This One Pot Salmon and Rice has become one of my go-to meals for busy evenings when I still want something wholesome, hearty, and comforting. It’s got everything you’d want in a home-cooked dinner — tender, flaky salmon, perfectly seasoned rice, and colorful veggies all cooked together in one skillet.
The best part? You only have one pot to wash after dinner. That alone makes it a winner in my book. This recipe is what I call kitchen sanity food — big on flavor, easy on cleanup, and somehow elegant enough to serve when company shows up unannounced.
Why You’ll Love This Recipe
I love this recipe because it’s forgiving. You can play around with the ingredients, and it still turns out delicious. The combination of soft salmon, fluffy rice, and lemony brightness makes it taste like something that took hours — but really, it’s done in under 30 minutes.
This is the kind of meal that feels fancy without the fuss. I often make it on Fridays when I want a “special dinner” feel but don’t have the energy to go all out. One pot, one plan, and dinner’s sorted.
Ingredients That Make It Work
Here’s what I use and why each one matters. These are simple ingredients that deliver big flavor.
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Salmon Fillets – Fresh or frozen (thawed) fillets both work beautifully. I like to use skin-on pieces for extra flavor when searing.
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Olive Oil – A good drizzle adds richness and helps the salmon brown nicely.
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Seasoning Salt – Adds quick depth without grabbing a dozen spice jars. You can mix your own with salt, garlic powder, onion powder, and paprika.
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Onion and Bell Peppers – This pair gives the dish that sweet-savory base and adds a splash of color.
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Garlic – Fresh garlic adds a punch of aroma that ties everything together.
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Chicken Bouillon or Broth – Brings umami and keeps the rice flavorful. If you’re vegetarian, vegetable stock works just as well.
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Paprika and Turmeric – These add warmth and color to the rice. I love the golden tint turmeric gives; it just looks cheerful.
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Long Grain Rice – My personal favorite for this dish because it cooks up fluffy and doesn’t clump. Basmati or jasmine work great too.
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Lemon Zest and Juice – The secret weapon. Lemon keeps the dish bright and fresh, balancing the richness of the salmon.
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Fresh Parsley – For that final touch of green freshness.
How I Make It in My Kitchen
This recipe is truly one of those “set it and forget it” kind of meals. Here’s how I make it step-by-step.
Step 1: Sear the Salmon
Season your salmon with salt and your favorite seasoning blend. Heat olive oil in a large skillet and give the salmon a quick sear — about two minutes per side. You’re not cooking it all the way yet; you just want that lovely golden crust. Remove the fillets and set them aside.
Step 2: Cook the Veggies
In the same pan, add a bit more olive oil and toss in diced onions and bell peppers. Cook until they soften slightly and smell amazing, about four minutes. Stir in the garlic and cook for another 30 seconds.
Step 3: Toast the Rice
Add your rinsed rice straight to the skillet with the veggies. Sprinkle in paprika, turmeric, bouillon, salt, and pepper. Stir and toast the rice gently — this step adds a nutty depth of flavor.
Step 4: Simmer Everything Together
Pour in the broth, add the lemon zest, and bring everything to a gentle simmer. Then nestle the salmon fillets back into the rice, skin side up. Cover with a lid, lower the heat, and let it all cook quietly for about 18–20 minutes. Don’t peek too often — you’ll lose that beautiful steam that makes the rice perfect.
Step 5: Finish and Serve
Once done, squeeze fresh lemon juice over the top, fluff the rice gently, and sprinkle with chopped parsley. Serve it straight from the pan — it’s one of those dishes that looks gorgeous just as it is.
Kitchen Notes from My Experience
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Prep in Advance: I like chopping my veggies earlier in the day and keeping them ready in the fridge. It makes cooking smoother after a long day.
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Use a Non-Stick or Well-Seasoned Pan: It prevents the salmon from sticking, and cleanup is easier.
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Rinse the Rice: This simple step keeps the rice from turning gummy.
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Hands Off While Simmering: Resist the urge to stir once the broth is in. Let the steam do its work.
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Rest Before Serving: Just five minutes of resting time helps the rice absorb any leftover steam, making it light and fluffy.
Make-Ahead and Storage
This dish reheats surprisingly well. Let it cool first, then store in airtight containers. I like to separate the salmon from the rice before refrigerating — it helps keep textures just right.
It stays good in the fridge for up to 3 days, or in the freezer for a month. When reheating, add a small splash of broth or water to bring back the rice’s moisture.
Serving Suggestions
This One Pot Salmon and Rice can easily be the star of your dinner table. But if you want to build a fuller meal, here are some easy pairings:
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Roasted asparagus or steamed broccoli on the side
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Cucumber yogurt sauce for a cool contrast
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Garlic bread or lemon wedges for extra freshness
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A crisp green salad with a simple vinaigrette
Sometimes I even top mine with a fried egg the next morning — turns out, it makes a killer breakfast too.
FAQs
Can I use frozen salmon?
Yes! Just thaw it completely first and pat it dry so you can still get that nice sear.
What kind of rice works best?
Long-grain rice holds up the best, but jasmine or basmati are excellent options for aroma and texture.
How do I know when the salmon is done?
It should flake easily with a fork. If you like to be precise, aim for an internal temperature of around 145°F (63°C).
Can I add other vegetables?
Absolutely. Zucchini, peas, or spinach all blend beautifully here — just keep in mind that some cook faster than others.
Can I make it spicy?
Sure thing! Add a pinch of red chili flakes or a little cayenne for some heat.
Can I meal prep this?
Yes, it’s great for meal prep. Pack it into containers and reheat gently when ready to eat.
One Pot Salmon and Rice
A cozy, one-pan meal that’s as delicious as it is simple. Flaky salmon, fluffy rice, and colorful bell peppers come together in a savory, lemon-kissed dish that’s perfect for busy weeknights.
Ingredients
- salmon fillets (4)
- seasoning salt (1 teaspoon)
- olive oil (3 tablespoons, divided)
- onion (1 large, finely diced)
- green bell pepper (1 medium, finely diced)
- red bell pepper (1 medium, finely diced)
- garlic (3 cloves, minced)
- chicken bouillon cube (1)
- paprika (1 teaspoon)
- turmeric (1 teaspoon)
- salt and pepper (to taste)
- long grain rice (1½ cups, rinsed)
- chicken or vegetable broth (3 cups, low sodium)
- lemon (1, zest and juice)
- fresh parsley (1 tablespoon, chopped for garnish)
Instructions
- Pat the salmon fillets dry and season both sides with seasoning salt.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the salmon for 2–3 minutes on each side, just until lightly golden. Remove and set aside.
- Lower the heat to medium and add the remaining olive oil. Sauté the onion and bell peppers until soft and fragrant, about 3–4 minutes. Stir in the garlic and cook for another minute.
- Add the rinsed rice to the skillet along with the bouillon cube, paprika, turmeric, salt, and pepper. Stir well to coat the rice with the seasonings and toast it lightly for about 2 minutes.
- Pour in the broth and sprinkle in the lemon zest. Bring the mixture to a gentle simmer.
- Carefully place the seared salmon fillets on top of the rice. Cover the skillet with a lid and cook over low heat for 18–20 minutes, until the rice is tender and the salmon flakes easily with a fork.
- Once done, drizzle fresh lemon juice over the top. Taste and adjust seasoning as needed. Finish with a sprinkle of chopped parsley and serve warm.
Notes
- Spice It Up: For a bolder kick, add a pinch of red pepper flakes or extra paprika.
- Rice Tip: Use long-grain rice to keep the texture light and fluffy; short-grain rice may turn sticky.
- Salmon Skin: Leaving the skin on helps the fish stay moist during cooking — it can easily be removed afterward if preferred.
- Add Veggies: Peas, spinach, or diced carrots make great add-ins for extra color and nutrition.
- Flavor Boost: Opt for a good-quality low-sodium broth to control salt while keeping the flavor rich and savory.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 354Total Fat 18gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 13gCholesterol 76mgSodium 528mgCarbohydrates 21gFiber 2gSugar 4gProtein 27g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
For me, this One Pot Salmon and Rice is the definition of a cozy home-cooked meal — simple, nourishing, and full of flavor that makes you slow down for a minute and enjoy the bite.
It’s proof that dinner doesn’t have to be complicated to feel special. A few fresh ingredients, one pan, and a little patience — that’s all it takes to make something truly satisfying.
Make it once, and I guarantee you’ll find yourself coming back to it on those nights when you need a warm, delicious meal that takes care of itself.
