Crispy-Skin Salmon with Tamarind Basmati Rice

by Cindy Yanasha Angulo in ,

Trying to stay fit this holiday season?  Me too.  Fish too bland for your liking?  I hear ya!  

This salmon dish is a life changer - the skin is so crispy, the flesh is meaty and full of flavor - and the rice is spiced to perfection!  You'll forget you're on a diet!


Time: 1 hour



  • 1 salmon fillet - with the skin on
  • 1 tablespoon fresh dill
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons olive oil
  • salt/pepper to taste



  • 1 cup basmati rice boiled in 1 teaspoon salt
  • 1/2 pack Goya Sazon
  • 2 - 3 tamarind pods, de-shelled and broken into individual seeds
  • 1 tablespoon butter (you can sub with olive oil)
  • 1 teaspoon ground cumin



  1. Preheat pan or griddle to high heat - or 400 degrees, pour olive oil to coat the bottom
  2. Season salmon with lemon juice, fresh dill, salt, and pepper (I let mine marinate over night in a freezer bag in the fridge - then took it out and let sit 15 mins until it was at room temperature)
  3. Place salmon on the pan or griddle, skin-side down - leave it there for about 3-4 mins until the skin is crispy
  4. Flip salmon over so the top cooks through (about 4-5 mins depending on thickness of the fillet)
  5. While the salmon is cooking, heat a frying pan with the butter (or olive oil) and let tamarind seeds sautée for about 2-3 mins
  6. Add cooked rice, sprinkle Sazon, ground cumin, salt and pepper
  7. Let rice fry for just 3-4 mins, turning so the Sazon coats most grains
  8. Serve rice and salmon on a plate & enjoy!