Total Time: 40 minutes
Yield: 4 servings
Delicate yet deeply aromatic, this one-pan salmon and dill rice dish marries ease with elegance. Basmati rice, infused with the herbal freshness of dill and the warmth of garlic and turmeric, is gently baked before being crowned with fillets of salmon. The fish is finished with a bright, tangy glaze, lemon zest, honey, red chile flakes, and mayonnaise, creating a richly flavored crust that contrasts beautifully with the tender rice below. The layering technique ensures that each component is perfectly cooked: the grains light and fluffy, the salmon moist and just-set. A scattering of fresh dill and chile flakes to finish makes this a complete and visually striking main course.
Ingredients
- 2 tbsp extra-virgin olive oil
- 1½ cups white basmati rice, rinsed and drained
- Kosher salt and freshly ground black pepper
- 4 oz fresh dill, tough stems removed and finely chopped (about 1 cup), or ⅓ cup dried dill, plus more for garnish
- 2 large garlic cloves, finely grated
- 1 large lemon, zested (about 1 tsp)
- 1 tbsp mayonnaise
- 1 tbsp honey
- ¼ tsp ground turmeric
- ¼ tsp red-pepper flakes, plus more for serving
- 4 salmon fillets (6 oz each, about 1 inch thick), skin on or off
Method
1. Preheat and Prepare:
Position a rack in the center of the oven and preheat to 400°F (200°C). In a kettle or small saucepan, bring 2¾ cups of water to a boil.
In a 9 × 13-inch baking dish, drizzle the olive oil and use a brush or spoon to coat the base. Add the rinsed rice, 1 teaspoon kosher salt, and the chopped dill. Stir to combine and distribute the rice evenly in the pan. Pour in the boiling water, stir once more, and cover the dish tightly with foil.
Transfer to the oven and bake for 12 to 15 minutes, or until most of the water has been absorbed and the rice is beginning to steam.
2. Prepare the Glaze:
While the rice bakes, in a small bowl combine the grated garlic, lemon zest, mayonnaise, honey, turmeric, and red-pepper flakes. Stir until smooth.
Season both sides of the salmon fillets generously with salt (approximately 1½ teaspoons total) and freshly ground black pepper. Spread the prepared glaze evenly across the top of each fillet.
3. Bake the Salmon:
Carefully remove the baking dish from the oven and lift the foil, watching for steam. Arrange the salmon fillets, glaze-side up, over the partially cooked rice. Reseal the pan tightly with foil and return to the oven.
Bake for an additional 15 to 20 minutes, until the rice is fully tender and the salmon is opaque and just cooked through.
4. Serve:
Remove from the oven and let rest for 2 to 3 minutes before serving. Garnish with additional chopped fresh dill and a pinch of red-pepper flakes for heat and color.
Tips:
If using dried dill, reduce the amount to approximately ⅓ cup to prevent overpowering the dish.
For best results, use high-quality wild salmon and a full-fat mayonnaise, which creates a more luscious glaze.
This dish pairs beautifully with a crisp white wine, such as Sauvignon Blanc or Grüner Veltliner, to highlight the herbal and citrus notes.