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Kevin Curry

Salmon and Dill Rice Recipe

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Hey, fellow food lovers! Today, I’m sharing one of my all-time favorite recipes: Steamed Salmon and Dill Rice. This dish is a real winner – it’s packed with flavor, super easy to make, and oh-so-satisfying. Let’s dive into the details!

Variations & Additions

Feel free to customize this recipe to suit your taste preferences! You can add in some chopped vegetables like bell peppers or peas for extra color and nutrients. Additionally, you can experiment with different herbs and spices to create unique flavor profiles. Don’t be afraid to get creative and make this recipe your own!

Expert Tips

  • Make sure to properly rinse the basmati rice before cooking to remove any excess starch.
  • For added flavor, you can use vegetable broth instead of chicken broth.
  • To check if the salmon is cooked through, look for the white substance (albumin) oozing out of the fish. This indicates that the salmon is fully cooked and ready to be flaked.

Frequently Asked Questions

Is salmon and rice healthy?

Absolutely! Salmon is rich in omega-3 fatty acids and protein, while rice provides carbohydrates for energy. Together, they make a nutritious and balanced meal.

What goes with salmon and rice?

You can pair salmon and rice with a variety of side dishes such as steamed vegetables, salad, or a refreshing cucumber yogurt sauce.

How many calories are in salmon and rice?

On average, a serving of this salmon and rice contains around 450 calories. However, this may vary depending on portion size and additional ingredients used in the recipe.

I hope you enjoy making and devouring this delicious Salmon and Dill Rice recipe as much as I do! Happy cooking, friends!

Show full recipe

Salmon and Dill Rice Recipe

Ingredients

6 Servings
Serving Size:308g
* Optional Substitution Note
Fish
  • 2lb (wild) salmon, skin removed and cut into 3-5 large pieces
  • 1 tablespoon olive oil
  • 2 teaspoons fresh cracked pepper
  • 1 teaspoon mineral salt
  • juice from 1 lime
  • 1/3 cup parsley, finely chopped
Rice
  • 1 tablespoon olive oil
  • 1.5 cups uncooked basmati rice, rinsed
    • jasmine, long grain white rice
  • 1 small white onion, diced
  • 2 tablespoons dried dill
  • 2 teaspoons cumin
  • 1.5 tablespoons minced garlic (2 cloves)
  • 1 tablespoon lime zest *
  • 2 cups low sodium chicken broth
    • water
  • salt & pepper to taste
Garnish
  • capers
  • parsley

How to Make This Salmon and Dill Rice Recipe

Step 1

Let’s start by marinating the salmon. Place the salmon pieces in a bowl or sealable plastic bag. Add olive oil, cracked pepper, salt, lime juice, and finely chopped parsley. Rub the marinade all over the salmon pieces and set aside to marinate for 15 – 20 minutes.

Step 2

Heat a Dutch oven or heavy-bottomed pot over medium-high heat. Once hot, add olive oil and diced onion. Sauté until the onion is translucent and fragrant.

Step 3

Add rinsed basmati rice, dried dill, cumin, minced garlic, and lime zest to the pot. Stir well to ensure that every grain of rice is coated in the oil and seasoning.

Step 4

Pour in low sodium chicken broth and enough water to cover the rice. Reduce the heat to low and let it simmer gently with the lid on until the liquid no longer covers the rice, about 10 – 12 minutes.

Note: steam from the rice will cook the salmon as the remaining liquid is absorbed into the rice.  Ensure the salmon is fully cooked before flaking.

One sure way to tell the salmon is cooked through is when you can see a white substance (aka albumin) began to ooze out the salmon.

 

Step 5

Once the liquid has reduced, place the marinated salmon pieces on top of the rice. Cover the pot and continue to cook for an additional 8 – 12 minutes or until the rice is cooked through and the salmon is flaky and fully cooked.

Step 6

After cooking, let the dish rest covered for at least 12 – 15 minutes before flaking the salmon and rice with a fork.

Step 7

Use a fork to gently flake the salmon and mix it with the rice until well incorporated.

Garnish with your favorite toppings – I love adding capers and extra parsley for a burst of flavor and freshness.

Step 8

Serve up your delicious Steamed Salmon and Dill Rice and get ready to enjoy a mouthwatering meal!

Salmon and Dill Rice Recipe

Kevin Curry


Prep 20min
Cook 30min
Total 50min

Category Seafood
# of servings6
Calories 450
Fish
  • 2lb (wild) salmon, skin removed and cut into 3-5 large pieces
  • 1 tablespoon olive oil
  • 2 teaspoons fresh cracked pepper
  • 1 teaspoon mineral salt
  • juice from 1 lime
  • 1/3 cup parsley, finely chopped
Rice
  • 1 tablespoon olive oil
  • 1.5 cups uncooked basmati rice, rinsed
    • jasmine, long grain white rice
  • 1 small white onion, diced
  • 2 tablespoons dried dill
  • 2 teaspoons cumin
  • 1.5 tablespoons minced garlic (2 cloves)
  • 1 tablespoon lime zest *
  • 2 cups low sodium chicken broth
    • water
  • salt & pepper to taste
Garnish
  • capers
  • parsley

  1. Let’s start by marinating the salmon. Place the salmon pieces in a bowl or sealable plastic bag. Add olive oil, cracked pepper, salt, lime juice, and finely chopped parsley. Rub the marinade all over the salmon pieces and set aside to marinate for 15 – 20 minutes.

  2. Heat a Dutch oven or heavy-bottomed pot over medium-high heat. Once hot, add olive oil and diced onion. Sauté until the onion is translucent and fragrant.

  3. Add rinsed basmati rice, dried dill, cumin, minced garlic, and lime zest to the pot. Stir well to ensure that every grain of rice is coated in the oil and seasoning.

  4. Pour in low sodium chicken broth and enough water to cover the rice. Reduce the heat to low and let it simmer gently with the lid on until the liquid no longer covers the rice, about 10 – 12 minutes.

    Note: steam from the rice will cook the salmon as the remaining liquid is absorbed into the rice.  Ensure the salmon is fully cooked before flaking.

    One sure way to tell the salmon is cooked through is when you can see a white substance (aka albumin) began to ooze out the salmon.

     

  5. Once the liquid has reduced, place the marinated salmon pieces on top of the rice. Cover the pot and continue to cook for an additional 8 – 12 minutes or until the rice is cooked through and the salmon is flaky and fully cooked.

  6. After cooking, let the dish rest covered for at least 12 – 15 minutes before flaking the salmon and rice with a fork.

  7. Use a fork to gently flake the salmon and mix it with the rice until well incorporated.

    Garnish with your favorite toppings – I love adding capers and extra parsley for a burst of flavor and freshness.

  8. Serve up your delicious Steamed Salmon and Dill Rice and get ready to enjoy a mouthwatering meal!

Nutrition per serving

Calories450cal
Protein35g
Fats15g
Carbs41g
Sodium290mg
Fiber1g
Sugar1g
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Details

Prep 20min
Cook 30min
Total 50min
# of servings6
Serving Size:308g

Nutrition per serving

Calories450cal
Protein35g
Fats15g
Carbs41g
Sodium290mg
Fiber1g
Sugar1g
About Kevin - author

ABOUT THE AUTHOR

Hey, I'm Kevin

My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.

By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!