One Pot Salmon And Rice
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This One Pot Salmon and Rice is your new go-to for a fuss-free, flavor-packed dinner. Brimming with tender salmon, vibrant veggies, and perfectly cooked rice, it’s a complete meal in one skillet that will dazzle your taste buds.
Easy One Pot Salmon And Rice
I’m super excited to share this One Pot Salmon and Rice recipe with you – it’s a real gem in my collection. Picture this: juicy, perfectly-cooked salmon and fluffy, aromatic rice, all bursting with flavors from fresh bell peppers, garlic, and a hint of lemon, all coming together effortlessly in just one pot. Trust me, it’s not only a breeze to make but also a surefire hit for any meal, combining taste, convenience, and a bit of culinary magic!
- Salmon Fillets: I used fresh salmon fillets that are about 6 ounces each. If you can’t find fresh fillets, unthawed frozen ones will work great.
- Seasoning Salt: Don’t have any? Make your own using my recipe here.
- Olive Oil: Use a good quality olive oil. If you’re out, canola or vegetable oil works fine.
- Onion: No onions? Shallots or leeks are great alternatives.
- Green and Red Bell Peppers: They bring color and a sweet, tangy taste. You can play around with different colored peppers or even throw in some spicy ones.
- Garlic: Use as much or as little garlic as you like. You can always substitute it with some garlic powder if you don’t have any fresh.
- Chicken Bouillon: For lots of extra flavor. Vegetable bouillon or a splash of soy sauce can also work.
- Paprika: Adds a smoky, sweet layer. For more heat, try chili powder.
- Turmeric: Lends color and a bit of bitterness. No turmeric? A pinch of curry powder can fill in.
- Salt and Pepper: Essential for tailoring the dish to your palate.
- Long Grain Rice: Absorbs all those delicious flavors. Basmati or jasmine rice work great in this recipe.
- Chicken or Vegetable Broth: Opt for low sodium or no sodium added broths.
- Lemon (Zest and Juice): Brings a bright, citrusy pop.
- Fresh Parsley: Adds a hit of freshness at the end. Cilantro or dill are also great options.
Let’s whip up this One Pot Salmon and Rice together – it’s so easy, you’re going to love it!
First things first, grab those salmon fillets and sprinkle them with some seasoning salt. Now, heat a bit of olive oil in a large skillet over medium-high heat. Pop in the salmon, skin-side down if they have skin, and sear them for a couple of minutes on each side. We’re looking for a nice color, not cooking them through just yet. Remove them from the skillet and set aside.
Turn the heat down to medium and add a bit more olive oil to the same skillet, then toss in your diced onion and bell peppers. Cook for about 3 to 4 minutes then stir in that garlic. You want to cook it for another 30 seconds or so until it gets nice and fragrant.
Next up, add the rinsed rice to the skillet. Also throw in the chicken bouillon, paprika, turmeric, and a bit of salt and pepper. Give it all a good stir and let the rice toast slightly.
Time to pour in your broth and sprinkle in the lemon zest. Bring the whole thing to a simmer. Now, gently place those seared salmon fillets right on top of the rice. Cover the skillet with a lid and turn the heat down low. Let it all cook together until the rice is tender and the salmon is perfectly flaky, which should take about 18-20 minutes. Do not peak!
Drizzle some lemon juice over everything and give it a taste. Fluff up the rice a little bit and adjust the seasoning if you need to. Last but not least, sprinkle some fresh parsley over the dish. And there you have it – a delicious, comforting meal all in one pot!
Frequently Asked Questions
Can I use frozen salmon for this recipe?
Absolutely! Just make sure to thaw it completely before you start cooking. Pat the salmon dry with paper towels to remove any excess moisture. This will help you get that nice sear on the salmon.
Is it okay to use instant rice instead of long grain rice?
I’d recommend sticking with long grain rice for this recipe. Long grain rice holds up better and absorbs all the flavors nicely.
How do I know when the salmon is fully cooked?
Your salmon is done when it flakes easily with a fork. The internal temperature should be about 145°F (63°C) if you’re using a meat thermometer. It’s important not to overcook it, as salmon can dry out quickly.
Can I add other vegetables to this dish?
Of course! This recipe is quite versatile. Feel free to add veggies like zucchini, asparagus, or peas. Just keep in mind the cooking times of different vegetables so everything comes out perfect.
Expert Tips
- Prep the Ingredients Ahead: Chop your veggies and have all your ingredients ready before you start cooking. This makes the process smoother and ensures you don’t miss any steps.
- Use a Well-Seasoned or Non-Stick Skillet: To avoid the salmon sticking to the pan, use a well-seasoned cast iron skillet or a good non-stick pan.
- Rinse the Rice: Always rinse your rice until the water runs clear. This removes excess starch and prevents the rice from getting too sticky.
- Don’t Stir the Rice After Adding the Broth: Once you’ve added the broth and placed the salmon on top, resist the urge to stir. Stirring can cause the rice to release more starch and become mushy.
- Let It Rest After Cooking: After the cooking is done, let the dish rest for a few minutes before serving. This allows the flavors to meld together beautifully and the rice to settle.
Storage
First, let any leftovers cool down to room temperature. Then, transfer them into airtight containers – separating the salmon and rice can help maintain their textures. In the fridge, it’ll keep nicely for up to 3 days or in the freezer for up to 1 month.
When you’re ready to enjoy it again, just thaw it overnight in the fridge. Reheat gently, adding a splash of water or broth to the rice to bring back its moisture.
Discover More Delicious Salmon Recipes
- Tuscan Salmon
- Firecracker Salmon
- Easy Baked Salmon
- Air Fryer Salmon Bites
- Salmon Patties
- Baked Salmon With Mustard Glaze
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
One Pot Salmon And Rice
Video
Ingredients
- 4 salmon fillets
- 1 teaspoon seasoning salt
- 3 tablespoons olive oil (divided)
- 1 large onion (finely diced)
- 1 medium green bell pepper (finely diced)
- 1 medium red bell pepper (finely diced)
- 3 cloves garlic (minced)
- 1 cube chicken bouillon
- 1 teaspoon paprika
- 1 teaspoon turmeric
- salt and pepper (to taste)
- 1½ cups long grain rice (rinsed)
- 3 cups chicken broth (low sodium, or vegetable broth)
- 1 lemon (zest and juice)
- 1 tablespoon fresh parsley (for garnish)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Start by seasoning the salmon fillets with seasoning salt on both sides.
- In a large skillet, heat 1 tablespoons of olive oil over medium-high heat. Place the salmon fillets skin-side down (if they have skin) and sear for about 2-3 minutes per side, just to get a nice color. Remove the salmon from the skillet and set aside.
- In the same skillet, reduce the heat to medium and add an additional 2 tablespoons of olive oil. Add the chopped onion, bell peppers and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add the rinsed rice, chicken bouillon, paprika, turmeric, salt and pepper to the skillet and stir for a couple of minutes to lightly toast it.
- Pour in the chicken or vegetable broth, and add lemon zest. Bring the mixture to a simmer.
- Gently place the seared salmon fillets on top of the rice. Cover the skillet with a lid and let it cook over low heat for about 18-20 minutes, or until the rice is cooked through and the salmon is flaky.
- Once everything is cooked, drizzle lemon juice over the salmon and rice. Check for seasoning and adjust if needed.
- Sprinkle chopped parsley and/or lemon wedges over the dish and serve warm.
Notes
- Adjust Spice Levels: Feel free to tweak the amount of seasoning to suit your taste. If you like it spicier, add a pinch of red pepper flakes or a bit more paprika.
- Choosing the Right Rice: Stick to long grain rice for the best results. Short grain or instant rice may become too mushy in this cooking process.
- Salmon Skin: If your salmon fillets have skin, you can leave it on for cooking; it helps keep the salmon moist. It easily peels off after cooking if you prefer not to eat it.
- Vegetable Variations: This recipe is versatile. Add vegetables like peas, carrots, or spinach for extra nutrition and color.
- Broth for Flavor: Use a good quality chicken or vegetable broth for more depth of flavor. Low sodium broth is a healthier option and lets you control the saltiness better.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
