Delicious Default Dinners: Baked Salmon and Lemon Rice

When entertaining guests you want to impress them with a good meal.

Suzy Fackrell shares her recipe for baked salmon and rice.

Baked Salmon
Wild caught Salmon
Extra virgin olive oil
Salt & Pepper
Fresh or dried dill, optional

If you’re making lemon rice to go with this meal, start your rice first so it can be cooking while you prepare everything else. Next, take a good large piece of wild caught salmon or smaller filleted pieces and put them on a cookie sheet lined with parchment paper.

Brush the fish with a little olive oil, salt & pepper, and sprinkle with fresh or dried dill. Then slice a lemon & put thin slices over the top of the fish. (the lemon slices are optional, it just makes the fish look pretty for serving)

Bake at 400 for 15-20 minutes (or according to package directions if using a frozen fish) until the middle is flaky when pulled apart with a fork. Cut into pieces and serve with the lemon caper sauce.
Lemon Rice
1 T. chicken bouillon or paste (Better than Bouillon)
1 t. salt
1/3 c. lemon juice, freshly squeezed
1 medium onion, chopped
1/4 c. olive oil
1/3 c. butter
4 c. water
2 c. brown rice (or white if you prefer)

Bring 4 c. of water to a boil. Once it’s boiling, add the rice & return to a boil. Once it’s boiling again, reduce heat, cover and cook for about 45 minutes (only 20 minutes for white rice) or until rice is cooked and water is gone.

Meanwhile, chop onion and saute it in 1/3 c. butter & 1/4 c. olive oil.

Once the onion is soft, about 5 minutes, add the lemon juice, salt, and bouillon.

Whisk until it’s all blended

Keep on low heat and mix in cooked rice.

Stir well, cover and hold until ready to serve over low heat.
Lemon Dill Caper Sauce
1/4 c. butter
1 T. olive oil
1 shallot, minced
1 t. chopped garlic
1/4 c. chicken broth
1/4 c. whipping cream
1/4 c. capers, drained
1/8 t. pepper
1/4 t. dill or 1/2 t. fresh dill
2-3 T. lemon juice, fresh

To prepare the sauce, saute butter, olive oil, garlic, and shallot for a couple of minutes over medium heat.
Add the broth and cream and whisk until it starts to simmer. Once it’s simmering, turn down heat to maintain a small simmer. Then add the capers, pepper, dill, & fresh lemon juice.

Let simmer 5 minutes to reduce and thicken a little. If your sauce seems too runny, sprinkle some Wondra (quick mixing flour found in the baking aisle in a container) or flour and whisk until the desired consistency. I use about 1-2 T. of Wondra to thicken. It just depends on how thick you want it.

Pour over any fish & enjoy! The sauce will refrigerate for a week or two.

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