One-Pot Salmon and Dill Rice With Peas

By Kay Chun

Updated January 14, 2026

  • Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
Media 1 of 1
Ready In
30 min
Rating
4(221)
Comments
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The fragrant, dill-scented rice in this quick, one-pot meal is the perfect pairing for salmon, a rich, fatty fish that’s lightened by the vibrant grassy herb. As with any one-pot meal, stagger your cooking based on how long it takes each ingredient to cook. Give the rice a head start, then add the salmon and peas halfway through the cooking, perched directly over the rice for flaky and tender steamed fish. A light coating of citrusy coriander seeds brightens up the buttery salmon. While your pot simmers, whip up a simple cucumber yogurt sauce; drizzle it on top for a cool and tangy balance to the dish. 

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Ingredients

Yield:4 servings

  • 1 ½ cups/10 ounces basmati rice, rinsed and drained

  • 2 teaspoons coriander seeds

  • 1 ½ pounds skinless salmon fillet, cut into 1-inch cubes

  • 1 tablespoon extra-virgin olive oil

  • Kosher salt and pepper

  • ½ cup frozen peas

  • ¾ cup plain Greek yogurt

  • ¼ cup finely chopped Persian cucumber

  • ¼ teaspoon finely grated garlic, optional

  • ½ cup chopped dill

  • Lemon wedges (optional), for serving

Ingredient Substitution Guide

Preparation

  1. Step 1

    In a large Dutch oven, combine rice and 2 ¼ cups of water and bring to a boil over high. Cover, reduce heat to low and cook for 10 minutes. (It will cook further after you add the salmon.) 

  2. Step 2

    While the rice cooks, lightly crush the coriander seeds. (A meat mallet or the back of a small saucepan works well.) Rub salmon all over with the oil and season with salt, pepper and the crushed coriander seeds. 

  3. Step 3

    Scatter peas evenly over the rice, then arrange salmon on top. Cover and cook until fish is just cooked to medium and rice is tender, 8 to 10 minutes longer.

  4. Step 4

    Meanwhile, in a small bowl, combine yogurt, cucumber, garlic (if using) and 2 tablespoons of water; mix well then season to taste with salt and pepper.

  5. Step 5

    Transfer the salmon to 4 serving plates. Add dill to the rice, season with salt and fluff with a fork. Spoon some of the rice next to the salmon. Serve warm, with the yogurt sauce and lemon wedges, if using, on the side.

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Ratings

4 out of 5
221 user ratings
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Comments

CW

Salmon needs way longer to cook - no instruction on raising the temp back up from low.

Maryann

This would be a skip for me. Made it tonight-was not impressed.

Marie S

Excellent! Used 1 pound of salmon and half the rice and liquid. All of the coriander! Added a bit of lemon juice to the sauce.

cass county

i don’t know. 1 1/2 lb of salmon is 4 portions, minimum. or 6 portions using standard dietary guidelines of 1/4 lb or size of deck of cards, per person. but only 1/2 cup frozen peas ? for 4 people ? just reading recipe tells me what other comments state: salmon will be half raw on very low rice-cooking temp. if you raise temp, rice will scorch. i cook salmon and rice, mostly brown, all the time. always separately.

Jennifer

Assuming those who said the fish was still raw have never had sushi with salmon. Salmon, like tuna, can be eaten raw. Ahi tuna is often served seared with the middle portions just barely cooked. Same goes for salmon. Steaming the one-inch cubes for 10 minutes should be sufficient to cook them.

cass county

yeah. but sushi is not just half-raw salmon cooked in pot with rice and yogurt.

EJK

This is the first recipe on NYT Cooking that we actively did not like and we’ve made hundreds at this point. I would skip this one.

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