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Salmon and Dill Rice Recipe

Prep: 20 min
Cook: 30 min
Total: 50 min


  • 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
  • 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
  • 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!