Pan-Seared Salmon with Lemon-Dill Rice Pilaf

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

Crisp-skinned salmon fillets paired with a fragrant rice pilaf infused with fresh lemon and dill for a bright, light meal. This mediterranean-inspired seafood ready in about 35 minutes pairs 6 oz each, skin-on salmon fillets, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 10 min Cook: 25 min Serves 4 Mediterranean cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1 cup long grain white rice under cold water until water runs clear. In a medium saucepan over medium heat, melt 2 tbsp unsalted butter and sauté 1 minced garlic clove for 30 seconds until fragrant. Add the rinsed rice and toast for 1 minute.
  2. Step 2: Add 2 cups chicken broth, 1 tsp lemon zest, and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook for 15 minutes until rice is tender and liquid absorbed. Remove from heat and stir in 2 tbsp fresh lemon juice and 2 tbsp chopped fresh dill.
  3. Step 3: Meanwhile, pat dry 4 salmon fillets with skin-on, season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
  4. Step 4: Place salmon skin-side down in the hot skillet and cook undisturbed for 5-6 minutes until skin is crisp. Flip and cook for another 2-3 minutes until salmon is opaque and flakes easily.
  5. Step 5: Serve the salmon on a bed of lemon-dill rice pilaf.

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Frequently asked questions

How long does Pan-Seared Salmon with Lemon-Dill Rice Pilaf take to make?

Total time is about 35 minutes (10 min prep + 25 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 Pan-Seared Salmon with Lemon-Dill Rice Pilaf?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep salt from drying out.

Can I substitute ingredients in Pan-Seared Salmon with Lemon-Dill Rice Pilaf?

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 Pan-Seared Salmon with Lemon-Dill Rice Pilaf 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.

What goes well with Pan-Seared Salmon with Lemon-Dill Rice Pilaf?

Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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