One-Pot Salmon and Dill Rice With Peas

By Kay Chun

Updated June 10, 2026

  • Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
Media 1 of 1
Ready In
30 min
Rating
4(270)
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
Nutritional analysis per serving (4 servings)

62 grams carbs; 101 milligrams cholesterol; 709 calories; 9 grams monosaturated fat; 7 grams polyunsaturated fat; 8 grams saturated fat; 30 grams fat; 2 grams fiber; 757 milligrams sodium; 45 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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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
270 user ratings
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Comments

CW

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

DB

Yes. Not “one pot” material! Jasmin Rice in rice cooker. Salmon seared w olive oil, coriander, muscat, cumin salt pepper and lemon juice in pan. Peas cooked separately too. Zatziki needed lemon juice too. Yum!

Rhoddy

Have to agree with the other comments. The fish was still raw and the rice was still hard after the stated cooking time. The directions need some work.

MTS

Gosh, this was bland. By the time the salmon was done, the rice was stuck to the bottom of the pan. I sprinkled it liberally with cumin and more coriander which helped a little.

Nancy R

I agree with some of the other comments. I had to cook the salmon about 5 minutes longer. I found the dish rather bland. I wouldn’t make it again.

Michelle H.

This was good. I had the fish monger cut the salmon in chunks. That made all of the difference. I also used microwaveable jasmine rice. That cut the time so I could sauté the salmon without it being overcooked. Then just added the peas, and some soy sauce. I then made the cucumber mixture. The family loved it

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