Baked Salmon With Tropical Rice – a delicious recipe with brown sugar, lemon-pepper seasoning, fillet fresh salmon, butter, brown rice, mango. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Preheat oven to 450 degrees F (230 degrees C). Lightly grease a shallow 9x13 baking dish.
2
Combine the coriander seed, brown sugar, and lemon-pepper seasoning in a small bowl, and blend well.
3
Place the salmon fillet skin side down in the prepared baking dish. Brush top and sides of fillet with the butter. Sprinkle the fish evenly with the coriander spice mixture, gently pressing it into the fish.
4
Stir the mango, cilantro, and lemon peel into the rice. Spoon the rice mixture around the fish in the baking dish.
5
Bake in preheated oven until fish flakes easily when tested with a fork, 4 to 6 minutes per 1/2 inch thickness. Cut the fish into 4 pieces. Divide rice between 4 serving plates and place the fish on top.
441
kcal
Calories
7
g
Fat
81
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 tablespoons cracked coriander seed, 1 tablespoon packed brown sugar, 1 teaspoon lemon-pepper seasoning, 1 (1 pound) fillet fresh salmon, and more.
Yes, Baked Salmon With Tropical Rice falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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