Baked Salmon and Dill Rice

4 servings


40 minutes

total time


2 tablespoons extra-virgin olive oil

1 1/2 cups white basmati rice, rinsed and drained

Kosher salt (such as Diamond Crystal) and black pepper

4 ounces fresh dill, tough stems removed and finely chopped (about 1 cup), or ⅓ cup dried, plus more for serving

2 large garlic cloves, finely grated

1 large lemon, zested (about 1 teaspoon)

1 tablespoon mayonnaise

1 tablespoon honey

1/4 teaspoon ground turmeric

1/4 teaspoon red-pepper flakes, plus more for serving

4 (6-ounce) salmon fillets (1 inch thick at their thickest parts), skin on or off


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.

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.

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.

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.


Serving Size




Total Fat

33 g

Saturated Fat

7 g

Unsaturated Fat

21 g

Trans Fat

0 g




610 mg

Total Carbohydrate

62 g

Dietary Fiber

1 g

Total Sugars

4 g


40 g

4 servings


40 minutes

total time
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