One-Pot Salmon and Dill Rice With Peas

Name: One-Pot Salmon and Dill Rice With Peas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 ½ cups/10 ounces basmati rice, rinsed and drained; 2 teaspoons coriander seeds; 1 ½ pounds skinless salmon fillet, cut into 1-inch cubes; 1 tablespoon extra-virgin olive oil; Kosher salt and pepper; ½ cup frozen peas; ¾ cup plain Greek yogurt; ¼ cup finely chopped Persian cucumber; ¼ teaspoon finely grated garlic, optional; ½ cup chopped dill; Lemon wedges (optional), for serving

By Kay Chun

Updated January 14, 2026

Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.

Ready In: 30 min
Rating: 4(183)
Comments: Read comments

The fragrant, dill-scented rice in this quick, one-pot meal is the perfect pairing for salmon, a rich, fatty fish that’s lightened by the vibrant grassy herb. As with any one-pot meal, stagger your cooking based on how long it takes each ingredient to cook. Give the rice a head start, then add the salmon and peas halfway through the cooking, perched directly over the rice for flaky and tender steamed fish. A light coating of citrusy coriander seeds brightens up the buttery salmon. While your pot simmers, whip up a simple cucumber yogurt sauce; drizzle it on top for a cool and tangy balance to the dish.

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Ingredients

Yield:4 servings

1 ½ cups/10 ounces basmati rice, rinsed and drained
2 teaspoons coriander seeds
1 ½ pounds skinless salmon fillet, cut into 1-inch cubes
1 tablespoon extra-virgin olive oil
Kosher salt and pepper
½ cup frozen peas
¾ cup plain Greek yogurt
¼ cup finely chopped Persian cucumber
¼ teaspoon finely grated garlic, optional
½ cup chopped dill
Lemon wedges (optional), for serving

Ingredient Substitution Guide

Preparation

Step 1
In a large Dutch oven, combine rice and 2 ¼ cups of water and bring to a boil over high. Cover, reduce heat to low and cook for 10 minutes. (It will cook further after you add the salmon.)
Step 2
While the rice cooks, lightly crush the coriander seeds. (A meat mallet or the back of a small saucepan works well.) Rub salmon all over with the oil and season with salt, pepper and the crushed coriander seeds.
Step 3
Scatter peas evenly over the rice, then arrange salmon on top. Cover and cook until fish is just cooked to medium and rice is tender, 8 to 10 minutes longer.
Step 4
Meanwhile, in a small bowl, combine yogurt, cucumber, garlic (if using) and 2 tablespoons of water; mix well then season to taste with salt and pepper.
Step 5
Transfer the salmon to 4 serving plates. Add dill to the rice, season with salt and fluff with a fork. Spoon some of the rice next to the salmon. Serve warm, with the yogurt sauce and lemon wedges, if using, on the side.