This Salmon and Rice recipe is a deliciously simple meal that combines tender, flaky salmon with perfectly cooked rice for a wholesome and satisfying dish. Infused with a blend of herbs, spices, and a touch of citrus, this meal is packed with flavor and nutrition. Whether baked, pan-seared, or grilled, the salmon pairs beautifully with fluffy rice, making it a perfect choice for a quick weeknight dinner or an elegant weekend feast.
Why Salmon and Rice Are a Perfect Match
Salmon, with its rich, buttery flavor, pairs beautifully with rice, which serves as the perfect neutral canvas to soak up the vibrant flavors of the fish. Together, they create a complete meal that balances protein, healthy fats, and complex carbohydrates. Beyond the flavor, this combination is incredibly nourishing, boasting high levels of omega-3 fatty acids, essential vitamins, and minerals.
Tips and Tricks for the Best Salmon and Rice
- Choose High-Quality Salmon: Fresh, wild-caught salmon has a richer flavor compared to farmed salmon. If fresh isn’t available, frozen salmon works just as well when thawed properly.
- Rinse Your Rice: Rinsing removes surface starch from the rice, preventing it from becoming gummy.
- Use Flavorful Liquids: Cooking rice in vegetable broth instead of water can elevate its flavor.
- Don’t Overcook the Salmon: Salmon can dry out if overcooked. Aim for a slightly translucent center, which will continue cooking from residual heat.
Delicious Variations to Try
- Teriyaki Salmon and Rice: Glaze your salmon with a homemade or store-bought teriyaki sauce and serve over rice with a sprinkle of sesame seeds and chopped green onions.
- Spicy Cajun Salmon: Season the salmon with Cajun spices and serve with dirty rice or a rice pilaf for a kick of heat.
- Poke Bowl Style: Use sushi-grade salmon, slice it thinly, and serve over sticky rice with avocado, seaweed, cucumber, and a drizzle of soy sauce and sriracha.
- Herb-Crusted Salmon: Mix fresh herbs, panko breadcrumbs, and grated parmesan to crust the salmon. Serve over lemon-infused rice for a Mediterranean twist.
How to Serve Salmon and Rice
- Meal Prep Bowls: Perfect for busy weeks, make salmon and rice meal prep bowls with roasted veggies and store them in airtight containers for grab-and-go lunches.
- Family-Style Platter: Present the salmon fillets on a bed of rice with roasted vegetables on the side for a beautiful family-style dinner.
- Garnish Suggestions: Fresh herbs, sliced avocado, a drizzle of spicy mayo, or a dollop of tzatziki can elevate the dish to the next level.
How to Store and Reheat Salmon and Rice
- Storing: Place leftovers in an airtight container and refrigerate for up to 3 days.
- Freezing: Freeze cooked salmon and rice separately to maintain texture. Thaw overnight in the refrigerator before reheating.
- Reheating: Use the oven or a skillet for salmon to keep it from drying out. Microwave rice with a sprinkle of water to maintain moisture.
Recipe FAQs
Can I use frozen salmon?
Absolutely! Just make sure to thaw it properly in the refrigerator overnight or under cold running water if you’re in a hurry.
What type of rice is best?
It depends on preference! Jasmine and basmati rice are aromatic and cook quickly, while brown rice is healthier and more fibrous.
How do I know when salmon is done?
The internal temperature should reach 145°F (63°C), but the fish should still be slightly translucent in the center and flake easily with a fork.
Can I use a rice cooker?
Yes! A rice cooker can simplify the process and produce perfect rice every time.
Salmon And Rice
This Salmon and Rice recipe is a deliciously simple meal that combines tender, flaky salmon with perfectly cooked rice for a wholesome and satisfying dish.
Ingredients
- Salmon: 2 fillets (~6 oz each), skinless and boneless for easy eating
- Mushrooms: 1 cup (I used shiitake and shimeji, but feel free to get creative)
- Carrots: ¼ cup, thinly sliced
- Cabbage: 1 cup, chopped
- Rice: 2 cups (any variety you like)
- Stock: 2 ½ cups (I love using dashi for a rich flavor)
- Butter: 2 tbsp, optional but adds richness
- Seasonings: Salt, pepper, and ½ tbsp paprika
- Garnishes: Fresh parsley and a squeeze of lemon juice
Instructions
- Generously sprinkle your salmon fillets with salt, pepper, and paprika. Don't hold back—the flavor payoff is worth it!
- Heat a splash of oil in a medium pot. Sear the salmon for about 2 minutes per side until a beautiful crust forms. Set it aside for now.
- In the same pot, add a little butter and toss in the mushrooms, carrots, and cabbage. Let them sizzle for 2-3 minutes until fragrant and slightly tender.
- Add the rice to the pot, mixing it thoroughly to soak up all those yummy juices and oil. Then, pour in your stock and season to taste.
- Nestle the salmon back on top of the rice. Bring it to a gentle simmer, cover, and cook on low heat for 18-20 minutes. Keep an eye on it to make sure it doesn’t stick.
- Turn off the heat and let the pot sit for an additional 5 minutes. Garnish with fresh parsley and a squeeze of lemon juice for brightness.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 4Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 147mgCarbohydrates 1gFiber 0gSugar 0gProtein 0g
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 Thoughts
Salmon and rice are a culinary match made in heaven, offering a satisfying blend of flavors and textures that can be dressed up or kept simple. Whether you’re a seasoned chef or a home cook, this dish is endlessly adaptable, ensuring every meal is an unforgettable experience. Try out different variations, and don’t forget to share your creations with friends and family!
Check my other salmon recipes:
