Baked salmon and dill rice is the kind of weeknight dinner that feels like a treat without any of the fuss. Everything bakes together in one pan fluffy, herb-scented rice right under golden, honey-glazed salmon and it’s ready in about 50 minutes. I first made this on a chaotic Tuesday after a long school pickup, staring at a piece of salmon and a bag of basmati rice and thinking, “I need this to basically cook itself.” It did. And now it never leaves my rotation.
There’s something so satisfying about pulling one pan out of the oven and knowing dinner is completely done. The dill-infused basmati rice soaks up the salmon’s juices as it bakes, and that honey garlic mayo paste keeps every fillet moist and full of flavor from edge to edge. My teenagers scraped the pan clean the first time I served this, which in my house is the highest possible compliment. If you love easy salmon dinners, you’ll also want to bookmark my One-Pot Salmon and Rice for another no-fuss night.
Table of Contents
Ingredients for Baked Salmon and Dill Rice
I always keep these staples on hand because this baked salmon and dill rice recipe comes together with almost no special shopping. A few quality choices make a real difference here.
- 1 cup white basmati rice (jasmine rice works equally well)
- 2 tbsp extra-virgin olive oil I recommend a good quality one; the flavor really comes through in the rice
- 1 tsp kosher salt, adjusted to taste
- 1 cup fresh dill, loosely packed in my experience, fresh dill makes a noticeable difference over dried; reduce to 1/3 cup if using dried
- 2 cups boiling water
- 4 salmon fillets, skin-on or skinless my preference is fillets of similar thickness so they finish cooking at the same time
- 2 garlic cloves, minced
- 1 tbsp lemon zest (or substitute fresh lemon juice)
- 3 tbsp mayonnaise or swap in Greek yogurt for a lighter, tangier result (my Healthy Greek Yogurt Onion Dip shows how well Greek yogurt works as a creamy base)
- 1 tbsp honey (maple syrup works as a vegan option)
- 1 tsp ground turmeric
- 1/2 tsp red pepper flakes, adjusted to heat preference
- Salt and pepper to taste
Step-by-Step Instructions
I recommend reading through all the steps once before you start the timing between the rice par-cook and the salmon placement is what makes this baked salmon and dill rice turn out perfectly every time.
Step 1: Preheat your oven to 400°F (200°C).
Step 2: In a large baking pan, drizzle the olive oil over the rice. Add the salt and fresh dill and stir to combine. Spread the rice evenly across the bottom of the pan so it cooks uniformly.
Step 3: Carefully pour 2 cups of freshly boiled water over the rice and stir briefly. Cover the pan tightly with aluminum foil, pressing the edges down to seal in the steam. Bake for 12 to 15 minutes until the rice has partially absorbed the water. Do not skip this par-cook it gives the rice a head start so it finishes at exactly the same time as the salmon.
Step 4: While the rice par-cooks, combine the minced garlic, lemon zest, mayonnaise, honey, turmeric, and red pepper flakes in a mixing bowl. Stir until smooth. Pat the salmon fillets dry with paper towels this step is important for the paste to stick properly. Season the fillets with salt and pepper, then spread the paste generously over the top of each one.
Step 5: Remove the pan from the oven. Nestle the salmon fillets paste-side up directly on top of the partially cooked rice. Cover tightly with foil again, pressing the edges to seal. Return to the oven. The tight seal traps steam, which finishes the rice and keeps the salmon incredibly moist.
Step 6: Bake for another 15 to 20 minutes. Check thinner fillets at the 15-minute mark. The salmon is done when it flakes easily with a fork and the rice is fully tender and fluffy. If your fillets are thicker than 1 inch, give it the full 20 minutes.
Step 7: Remove from the oven and garnish with extra fresh dill and a pinch of red pepper flakes. Add a squeeze of fresh lemon juice over everything just before serving. For another easy sheet-pan salmon idea, my Sheet Pan Salmon and Vegetables uses a similar hands-off approach.
What to Serve with Baked Salmon and Dill Rice
Since the rice is already built right into the dish, you just need light, fresh sides to round out the meal. Here are my favorite pairings for baked salmon and dill rice.
Cucumber and Tomato Salad: The cool crunch and bright acidity cut right through the richness of the honey garlic paste. This is my go-to side because it takes five minutes and no cooking required.
Tzatziki or Plain Greek Yogurt: A simple dollop on the side adds a creamy, tangy element that pairs beautifully with the dill flavors already running through the dish. My Blender Greek Yogurt Ranch Dressing also works wonderfully drizzled over the top.
Steamed or Roasted Asparagus: Asparagus spears can actually be added directly to the pan alongside the salmon during the second bake just lay them around the fillets before re-covering with foil.
Warm Pita Bread: Great for scooping up the flavorful, herb-infused rice from the bottom of the pan. My kids never leave a grain behind when pita is involved.
A Second Salmon Recipe for the Week: If you love salmon, my Mediterranean Salmon Bowl and Tandoori Salmon Rice Bowls are two more high-protein options worth adding to your meal prep lineup.
Storage and Serving Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days. The rice holds up well and actually develops even more flavor overnight as it absorbs the remaining dill and salmon juices.
To reheat, warm gently in the oven at 300°F covered with foil, or microwave with a small splash of water to keep the rice from drying out. Pro tip: a squeeze of fresh lemon over everything before reheating brings the dish right back to life.
Serve directly from the pan for a casual weeknight feel, or plate individually with lemon wedges and a drizzle of olive oil for a dinner-party presentation. For more easy one-pan salmon inspiration, my One Skillet Salmon with Lemon Orzo and High Protein Teriyaki Salmon Bowls are both weeknight winners.
Conclusion
Baked salmon and dill rice proves that a stunning, high-protein dinner does not have to mean a sink full of dishes or an hour of active cooking. One pan, simple ingredients, and a little oven time is all it takes. Give it a try this week and let me know what your family thinks I have a feeling it’s going to earn a permanent spot in your dinner rotation.
Baked Salmon and Dill Rice
Equipment
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Large baking pan
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Mixing bowl
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Aluminum foil
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Oven
Ingredients
- 1 cup white basmati rice jasmine rice works equally well
- 2 tbsp extra-virgin olive oil or any vegetable oil
- 1 tsp kosher salt adjusted to taste
- 1 cup fresh dill loosely packed; reduce to 1/3 cup if using dried dill
- 2 cups boiling water use freshly boiled water for even rice cooking
- 4 salmon fillets skin-on or skinless, similar thickness for even cooking; cod or firm white fish can be substituted
- 2 garlic cloves minced
- 1 tbsp lemon zest or substitute with fresh lemon juice
- 3 tbsp mayonnaise Greek yogurt can be substituted for a lighter result
- 1 tbsp honey maple syrup works as a vegan option
- 1 tsp ground turmeric
- 0.5 tsp red pepper flakes adjusted to heat preference
- salt and pepper to taste
Instructions
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Preheat the oven to 400F (200C).
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In a large baking pan, drizzle the olive oil over the rice. Add the salt and fresh dill and stir to combine. Spread the rice evenly across the bottom of the pan so it cooks uniformly.
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Carefully pour 2 cups of freshly boiled water over the rice and stir briefly. Cover the pan tightly with aluminum foil, pressing the edges down to seal in the steam. Bake for 12 to 15 minutes until the rice has partially absorbed the water.
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While the rice par-cooks, combine the minced garlic, lemon zest, mayonnaise, honey, turmeric, and red pepper flakes in a mixing bowl. Stir until smooth. Pat the salmon fillets dry with paper towels, season with salt and pepper, then spread the paste generously over the top of each fillet.
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Remove the pan from the oven. Nestle the salmon fillets paste-side up directly on top of the partially cooked rice. Cover tightly with foil again, pressing the edges to seal, and return to the oven.
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Bake for another 15 to 20 minutes. Check thinner fillets at the 15-minute mark. The salmon is done when it flakes easily with a fork and the rice is fully tender and fluffy. Fillets thicker than 1 inch may need the full 20 minutes.
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Remove from the oven and garnish with extra fresh dill and a pinch of red pepper flakes. Add a squeeze of fresh lemon juice over everything just before serving.
