Baked Salmon and Dill Rice Recipe

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    "name": "Baked Salmon and Dill Rice",
    "description": "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.",
    "author": {
      "@type": "Person",
      "name": "Naz Deravian"
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    "totalTime": "PT40M",
    "recipeYield": "4 servings",
    "recipeCuisine": "",
    "recipeCategory": "dinner, easy, quick, weeknight, one pot, seafood, main course",
    "keywords": "basmati rice, dill, honey, lemon zest, mayonnaise, salmon fillet",
    "aggregateRating": {
      "@type": "AggregateRating",
      "ratingValue": 5,
      "ratingCount": 3302
    },
    "nutrition": {
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      "@type": "NutritionInformation",
      "calories": 715,
      "unsaturatedFatContent": "21 grams",
      "carbohydrateContent": "62 grams",
      "cholesterolContent": null,
      "fatContent": "33 grams",
      "fiberContent": "1 gram",
      "proteinContent": "40 grams",
      "saturatedFatContent": "7 grams",
      "sodiumContent": "610 milligrams",
      "sugarContent": "4 grams",
      "transFatContent": "0 grams"
    },
    "recipeIngredient": [
      "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"
    ],
    "recipeInstructions": [
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        "@type": "HowToStep",
        "text": "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."
      },
      {
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        "@type": "HowToStep",
        "text": "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."
      },
      {
        "@context": "http://schema.org",
        "@type": "HowToStep",
        "text": "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."
      },
      {
        "@context": "http://schema.org",
        "@type": "HowToStep",
        "text": "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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    "datePublished": "2023-04-29T00:00:00.000Z",
    "review": [
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "G.Noon"
        },
        "reviewBody": "It was really good. We followed recommendations from other people and used broth instead of water for the rice, doubled the mayo paste (kept the original amount of honey) and added a cup of thawed peas to the rice at the same time as the salmon. It took 15 minutes for the rice and 15 minutes for the salmon in our oven. Served it with tzatziki-style cucumber salad. I think fresh dill is a must! Will make it again.",
        "datePublished": "2025-06-23T22:27:16.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Chris J."
        },
        "reviewBody": "1 cup of dill for me was like 1 oz. I can't imagine how much 4 ounces would be - or how expensive. In Dallas that would have been $400 in dill.",
        "datePublished": "2025-06-23T01:26:20.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Paul Shaviv"
        },
        "reviewBody": "On a whim, made it with flavored Orzo, which worked fine.(Same recipe).  Also added lemon juice as it came out of the oven, which definitely added to the taste.",
        "datePublished": "2025-06-20T22:21:18.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Nancy"
        },
        "reviewBody": "I followed the recipe and thought it was meh.  Not enough flavor!",
        "datePublished": "2025-06-20T04:28:24.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Jacqui"
        },
        "reviewBody": "I made this because of the 2K 5-star reviews, but it was meh. Such a disappointment. I made it for guests too! Don't believe the hype.",
        "datePublished": "2025-06-20T03:10:45.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Laurie D"
        },
        "reviewBody": "Please do not hate me. I used the cooking method from this recipe but different ingredients. I had cod I needed to use, and wasn’t sure the sauce in this recipe would work for cod. So I made Creole rice and cod. Briefly sautéed bell and jalapeno peppers, onion and then garlic at the end. Added salt and put it in the dish with rice and hot chicken broth. Covered and cooked about 15 minutes. Added the cod with a generous amount of Cajun seasoning and a couple pats of butter. Recovered and baked 13 more minutes. Very tasty and I know I can use this method for any rice and fish with whatever seasoning options I want. And I promise I’ll make it as written very soon!",
        "datePublished": "2025-06-20T03:04:57.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Mary"
        },
        "reviewBody": "Kind of bland. Try suggestions.",
        "datePublished": "2025-06-19T01:44:20.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Mallory"
        },
        "reviewBody": "My husband accidentally came home with fresh turmeric root instead of ground, so I riffed with that. Good thing! I will be making this over and over again with that substitution. Second the notes about reducing cook time for those who don’t like well-done fish — mine was ready after 11 minutes.",
        "datePublished": "2025-06-18T01:35:45.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "TrishinTexas"
        },
        "reviewBody": "@Gary in NC \nI purchase organic dried dill in large bags for a very reasonable price from Vitacost. If you like dill, that is the way to do it.",
        "datePublished": "2025-06-17T22:40:57.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "galettegorl"
        },
        "reviewBody": "I went a little rouge, melding some of the top notes and using what I had on hand. \nFor whatever reason, I couldn't find white basmati rice, but they had Lundberg Wild Rice Blend so I went with that. I already knew I'd use a broth, and was intrigued by Kettle and Fire's Lemongrass ginger bone broth. Lastly, I only had kewpie mayo and I think it really amp'd up the flavors in the lemongrass broth. My boyfriend said this was the best meal he's ever had and I believe him!",
        "datePublished": "2025-06-17T01:42:36.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Helene Weingarten"
        },
        "reviewBody": "I made this dish without any substitutions.  It was delicious and easy.  I could easily double the recipe and make it for dinner guests.",
        "datePublished": "2025-06-16T23:21:19.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Veronica"
        },
        "reviewBody": "This was a hit!  I probably had more like 1/2-3/4 cup of fresh dill, and that was plenty for a dilly, but not overpowering flavor in the rice.  The rice (Costco basmati) was done perfectly in 35 minutes.  I cooked it for 10 minutes before adding the (farmed) salmon and cooked another 25-ish minutes.  Make sure you add boiling water, not cold or it will never cook properly in the time suggested.\n\nI omitted the turmeric and flakes (GERD issues with spice) in the mayo, using 3 cloves of garlic and the zest of lemon.  I’m a bit on the fence about the mayo slather.  It’s not actively bad, but unless you can get a bit of browning it’s basically hot mayo. My husband liked it, so YMMV.",
        "datePublished": "2025-06-16T23:40:48.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Carol Maughan"
        },
        "reviewBody": "My partner and I don't like mayo, so we used soy sauce instead to bind the topping ingredients together and to add a little more flavour than mayo would have. We served it with roasted cauliflower (with smoked paprika), which also added more flavour. It was a lovely meal that we will definitely make again!",
        "datePublished": "2025-06-16T09:27:11.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Spacebabe"
        },
        "reviewBody": "Regarding cooking the rice, the oven-baked technique gives it a different texture to stove top cooking and the dill almost melts into it, so it’s definitely worth doing this way - plus saves on using another pan. And to avoid undercooked rice just check it before you add the fish to make sure it’s far enough along, simple.",
        "datePublished": "2025-06-15T21:44:49.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Spacebabe"
        },
        "reviewBody": "This is simple to do and tastes delicious. I found the balance of flavours as written in the recipe perfect, there was plenty of flavour but the salmon still shone through. I used brown basmati which gave it a little more heft than white, and used water as directed. I’m not convinced chicken broth would add anything to the flavour profile, and I can’t imagine why you’d want double the marinade, I had plenty - but please don’t leave out the honey or skimp on it, I was sceptical but it adds a delicate sweetness that’s great with the dill. My only change was to squeeze the juice from the zested lemon over the finished dish, it does lift it plus a twist of extra pepper. This also stores quite well in the fridge and is passable eaten reheated.",
        "datePublished": "2025-06-15T21:36:12.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Holly"
        },
        "reviewBody": "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.",
        "datePublished": "2023-04-16T00:41:52.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Chuck Breaux"
        },
        "reviewBody": "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!",
        "datePublished": "2023-04-19T03:34:26.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Analisa"
        },
        "reviewBody": "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.",
        "datePublished": "2023-04-14T17:13:42.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Vicki Wagner"
        },
        "reviewBody": "My family loved this. My daughter said it could have used more sauce, but otherwise wants me to add it to the rotation. I substituted jasmine rice because that is what I had on hand. A nice flavor for sure.",
        "datePublished": "2023-04-14T14:04:28.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Aric"
        },
        "reviewBody": "I made this last night a real crowd pleaser! To make things easy I just rubbed my salmon with harissa and it was fabulous! Made it in a Pyrex.",
        "datePublished": "2023-04-15T18:27:40.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "taysty"
        },
        "reviewBody": "The salmon and it’s turmeric/honey paste is extremely decadent! I would make alone without the again. Unfortunately, I only had dried instead of fresh dill. The ratio of 1/3 cup dried dill to rice overpowered the meal. I would like to try the rice again with fresh dill and would not recommend the dried method. Save extra lemon juice to squeeze on top at the end!",
        "datePublished": "2023-04-18T00:27:37.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "MM Stewart"
        },
        "reviewBody": "Made this on a particularly warm night and not wanting to put on the oven, made it all in a rice cooker. Same amount of rice/dill, sauce that the recipe calls for but only 2 6 oz. salmon portions. I added the fish when the cooker button switched to warm mode for about 8-10 minute and was perfect!",
        "datePublished": "2024-06-29T13:03:50.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Alyssa"
        },
        "reviewBody": "@Chuck Breaux great tips! I used a Corning Ware and squeezed lemon after pulling it out of the oven. Turned out perfect…thank you!",
        "datePublished": "2024-11-16T00:54:14.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Gengen"
        },
        "reviewBody": "I made this as written with 2 substitutions.  For 2 people I used1 cup brown rice and 2 cups water; then baked as directed. For the fish I substituted Alaskan cod filets spread with tartar sauce from a bottle. Otherwise cooked as directed. Delicious,  husband said “add this to the rotation. As dessert after this fish dish I made a Cara cara orange, coconut shreds & a handful of walnuts dressed with Paul Newman ginger salad dressing. Perfect for a tasty fish dish.",
        "datePublished": "2023-04-20T00:06:04.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Michellio"
        },
        "reviewBody": "We loved this. Perfect for a weeknight. Cooked the salmon 15 min but one piece was very thick and needed maybe two more minutes. The only thing I swapped out was mayo and swapped in Greek yogurt.",
        "datePublished": "2023-04-19T00:10:01.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Martin Aiken"
        },
        "reviewBody": "I always find it a challenge to cook salmon to the right degree of doneness.  My wife and I have different preferences for how cooked the fish should be.  I also am often frustrated by having too much fat emerge from the fish.  This recipe worked very well to solve all those problems.  I think the steam from the rice must be a key, plus  it allows a relatively quick cooking time.  As for the rice itself, season to your preference is all I can say.",
        "datePublished": "2023-04-17T14:54:14.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Comfy Cook"
        },
        "reviewBody": "Easy and delicious. Used 1C fresh dill; good as written; if you especially like the flavor of dill, you could certainly use a heavy hand here for even more oomph.",
        "datePublished": "2023-04-17T14:24:08.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "atoy"
        },
        "reviewBody": "@Holly…and cook the salmon for the last 10 minutes, not 15 and unless you also eat your steaks well done, definitely not for 20.",
        "datePublished": "2025-06-04T15:47:14.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Robert"
        },
        "reviewBody": "I had a ton of fresh dill, so I thought this would be a good way to use it. It wasn't. Don't bother.",
        "datePublished": "2023-04-18T10:52:21.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Peter"
        },
        "reviewBody": "Made this tonight and the salmon was great. I had a problem with the rice though, as it wasn’t cooked when the salmon was. When you cook the rice the first time, it says the water should be “almost” gone. That’s not very specific. My advice is to cook the rice separately on the stove. That way you can control the cook times for the salmon and the rice and not have to hope they come out at the same time. We ate the salmon and let the rice cook a bit longer. Not ideal to eat in stages.",
        "datePublished": "2023-04-29T23:52:27.000Z"
      }
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