Baked Salmon with Dill Rice and Lemon-Honey Mayo Glaze
Indulge in the delightful flavors of baked salmon served atop fluffy dill rice, drizzled with a zesty lemon-honey mayo glaze. This dish is not only easy to prepare but also perfect for any occasion—be it a cozy weeknight dinner or a festive gathering. The tender salmon combined with aromatic dill rice and a sweet-tangy glaze creates an unforgettable meal that will leave your guests asking for more.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 salmon fillets (6 oz each)
- 1 cup long-grain rice
- 2 tablespoons olive oil
- 1/4 cup mayonnaise
- 2 tablespoons honey
- Juice of 1 lemon
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1/4 cup fresh dill, chopped (plus sprigs for garnish)
Instructions
- Preheat oven to 375°F (190°C). Rinse the rice under cold water until clear, then cook according to package instructions.
- In a small bowl, combine mayonnaise, honey, and lemon juice until smooth to create the glaze.
- Place salmon fillets on a parchment-lined baking sheet. Drizzle with olive oil and season with salt, pepper, and garlic powder.
- Bake salmon for 15-20 minutes until flaky.
- Fluff cooked rice with a fork and mix in chopped dill.
- Drizzle the lemon-honey mayo glaze over the baked salmon while warm.
- Serve with dill rice and garnish with fresh dill sprigs.
Nutrition
- Serving Size: 1 salmon fillet with rice (approx. 300g)
- Calories: 430
- Sugar: 9g
- Sodium: 320mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg
Keywords: Marinate the salmon while cooking the rice for enhanced flavor and efficiency. Feel free to swap dill for parsley or tarragon; add capers for extra zest. Leftovers can be stored in an airtight container in the fridge for up to three days; reheat at 350°F until warmed through.