Soak the rice in lukewarm salted water for 10 minutes, then rinse.

Melt two tablespoons of the butter in a pot, sauté the rice for a few minutes, then add the hot water and salt and cook, covered, over low heat for 12 minutes once it boils.

In a separate pan, melt the remaining butter and sear the cubed salmon with the black pepper for 5 minutes, until cooked on every side.

Gently fold the cooked rice with the salmon cubes, chopped dill and lemon juice, and serve right away.