If you are craving a meal that combines simplicity, vibrant flavors, and minimal cleanup, look no further than this fantastic One-Pan Salmon and Rice Recipe. This dish brings together perfectly seared salmon fillets nestled atop a bed of aromatic, spiced rice with colorful bell peppers and a bright touch of lemon. Everything cooks together in one pan, delivering a comforting and wholesome dinner that feels special yet is incredibly easy to prepare. Whether you’re cooking for family weeknight dinners or impressing friends at a casual get-together, this recipe will quickly become a cherished favorite in your kitchen.
Ingredients You’ll Need
The beauty of this One-Pan Salmon and Rice Recipe lies in its straightforward ingredients that each play a vital role. From the fresh vegetables adding natural sweetness and texture, to the spices delivering warmth and depth, every element works together to create a perfectly balanced dish.
- 4 salmon fillets: The star protein, rich and tender when cooked just right.
- 1 teaspoon seasoning salt: Adds an immediate savory punch to the salmon.
- 3 tablespoons olive oil, divided: Used for both searing the salmon and softening the vegetables, imparting richness.
- 1 large onion, finely diced: Provides sweetness and a flavorful base for the rice.
- 1 medium green bell pepper, finely diced: Adds vibrant color and crisp freshness.
- 1 medium red bell pepper, finely diced: Contributes a sweet, mellow flavor and more brightness.
- 3 cloves garlic, minced: Infuses the dish with its signature aromatic depth.
- 1 chicken bouillon cube: Boosts the rice with concentrated savory richness.
- 1 teaspoon paprika: Adds warmth and a subtle smoky undertone.
- 1 teaspoon turmeric: Brings a golden hue and earthy flavor to the rice.
- Salt and black pepper, to taste: Key for seasoning both the rice and salmon perfectly.
- 1 ½ cups long-grain white rice, rinsed: The hearty base that soaks up all the delicious flavors.
- 3 cups low-sodium chicken broth (or vegetable broth): Essential cooking liquid that keeps the rice moist and flavorful.
- 1 lemon, zested and juiced: Brightens the entire dish with a fresh, citrusy kick.
- 1 tablespoon fresh parsley, chopped (for garnish): Adds a pop of green and a herbaceous finish.
How to Make One-Pan Salmon and Rice Recipe
Step 1: Season and Sear Salmon
Start by seasoning your salmon fillets generously with seasoning salt. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Carefully place the salmon skin-side down, searing for 2 to 3 minutes on each side until they develop a gorgeous golden crust. This step locks in the flavors and creates a lovely texture. Once seared, transfer the salmon to a plate and set aside.
Step 2: Sauté the Vegetables
Reduce the heat to medium and drizzle in the remaining olive oil. Toss in the finely diced onion, green bell pepper, and red bell pepper. Sauté these until they soften and their natural sweetness emerges, about 5 minutes. Then add the minced garlic and cook just until fragrant, which only takes about 30 seconds – be careful not to brown it.
Step 3: Add Rice and Spices
Next, stir in the rinsed rice so each grain gleams with olive oil and absorbs the sweetness of the sautéed vegetables. Crumble in the chicken bouillon cube, then sprinkle in paprika, turmeric, salt, and pepper to create a beautiful medley of flavors. Toast the rice and spices for a couple of minutes, stirring frequently. This step helps to deepen the aroma and gives the rice a slight nuttiness.
Step 4: Simmer with Broth
Pour in the chicken or vegetable broth and add the freshly grated lemon zest. Give everything a gentle stir, then bring the mixture to a simmer. The fragrant steam rising from this pan will be irresistible as the rice begins to absorb the flavorful broth slowly.
Step 5: Cook Salmon and Rice Together
Carefully nestle the seared salmon fillets on top of the simmering rice. Cover the skillet with a tight-fitting lid and reduce the heat to low. Let everything cook gently for 18 to 20 minutes, allowing the rice to finish cooking and the salmon to become perfectly flaky. Avoid lifting the lid too often to keep the steam locked in.
Step 6: Finish and Serve
Once cooked, drizzle the bright lemon juice over the salmon and rice to add that final burst of freshness. Taste and adjust the seasoning with more salt or pepper if needed. Sprinkle the chopped parsley on top as a simple yet elegant garnish. Now, your delicious One-Pan Salmon and Rice Recipe is ready to be served warm and enjoyed!
How to Serve One-Pan Salmon and Rice Recipe
Garnishes
Fresh parsley is my go-to garnish here because it adds a lovely green pop and a mild earthy note that complements the lemon zest perfectly. A few lemon wedges on the side are also a great idea to encourage extra citrus brightness for those who love it.
Side Dishes
This dish shines wonderfully on its own, but if you want to serve something extra, a crisp green salad or steamed green beans drizzled with olive oil and garlic make light, balanced companions. Roasted asparagus or a simple cucumber salad can offer refreshing contrasts to the warm, savory salmon and rice.
Creative Ways to Present
For a more festive touch, plate the salmon on a bed of rice and garnish with edible flowers or microgreens in addition to parsley. You can also serve the salmon fillets atop individual mounds of rice for a restaurant-style presentation that will wow guests effortlessly.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from this One-Pan Salmon and Rice Recipe, transfer them to an airtight container and refrigerate. The dish will keep well for up to 3 days, making it perfect for quick lunches or dinners throughout the week.
Freezing
While the salmon’s texture is at its best fresh, you can freeze leftovers by placing portions into freezer-safe containers. For best quality, use within 1 month. Thaw overnight in the refrigerator before reheating to maintain moisture and flavor.
Reheating
To reheat, warm the dish gently in a skillet over medium-low heat or microwave covered with a damp paper towel to prevent the salmon from drying out. Add a little splash of broth or water if needed to keep the rice moist and fluffy.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Just keep in mind brown rice will require a longer cooking time and more broth. You might want to pre-cook the rice slightly before combining or adjust simmering time accordingly.
What if I don’t have a chicken bouillon cube?
You can substitute with a teaspoon of chicken or vegetable bouillon powder or simply add extra salt and seasoning to taste. Broth alone will still flavor the dish nicely.
Can I use frozen salmon fillets?
Yes, but make sure to thaw them fully beforehand and pat dry to ensure a good sear. This helps achieve that lovely crust and prevents excess moisture in the pan.
Is this recipe gluten-free?
It sure is! Just be sure to use gluten-free chicken broth and bouillon to keep everything safe for gluten sensitivities.
Can I add other vegetables?
Definitely! Feel free to toss in diced carrots, peas, or mushrooms with the bell peppers for a veggie boost that complements the flavors and textures brilliantly.
Final Thoughts
This One-Pan Salmon and Rice Recipe is a true crowd-pleaser that combines ease, flavor, and wholesome ingredients with spectacular results. It has become one of my all-time favorites for busy nights when I want something special without any fuss. I hope you love making and sharing it as much as I do — it’s a sure way to bring smiles to your table!
Print
One-Pan Salmon and Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This One-Pan Salmon and Rice recipe is a flavorful, easy-to-make meal combining perfectly seared salmon fillets with a vibrant, spiced rice base cooked together in a single skillet. Infused with aromatic paprika, turmeric, and fresh lemon, it’s a convenient and wholesome dinner option serving four in just 40 minutes.
Ingredients
Salmon
- 4 salmon fillets
- 1 teaspoon seasoning salt
- 3 tablespoons olive oil, divided
Vegetables
- 1 large onion, finely diced
- 1 medium green bell pepper, finely diced
- 1 medium red bell pepper, finely diced
- 3 cloves garlic, minced
Rice and Seasonings
- 1 chicken bouillon cube
- 1 teaspoon paprika
- 1 teaspoon turmeric
- Salt and black pepper, to taste
- 1 ½ cups long-grain white rice, rinsed
- 3 cups low-sodium chicken broth (or vegetable broth)
- 1 lemon, zested and juiced
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Season and Sear Salmon: Season salmon fillets evenly with seasoning salt. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the salmon fillets for 2-3 minutes on each side until lightly browned and partially cooked. Remove the salmon from the skillet and set aside.
- Sauté Vegetables: Lower the heat to medium and add the remaining 2 tablespoons of olive oil to the skillet. Add the finely diced onion, green bell pepper, and red bell pepper. Sauté until the vegetables soften, about 4-5 minutes. Add the minced garlic and cook until the garlic becomes fragrant, about 1 minute.
- Add Rice and Spices: Stir in the rinsed long-grain white rice, crumbled chicken bouillon cube, paprika, turmeric, salt, and freshly ground black pepper. Cook for 2-3 minutes, stirring frequently, to lightly toast the rice and blend flavors.
- Simmer with Broth: Pour in the low-sodium chicken or vegetable broth along with the lemon zest. Bring the mixture to a gentle simmer over medium heat.
- Cook Salmon and Rice: Carefully place the seared salmon fillets on top of the simmering rice and vegetables. Cover the skillet with a tight-fitting lid and reduce the heat to low. Allow the mixture to cook undisturbed for 18-20 minutes, until the rice is tender and the salmon flakes easily with a fork.
- Finish and Serve: Drizzle the fresh lemon juice over the salmon and rice. Taste and adjust seasoning if necessary. Garnish with chopped fresh parsley and serve warm directly from the skillet.
Notes
- Rinsing the rice before cooking removes excess starch and prevents it from becoming too sticky.
- If you prefer a vegetarian version, substitute salmon with firm tofu and use vegetable broth.
- For added heat, sprinkle in some crushed red pepper flakes along with the paprika and turmeric.
- Make sure the skillet you use has a tight-fitting lid to properly steam the rice and salmon.
- Leftover salmon and rice keep well in the refrigerator for up to 2 days and can be reheated gently on the stovetop or microwave.
