Salmon with Dill Sauce & Lemon Risotto

Total Time

Prep: 20 min. Cook: 30 min.


4 servings

Updated: Sep. 01, 2023
I love the classic combination of lemon and fish, and this salmon risotto is delicious and easy to throw together at the end of a long day. —Amanda Reed, Nashville, Tennessee
Salmon with Dill Sauce & Lemon Risotto Recipe photo by Taste of Home


  • SAUCE:
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon chopped green onion
  • 1 tablespoon lemon juice
  • 1-1/2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed
  • 3 to 3-1/2 cups chicken broth
  • 2 tablespoons olive oil
  • 1 shallot, finely chopped
  • 1 cup uncooked arborio rice
  • 1 garlic clove, minced
  • 2 teaspoons grated lemon zest
  • 1/4 teaspoon pepper
  • 4 salmon fillets (6 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil


  1. In a small bowl, mix sauce ingredients. Refrigerate, covered, until serving.
  2. In a small saucepan, bring broth to a simmer; keep hot. In a large saucepan, heat oil over medium heat. Add shallot; cook and stir until tender, 1-2 minutes. Add rice and garlic; cook and stir until rice is coated, 1-2 minutes.
  3. Stir in 1/2 cup hot broth. Reduce heat to maintain a simmer; cook and stir until broth is absorbed. Add remaining broth, 1/2 cup at a time, cooking and stirring until broth has been absorbed after each addition, until rice is tender but firm to the bite, and risotto is creamy. Remove from heat; stir in lemon zest and pepper.
  4. Meanwhile, sprinkle fillets with salt and pepper. In a large skillet, heat oil over medium heat. Add fillets; cook until fish just begins to flake easily with a fork, 6-8 minutes on each side. Serve with sauce and risotto.
Salmon Risotto Tips

Can you use other types of rice to make salmon risotto?

Arborio rice is a short-grain rice that’s widely considered the best type of rice for making risotto. Thanks to a high starch content, it can absorb large amounts of liquid. There are a few other varieties of short-grain rice, such as Carnaroli, Vialone Nano and Baldo, that are equally suitable for making risotto. You need rice with the right amount of starch for that signature creamy risotto texture.

Can you use other types of salmon to make salmon risotto?

We prepare the salmon and risotto separately in this recipe, so feel free to use your favorite salmon recipe when preparing this dish. Leftover salmon works well and can be torn into small pieces and stirred into the risotto to warm it through. Smoked salmon is a good alternative, too, if you don’t have time to cook.

How do you store leftover salmon risotto?

Leftover salmon risotto can be stored with the salmon in a separate container or with it stirred into the rice. We recommend storing them separately if you want to reheat the rice but want to keep the salmon cold (your coworkers may appreciate you keeping fish out of the microwave!). Either way, store the components in airtight containers and keep them in the refrigerator, where they are good for up to 3 days.

Lindsay Mattison, Taste of Home Contributing Writer

Nutrition Facts

1 fillet with 3 tablespoons sauce and 3/4 cup risotto: 815 calories, 54g fat (10g saturated fat), 109mg cholesterol, 1273mg sodium, 44g carbohydrate (2g sugars, 1g fiber), 34g protein.