Baked Salmon and Dill Rice
Recipe Date:
March 15, 2026
Serving Size:
4
Cook Time:
00:40:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 2 tbsps extra-virgin olive oil
- 1 1/2 cups basmati rice
- kosher salt
- 4 ozs dill, finely chopped
- 2 large garlic cloves, finely grated
- 1 large lemon, zested
- 1 tbsp mayonnaise
- 1 tbsp honey
- 1/4 tsp ground turmeric
- 1/4 tsp red pepper flakes
- 4 6-oz salmon fillets, skin on or off
Directions
Tasting Notes: The dill is what really comes together with the sparkling. It would overwhelm a Pinot but highlights the dryness of the sparkilng.
Serena's Tips: We added the juice of the lemon to the dish to bump up the acid. Using fresh dill makes a significant difference.
Recipe:
- Website link
- Website address: https://cooking.nytimes.com/recipes/1023910-baked-salmon-and-dill-rice
Recipe courtesy of Naz Deravian for the New York Times. Photo courtesy of Linda Xiao for the New York Times.
