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 Jan. 13, 2026

One-Pot Salmon and Dill Rice With Peas — Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.

Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Rating: 4(211)
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

1½ cups/10 ounces basmati rice, rinsed and drained
2teaspoons coriander seeds
1½ pounds skinless salmon fillet, cut into 1-inch cubes
1tablespoon 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.

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Ratings

4 out of 5

211 user ratings

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Comments

CW3 months ago

Salmon needs way longer to cook - no instruction on raising the temp back up from low.

Maryann3 months ago

This would be a skip for me. Made it tonight-was not impressed.

Marie S3 months ago

Excellent! Used 1 pound of salmon and half the rice and liquid. All of the coriander! Added a bit of lemon juice to the sauce.

EJK6 days ago

This is the first recipe on NYT Cooking that we actively did not like and we’ve made hundreds at this point. I would skip this one.

jack2 weeks ago

i thought the instructions were novel so i followed them precisely. the salmon was way under. i would have been better off to simply boil the rice, roast the salmon, do the add-ons and make a bowl.

Bob3 weeks ago

This one was a bust. Salmon had no flavor, dill overpowered the rice flavor.

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