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!
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.
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