covered in a tangy, sweet and spicy paste of mayo, lemon zest, honey and dried chile flakes. To ensure the rice is perfectly fluffy without overcooking the fish, the grains are baked until most of the water is absorbed before the salmon is added over the top.

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Ingredients

Yield:4 servings
  • 2tablespoons extra-virgin olive oil
  • 1½cups white basmati rice, rinsed and drained
  • Kosher salt (such as Diamond Crystal) and black pepper
  • 4ounces fresh dill, tough stems removed and finely chopped (about 1 cup), or ⅓ cup dried, plus more for serving
  • 2large garlic cloves, finely grated
  • 1large lemon, zested (about 1 teaspoon)
  • 1tablespoon mayonnaise
  • 1tablespoon honey
  • ¼teaspoon ground turmeric
  • ¼teaspoon red-pepper flakes, plus more for serving
  • 4(6-ounce) salmon fillets (1 inch thick at their thickest parts), skin on or off
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

715 calories; 33 grams fat; 7 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 9 grams polyunsaturated fat; 62 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 40 grams protein; 610 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place an oven rack in the center position and heat the oven to 400 degrees. In a kettle or a small saucepan, bring 2¾ cups water to a boil.

  2. Step 2

    To a 9-by-13-inch baking pan, add the olive oil and spread it around the pan. Add the rice, 1 teaspoon salt and the dill, and stir to combine. Spread the rice evenly across the pan. Add the boiling water, stir and cover tightly with foil. Place in the oven and bake until most of the water has been absorbed, 12 to 15 minutes.

  3. Step 3

    Meanwhile, in a small bowl, combine the garlic, lemon zest, mayonnaise, honey, turmeric and red-pepper flakes. Season both sides of the salmon fillets well with salt (about 1½ teaspoons total) and pepper. Spread the mayonnaise paste on top (or flesh side) of the salmon fillets.

  4. Step 4

    Remove the pan from the oven and very carefully lift the foil. Place the salmon fillets on top of the rice, paste side up, reseal and place back in the oven. Bake until the rice is fluffy and the salmon is tender, 15 to 20 minutes. Garnish with more fresh dill and red-pepper flakes.

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Ratings

5 out of 5
3,836 user ratings
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Comments

Holly

Easy recipe but a little bland. Make rice with broth instead of water. Add some frozen peas to rice to add texture and more color. Double the fish seasoning mix and douse both sides of fish with same to enhance flavor.

Chuck Breaux

Baked it in a CorningWare casserole with lid as opposed to a baking pan with aluminum foil. I made it just as described, but it was missing a little something. I had already zested the lemon. Why waste the rest of it? I then squeezed the lemon juice over the salmon and rice at the end, and that was just what was needed!

Analisa

I recommend adding saffron to the salmon, and even the rice. To do so, boil a little water-couple of tablespoons, and add the saffron to "bloom" it. Then add to salmon/rice.

J in PA

This took more effort than it was worth, honestly. If you have a pan with a lid that’s a good way to go. For me I am an experienced cook but the in and out of the oven and the wrapping and rewrapping in foil was more annoying than the recipe earned. It was fine but I won’t be making again.

Trish

We loved this! First time was a little bland. The next time I doubled the dill and added slivered spinach to the rice. I also used 50:50 rice:quinoa mixture. I think other add-ins to the rice (riced cauliflower or broccoli? sesame seeds? jalapenos?) might be in the mix next.

KAK

I followed the recipe exactly, using freeze-dried dill from our local farmer’s market and frozen-then-thawed ocean-caught salmon fillets from Costco, and the dish turned out beautifully. The flavours were bright and clean, and everything came together effortlessly. The technique for cooking the basmati rice is now one of my favourites—the texture is spot-on, with perfectly tender grains and lightly toasted edges. A simple, reliable recipe with excellent results.My family and our guests loved it.

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