This easy one-pot salmon and rice recipe is a breeze to make! Just toss together fresh salmon, fluffy rice, and veggies in one pot for a tasty meal that cooks itself while you relax.
No one wants a pile of dishes after dinner, right? That’s why I love this recipe. Just one pot means less cleanup and more time to enjoy your delicious meal. Who doesn’t love that? 😄
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are best for this recipe. However, if salmon isn’t available, you can use other fish like trout or even chicken for a different protein option. Canned salmon can work too, just add it in towards the end to heat through.
Rice: Long-grain rice such as basmati or jasmine gives a light and fluffy texture. If you’re looking for a healthier option, quinoa can be a good substitute. Just adjust the cooking time as quinoa cooks quicker!
Broth: Chicken or vegetable broth adds rich flavor. If you’re watching your sodium, low-sodium broth is a great choice. You can even use water, but there will be a slight flavor difference.
Turmeric: This adds a lovely color and mild flavor. If you don’t have it on hand, a pinch of saffron or curry powder can add a nice twist. Just remember that saffron has a stronger flavor, so use it sparingly!
How Can I Ensure the Salmon is Perfectly Cooked?
Cooking salmon can be tricky, but it can be straightforward with a few tips. Start by patting the fillets dry; this helps them sear better. Make sure your skillet is hot enough before adding the fish. Here’s how:
- Cook each side for 2-3 minutes, just until golden.
- Keep the lid on while simmering; this keeps moisture in and ensures even cooking.
- A good indicator that the salmon is done is when it flakes easily with a fork and has a nice light pink color in the center.
- If using frozen salmon, ensure it’s fully thawed before starting.
Easy One-Pot Salmon and Rice
Ingredients You’ll Need:
For the Dish:
- 4 salmon fillets (about 6 oz each), skin removed
- 1 1/2 cups long-grain rice (such as basmati or jasmine)
- 3 cups chicken or vegetable broth
- 1 medium onion, finely chopped
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 tsp turmeric powder (for color and mild flavor)
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp chili powder or cayenne (optional, for heat)
- Salt and pepper, to taste
- 2 tbsp olive oil
- Fresh parsley or cilantro, chopped (for garnish)
How Much Time Will You Need?
The total time for this recipe is approximately 40 minutes. You’ll need about 10 minutes to prep your ingredients, and then around 20-25 minutes for cooking. It’s a quick, one-pot meal that’s perfect for busy weeknights!
Step-by-Step Instructions:
1. Prepare the Salmon:
Start by patting the salmon fillets dry with paper towels. This helps them sear nicely. Season both sides of the fillets with salt, pepper, smoked paprika, and a little turmeric.
2. Sear the Salmon:
In a large skillet or deep pan, heat 1 tablespoon of olive oil over medium heat. Once hot, add the salmon fillets carefully. Sear for about 2-3 minutes on each side until they are just golden. Remove the fillets from the pan and set aside on a plate.
3. Sauté the Aromatics:
In the same pan, add the remaining tablespoon of olive oil. Add the chopped onion and minced garlic, sautéing for about 3-4 minutes until they soften and become fragrant. Make sure to stir occasionally!
4. Add Vegetables and Spices:
Next, stir in the diced red bell pepper, turmeric, cumin, chili powder (if using), salt, and pepper. Cook for another 2 minutes until the peppers are a bit softened and the spices become aromatic.
5. Incorporate the Rice:
Add the rice to the mixture in the pan, stirring well to coat the grains with the spices and oil. This step is essential for flavor!
6. Add Broth and Bring to a Boil:
Now, pour in the chicken or vegetable broth. Give it a good stir once to combine everything. Bring the mixture to a boil.
7. Arrange the Salmon:
Reduce the heat to low. Carefully arrange the seared salmon fillets on top of the rice mixture without stirring. This keeps the salmon intact and allows it to cook perfectly.
8. Simmer:
Cover the pan with a tight-fitting lid and let it simmer gently for about 18-20 minutes, or until the rice is tender and the salmon is cooked through.
9. Let It Rest:
Once done, turn off the heat and let the dish rest covered for 5 minutes to allow flavors to meld.
10. Serve:
Remove the lid and gently fluff the rice around the salmon with a fork. Garnish with freshly chopped parsley or cilantro before serving. Enjoy your delicious one-pot meal!
Deliciously simple—enjoy your flavorful, comforting one-pot salmon and rice meal with minimal cleanup!
FAQ: Easy One-Pot Salmon and Rice
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon! Just ensure that it’s completely thawed before you start cooking. Thaw it overnight in the fridge or place it in a sealed bag and submerge it in cold water for faster thawing.
Can I Make This Dish with Brown Rice?
Absolutely! If you’d like to use brown rice, be aware that it requires a longer cooking time. You’ll need to adjust the broth amount and check the cooking time, typically around 35-40 minutes. Make sure to follow the specific brown rice cooking instructions on the package!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove over low heat or in the microwave, stirring occasionally to ensure even heating. If it seems dry, add a splash of broth or water before reheating.
What Can I Serve with Salmon and Rice?
This dish is great on its own, but for a complete meal, consider serving it with a side salad or some steamed vegetables. You could also add a squeeze of lemon over the top for extra brightness!
