Crazy Simple Baked Salmon With Dill Rice and Lemon-Honey Mayo Glaze

People always ask how to make salmon feel fancy without the stress — and this one’s it. The rice bakes itself in the oven, soaking up all that buttery dill flavour, while the salmon sits on top in a creamy lemon-honey glaze that caramelises just enough to make everyone think you spent hours on it. It’s the perfect weeknight showstopper or fuss-free holiday main — no frying pans, no splatter, no chaos.

Why This Tastes Great

• The mayo-lemon glaze keeps the salmon moist and slightly sweet with a gentle heat.
• Baking the salmon over rice lets all those savoury juices infuse straight into the grains.
• Dill and lemon bring a fresh balance to the richness.
• It’s a full meal in one pan — minimal cleanup, maximum flavour.

Equipment

• 9×13-inch (or similar) ovenproof baking dish
• Medium saucepan or kettle for boiling water
• Mixing bowl
• Spatula or brush for glaze

Serves & Timings

Serves: 4
Prep time (active): 10 minutes
Cook time (active): 5 minutes
Additional passive time (baking): 35 minutes
Total time (approx): 50 minutes

Ingredients

For the Dill Rice:

• 1 ½ cups basmati or jasmine rice, rinsed
• 2 ¼ cups hot vegetable or chicken stock
• 1 tablespoon olive oil or butter
• ½ teaspoon salt
• ½ cup chopped fresh dill
• Zest of ½ lemon

For the Salmon & Glaze:

• 4 salmon fillets (about 6 oz each), skin removed if preferred
• ¼ cup mayonnaise
• 1 tablespoon honey
• Zest of ½ lemon
• 1 tablespoon lemon juice
• ½ teaspoon crushed red pepper flakes (or more to taste)
• ½ teaspoon salt
• ¼ teaspoon black pepper

Method

1. Preheat the oven to 375°F (190°C).
2. Prepare the rice base:
   In the baking dish, combine rinsed rice, hot stock, olive oil, and salt. Stir once, cover tightly with foil, and bake for 25 minutes.
3. Mix the glaze:
   In a bowl, whisk together mayonnaise, honey, lemon zest, lemon juice, red pepper flakes, salt, and black pepper until smooth.
4. Add the salmon:
   Remove the foil from the rice. Stir in chopped dill and lemon zest. Nestle the salmon fillets gently on top of the rice.
5. Glaze & bake:
   Spread the lemon-honey mayo mixture evenly over each fillet. Return to the oven, uncovered, and bake another 12–15 minutes, or until the salmon flakes easily with a fork.
6. Serve:
   Let rest 5 minutes, then serve salmon and rice together with extra dill and a squeeze of lemon.

Tips & Variations

• Add a handful of baby spinach or peas to the rice for colour and texture.
• Swap dill for parsley or cilantro if you’re out.
• To make it extra fancy, top with toasted almonds or pomegranate seeds before serving.
• Use Greek yogurt instead of mayo for a lighter version.

Compact Nutrition (Per Serving, Approx.)

Calories: 490 | Protein: 35g | Fat: 18g | Carbs: 40g | Fibre: 1g | Sugar: 6g

FAQs

Can I use brown rice?
Yes, but it will need 15–20 minutes longer initial bake time before adding the salmon.

Can I make this ahead?
You can parbake the rice and store it in the fridge. Add the salmon and bake fresh before serving.

What if I don’t like dill?
Try fresh parsley, basil, or chives — all work beautifully with the lemon glaze.

Does it work with frozen salmon?
Yes! Just thaw completely and pat dry before glazing.

Ella Cooks

Crazy Simple Baked Salmon With Dill Rice and Lemon-Honey Mayo Glaze

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People always ask how to make salmon feel fancy without the stress and this one’s it. The rice bakes itself in the oven, soaking up all that buttery dill flavour, while the salmon sits on top in a creamy lemon-honey glaze that caramelises just enough to make everyone think you spent hours on it. It’s the perfect weeknight showstopper or fuss-free holiday main, no frying pans, no splatter, no chaos.

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 490

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Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

Ingredients

For the Dill Rice:

• 1 ½ cups basmati or jasmine rice rinsed
• 2 ¼ cups hot vegetable or chicken stock
• 1 tablespoon olive oil or butter
• ½ teaspoon salt
• ½ cup chopped fresh dill
• Zest of ½ lemon

For the Salmon & Glaze:

• 4 salmon fillets about 6 oz each, skin removed if preferred
• ¼ cup mayonnaise
• 1 tablespoon honey
• Zest of ½ lemon
• 1 tablespoon lemon juice
• ½ teaspoon crushed red pepper flakes or more to taste
• ½ teaspoon salt
• ¼ teaspoon black pepper

Equipment

• 9×13-inch (or similar) ovenproof baking dish
• Medium saucepan or kettle for boiling water
• Mixing bowl
• Spatula or brush for glaze

Method

 

Method

1. Preheat the oven to 375°F (190°C).

Prepare the rice base:

1. In the baking dish, combine rinsed rice, hot stock, olive oil, and salt. Stir once, cover tightly with foil, and bake for 25 minutes.

Mix the glaze:

1. In a bowl, whisk together mayonnaise, honey, lemon zest, lemon juice, red pepper flakes, salt, and black pepper until smooth.

Add the salmon:

1. Remove the foil from the rice. Stir in chopped dill and lemon zest. Nestle the salmon fillets gently on top of the rice.
   

Glaze & bake:

1. Spread the lemon-honey mayo mixture evenly over each fillet. Return to the oven, uncovered, and bake another 12–15 minutes, or until the salmon flakes easily with a fork.

Serve:

1. Let rest 5 minutes, then serve salmon and rice together with extra dill and a squeeze of lemon.
   

Nutrition

Calories: 490kcalCarbohydrates: 40gProtein: 35gFat: 18gFiber: 1gSugar: 6g

Notes

Tips & Variations

• Add a handful of baby spinach or peas to the rice for colour and texture.
• Swap dill for parsley or cilantro if you’re out.
• To make it extra fancy, top with toasted almonds or pomegranate seeds before serving.
• Use Greek yogurt instead of mayo for a lighter version.

FAQs

Can I use brown rice?    
Yes, but it will need 15–20 minutes longer initial bake time before adding the salmon.

Can I make this ahead?    
You can parbake the rice and store it in the fridge. Add the salmon and bake fresh before serving.

What if I don’t like dill?    
Try fresh parsley, basil, or chives — all work beautifully with the lemon glaze.

Does it work with frozen salmon?    
Yes! Just thaw completely and pat dry before glazing.

Tried this recipe?

Let us know how it was!

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