Baked Salmon and Dill Rice
December 6, 2023
This Baked Salmon and Dill Rice from New York Times Cooking is all baked in one dish. I happen to love anything with dill, which works really well with salmon. The salmon is coated with a tangy, sweet, and spicy paste of mayo, lemon zest, honey, turmeric, and dried chile flakes.
- Prep: 15 mins
- Cook: 30 mins
- Yields: 4 Servings
Ingredients
2 tablespoons extra-virgin olive oil
1½ 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)
¼ teaspoon red-pepper flakes, plus more for serving
4 (6-ounce) salmon fillets (1 inch thick at their thickest parts), skin on or off
Directions
1Place an oven rack in the center position and heat the oven to 400° F. In a kettle or a small saucepan, bring 2¾ cups water to a boil.
2To 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.
3Meanwhile, 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.
4Remove 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.
Recipe by Naz Dervarian, New York Times Cooking.
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