Baked Salmon and Dill Rice

Easy recipe but a little bland. Make rice with broth instead of water. Add some frozen peas to rice to add texture and more color. Double the fish seasoning mix and douse both sides of fish with same to enhance flavor.

Baked it in a CorningWare casserole with lid as opposed to a baking pan with aluminum foil. I made it just as described, but it was missing a little something. I had already zested the lemon. Why waste the rest of it? I then squeezed the lemon juice over the salmon and rice at the end, and that was just what was needed!

I recommend adding saffron to the salmon, and even the rice. To do so, boil a little water-couple of tablespoons, and add the saffron to "bloom" it. Then add to salmon/rice.

My family loved this. My daughter said it could have used more sauce, but otherwise wants me to add it to the rotation. I substituted jasmine rice because that is what I had on hand. A nice flavor for sure.

I made this last night a real crowd pleaser! To make things easy I just rubbed my salmon with harissa and it was fabulous! Made it in a Pyrex.

I always find it a challenge to cook salmon to the right degree of doneness. My wife and I have different preferences for how cooked the fish should be. I also am often frustrated by having too much fat emerge from the fish. This recipe worked very well to solve all those problems. I think the steam from the rice must be a key, plus it allows a relatively quick cooking time. As for the rice itself, season to your preference is all I can say.

The salmon and it’s turmeric/honey paste is extremely decadent! I would make alone without the again. Unfortunately, I only had dried instead of fresh dill. The ratio of 1/3 cup dried dill to rice overpowered the meal. I would like to try the rice again with fresh dill and would not recommend the dried method. Save extra lemon juice to squeeze on top at the end!

Easy and delicious. Used 1C fresh dill; good as written; if you especially like the flavor of dill, you could certainly use a heavy hand here for even more oomph.

I made this as written with 2 substitutions. For 2 people I used1 cup brown rice and 2 cups water; then baked as directed. For the fish I substituted Alaskan cod filets spread with tartar sauce from a bottle. Otherwise cooked as directed. Delicious, husband said “add this to the rotation. As dessert after this fish dish I made a Cara cara orange, coconut shreds & a handful of walnuts dressed with Paul Newman ginger salad dressing. Perfect for a tasty fish dish.

Made this tonight and the salmon was great. I had a problem with the rice though, as it wasn’t cooked when the salmon was. When you cook the rice the first time, it says the water should be “almost” gone. That’s not very specific. My advice is to cook the rice separately on the stove. That way you can control the cook times for the salmon and the rice and not have to hope they come out at the same time. We ate the salmon and let the rice cook a bit longer. Not ideal to eat in stages.

We loved this. Perfect for a weeknight. Cooked the salmon 15 min but one piece was very thick and needed maybe two more minutes. The only thing I swapped out was mayo and swapped in Greek yogurt.

My rice was by no means done after only 12 minutes in the 400 degree oven. In fact, it was still chewy after 40 minutes of baking. Baked rice has always seemed to me an iffy proposition, so I was cautious about this recipe from the start. Am I doing something wrong? Or do I need a new oven?

Last night's dinner and we thoroughly enjoyed it. Our salmon fillets only took 12 mins to be perfectly cooked and we look forward to leftovers!

Easy to throw together and it's very tasty. Made it just as the recipe called for with Jasmati rice since that's what was in my cupboard.

This was delicious but turned out over baked for me. I baked the rice first for 13 min and the salmon for 15. Beware overcooking!