Total Time
45mins
Prep 15 mins
Cook 30 mins

This recipe came from All Recipes.

Ingredients Nutrition

Directions

  1. Make several shallow slashes in the skinless side of the salmon fillets.
  2. Place filets skin-side down in a glass baking dish.
  3. In a medium bowl, whisk together the olive oil, rice vinegar, soy sauce, brown sugar, garlic, pepper, onion and sesame oil.
  4. Pour the liquid over the salmon, cover and refrigerate for 1 to 2 hours.
  5. Preheat the oven to 350 degrees F.
  6. In a medium saucepan combine the rice, water and dill weed.
  7. Bring to a boil, then cook over medium low heat until rice is tender and water has been absorbed, about 20 minutes.
  8. Remove cover from salmon, and bake in the marinating dish for about 30 minutes, or until fish can be flaked with a fork.
  9. Serve salmon over the rice, and pour sauce over.
Most Helpful

Delicious! We really enjoyed the flavors that the marinade gave the salmon. I let it marinate for 2 hours and then I grilled in on the bbq for about 5 minutes each side. I made the rice in my rice cooker and used vegetable broth instead of water. Thank you for sharing this wonderful recipe. **Made for Culinary Quest - Suitcase Gourmets**

Bayhill September 03, 2014

Made this for the Aussie/NZ tag game and this was a great hit with our company. I followed the instructions right down to the rice and everything was gobbled down. They asked for the recipe to take home so I went up and printed it off. Definately going into my Favorites of 2013. Next time I might do Galley Wrench's recommendation and put some orange marmalade on the top. Thank you for posting.

mama smurf November 16, 2013

This is a great way to cook salmon which we enjoyed! I cooked the rice in a rice cooker instead of following the rice cooking directions and served this with spinach. Great low cal/low fat dinner which was also very filling! Thanks for sharing!

ellie_ September 11, 2009