One Pot of Salmon and Rice

This One pot of salmon and rice is your new choice for a carefree, tasty dinner. Packed with tender salmon, vibrant vegetables and perfectly cooked rice, it’s a complete meal in one skillet that will dazzle your taste buds.

Easy salmon and rice in one pot

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: succulent, perfectly cooked salmon and fluffy, aromatic rice, all packed with the flavors of fresh peppers, garlic and a hint of lemon, all coming together effortlessly in just one pot. Believe me, it is not only a breeze to make, but also a hit for any meal, combining taste, convenience and a little culinary magic!

• Salmon fillets: I used fresh salmon fillets of about 150 grams each. If you can’t find fresh fillets, unthawed frozen fillets will work just fine.
• Herbal salt: Don’t have one? Make your own using my recipe here.
• Olive oil: Use good quality olive oil. If you’re not at home, canola or vegetable oil works fine.
• Onion: No onions? Shallots or leeks are great alternatives.
• Green and red pepper: They bring color and a sweet, spicy taste. You can play with different colors of peppers or even throw in some spicy peppers.
• Garlic: Use as much or as little garlic as you like. You can always replace it with some garlic powder if you don’t have fresh garlic at home.
• Chicken bouillon: For lots of extra flavor. Vegetable stock or a dash of soy sauce can also work.
• Bell pepper: Adds a smoky, sweet layer. Try chili powder for more heat.
• Turmeric: Gives color and a bit of bitterness. No turmeric? A pinch of curry powder can supplement.
• Salt and pepper: Indispensable to tailor the dish to your taste.
• Long grain rice: Absorbs all those delicious flavors. Basmati or jasmine rice works great in this recipe.
• Chicken or vegetable stock: Choose broths with little or no sodium added.
• Lemon (peel and juice): Provides a bright, citrusy pop.
• Fresh parsley: Adds a touch of freshness at the end. Coriander or dill are also great options.

Let’s make this one-pot salmon and rice together – it’s so easy, you’ll love it!

First take the salmon fillets and sprinkle them with some herb salt. Now heat a little olive oil in a large frying pan over medium heat. Place the salmon in, skin side down if they have skin, and sear for a few minutes on each side. We are looking for a nice color, but we are not done yet. Remove them from the pan and set aside.

Turn the heat up to medium and add a little more olive oil to the same skillet and throw in the diced onion and pepper. Cook for about 3 to 4 minutes, then stir in the garlic. You want to cook it for another 30 seconds or so until it becomes nice and fragrant.

Then add the rinsed rice to the frying pan. Also add the chicken stock, paprika powder, turmeric and a little salt and pepper. Stir well and let the rice toast slightly.

Time to pour in the stock and sprinkle the lemon zest on top. Bring everything to the boil. Now carefully place the seared salmon fillets on top of the rice. Cover the frying pan with a lid and reduce the heat to low. Cook everything together until the rice is cooked and the salmon flakes perfectly, which will take about 18-20 minutes. Don’t peak!

Drizzle some lemon juice over everything and let it taste. Stir the rice a little and adjust the seasoning if necessary. Finally, sprinkle some fresh parsley over the dish. And there you have it: a delicious, comforting meal in one pot!

Storage

Let any leftovers cool to room temperature first. Then place them in airtight containers. Separating the salmon and rice preserves the texture. It keeps maximum in the refrigerator 3 days or in the freezer for up to 1 month.

When you’re ready to enjoy it again, simply let it thaw in the refrigerator overnight. Heat gently and add a dash of water or stock to the rice to bring back the moisture.

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