Baked Salmon and Dill Rice
Published April 29, 2023
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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
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
- 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.
- 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.
- 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.
- 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.
Private Notes
Comments
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.
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!
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.
Based on the comments, I knew I wanted to amp up the flavor - thanks to those who recommended squeezing the lemon over everything once out of the oven. I also doubled the red pepper flakes and turmeric, and used kewpie mayo which I believe added more dimension due to the vinegar. Beautiful, bright, simple dish for a Friday night after a long week. Oh- and didn’t have basmati rice so I used Arborio and it had a nice creaminess. Did require a little bit more water and 5 min longer total cooking time for the rice.
Halved the recipe for just the two of us. Used basil and parsley as that’s what I had. Cooked salmon for 13 minutes which was perfect. Delicious. Will make again.
I mixed fresh dill with a bit of dried to get close, but that was fine. I cut down the honey and, on our personal preference, will do even less - only 1t the next time ... yes, there will be a next time. In a lidded casserole dish, the rice took about 20 minutes to set the way the recipe describes and the salmon needed about 12-13 minutes.