Casselberry Citrus Glazed Salmon with Lemon-Herb Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender salmon fillets glazed in a bright lemon-herb sauce, served over fluffy rice with fresh dill and parsley. This Greek recipe (gluten-free), ready in about 35 minutes, pairs salmon fillets, lemon juice, extra-virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Pat salmon fillets dry with paper towels and season both sides with 1/4 tsp salt and 1/8 tsp black pepper.
  2. Step 2: In a small bowl, whisk together 2 tbsp olive oil, 3 tbsp lemon juice, 1 tbsp dill, and 1 minced garlic clove. Brush half the mixture over salmon fillets.
  3. Step 3: Place salmon in a baking dish and bake for 12-14 minutes until the edges are opaque and the salmon flakes easily with a fork.
  4. Step 4: While salmon cooks, combine 1 cup rice, 2 cups chicken broth, 1/4 tsp salt, and 1/4 tsp black pepper in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes until liquid is absorbed.
  5. Step 5: Stir remaining 1 tbsp dill and 2 tbsp parsley into cooked rice. Top salmon with remaining lemon-herb glaze and serve immediately.

Frequently asked questions

How long does Casselberry Citrus Glazed Salmon with Lemon-Herb Rice take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Casselberry Citrus Glazed Salmon with Lemon-Herb Rice?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Casselberry Citrus Glazed Salmon with Lemon-Herb Rice?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Casselberry Citrus Glazed Salmon with Lemon-Herb Rice for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Casselberry Citrus Glazed Salmon with Lemon-Herb Rice gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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