This one pot salmon and rice recipe is about to be your family favorite, just as you love my one-pot chicken and rice! This one is for my fish and rice lovers. The salmon is tender and beautifully cooked in one pan with fragrant garlic turmeric curry rice.
Serve as it is or with vegetables such as this stovetop broccoli or sauteed frozen mixed veg.
Why you will love this recipe
- Delicious bold flavors: The explosion of flavor in this simple, fragrant rice and salmon dish is everything. If you love Indian pilau rice, then this recipe is for you.
- Family favorite: My family couldn't get enough of this dish. Well, they have never been known to turn down a good rice dish.
- Easy cleanup: With only one pot to clean, this recipe is perfect for those busy weeknights when you only have a little time or energy to cook and clean.
- Quick and convenient: This dish comes together in 35 minutes, making it the perfect quick and easy dinner option. Plus, everything cooking in one pot saves time and effort on meal prep.
- Nutritious and delicious: This one-pot rice and salmon dish is flavorful and nutrient-packed. Salmon provides protein and healthy fats, while rice offers essential vitamins and minerals for a well-balanced meal.
- Versatile: Switch up the protein and spices to make it your own. Use chicken, shrimp, or tofu instead of salmon, and you can also add your favorite veggies.
What you will need
Basmati rice
Salmon fillets
Hot curry powder
Turmeric
Garlic paste
Ginger paste
Lemon pepper seasoning
Smoked paprika
Olive oil
Unsalted butter
Red pepper flakes: substitute with cayenne pepper
Chicken bouillon powder
Parsley: Substitute with cilantro
Salt to taste
How to make one pot salmon and rice
Pat dry the salmon fillets, then place them on a flat plate. Add lemon pepper seasoning and smoked paprika to a small bowl and combine. Season the salmon with salt, then sprinkle the fish with the seasoning. Press the seasoning into the fish so that it adheres to the surface. Reserve the remaining seasoning for later.
Heat a large nonstick skillet over medium-high heat. Once hot, add olive oil, then swirl it around to coat the pan. Add the salmon fillets skin side down and cook for about 4-5 minutes on each side until golden and skin is crispy on the outside. Transfer the pan-seared salmon to a plate and set aside.
Wipe any black bits off the skillet, then go ahead and add the butter, then leave to melt. Add chopped onions and cook until soft, translucent and fragrant. Add curry powder, turmeric, red pepper flakes, the remaining salmon seasoning, garlic and ginger paste. Stir to combine and cook for about 30 seconds for the spices to bloom.
Add washed rice to the aromatics, followed by the chicken bouillon and salt to taste. Stir to combine.
Pour 3 cups of water over the rice and stir to combine, scraping off any brown bits stuck to the bottom of the pan simultaneously.
Let the rice come to a rapid boil for 5 minutes, then reduce the heat to low.
Place the salmon over the rice, cover the skillet with a lid, and cook for 15-18 minutes or until the rice is fully cooked and the water dries off.
Carefully remove the salmon from the rice and place it on a plate. Sprinkle fresh parsley and stir to combine. Arrange salmon fillets on top of the rice in the pan. Cover the pan with a lid, remove the heat, and let it rest for 5 minutes before serving. Enjoy!
Watch how to make it
Tips and variations
- After you bring the rice to a boil, reduce the heat so it gently simmers. This will prevent the rice from burning and sticking to the bottom of the pan.
- You can use coconut milk instead of water or a mixture of both to cook the rice for added flavor.
- Add in your favorite vegetables, such as bell peppers, mushrooms, spinach, kale, peas, or carrots, for a more colorful and nutritious dish.
- If you're not a fan of spicy food, you can omit the red pepper flakes for a milder flavor.
- Use different seasonings to suit your flavor profile.
How to store
Leftover salmon and rice will store well in the refrigerator for up to 3-4 days in an airtight container.
Reheat in the microwave or on the stovetop (with a bit of water to prevent drying out). You can also freeze leftovers for up to 3 months.
More one pot rice recipes you will love
Instant pot chicken thighs and rice
Chicken and rice with mushroom
Pressure cooker chicken and rice
One Pot Rice And Salmon
Ingredients
- 4 salmon fillets you can use up to 6 fillets
- 1½ cups white rice I used golden sella basmati rice and it cooks just like white long grain rice.
- 2 teaspoons hot curry powder
- 1 teaspoon turmeric
- ½ cup onion
- 1 tablespoon garlic paste
- 1 teaspoon ginger paste
- 1 teaspoon lemon pepper seasoning
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- 2 tablespoons butter
- Red pepper flakes
- 1 tablespoon chicken bouillon powder
- ⅓ cup fresh parsley sub with cilantro
- 3 cups water
- salt to taste
Instructions
- Pat dry the salmon fillets, then place them on a flat plate. Add lemon pepper seasoning and smoked paprika to a small bowl and combine. Season the salmon with salt, then sprinkle the fish with the seasoning. Press the seasoning into the fish so that it adheres to the surface. Reserve the remaining seasoning for later.1 teaspoon lemon pepper seasoning, 1 teaspoon smoked paprika, 4 salmon fillets
- Heat a large nonstick skillet over medium-high heat. Once hot, add olive oil, then swirl it around to coat the pan. Add the salmon fillets skin side down and cook for about 4-5 minutes on each side until golden and skin is crispy on the outside. Transfer the pan-seared salmon to a plate and set aside.2 tablespoons olive oil, 4 salmon fillets
- Wipe any black bits off the skillet, then go ahead and add the butter, then leave to melt. Add chopped onions and cook until soft, translucent and fragrant. Add curry powder, turmeric, red pepper flakes, the remaining salmon seasoning, garlic and ginger paste. Stir to combine and cook for about 30 seconds for the spices to bloom.2 teaspoons hot curry powder, 1 teaspoon turmeric, ½ cup onion, 1 tablespoon garlic paste, 1 teaspoon ginger paste, 2 tablespoons butter, Red pepper flakes
- Add washed rice to the aromatics, followed by the chicken bouillon and salt to taste. Stir to combine.1½ cups white rice, 1 tablespoon chicken bouillon powder, salt to taste
- Pour 3 cups of water over the rice and stir to combine, scraping off any brown bits stuck to the bottom of the pan simultaneously.3 cups water
- Let the rice come to a rapid boil for 5 minutes, then reduce the heat to low.
- Place the salmon over the rice, cover the skillet with a lid, and cook for 15-18 minutes or until the rice is fully cooked and the water dries off.
- Carefully remove the salmon from the rice and place it in a place. Sprinkle fresh parsley and stir to combine. Arrange salmon fillets on top of the rice in the pan. Cover the pan with a lid, remove the heat, and let it rest for 5 minutes before serving. Enjoy!⅓ cup fresh parsley sub with cilantro
Notes
- After you bring the rice to a boil, make sure to reduce the heat so that it gently simmers. This will prevent the rice from burning and sticking to the bottom of the pan.
- For added flavor, you can use coconut milk or a mixture of both instead of water to cook the rice.
- Add in your favorite vegetables, such as bell peppers, peas, or carrots, for a more colorful and nutritious dish.
- If you're not a fan of spicy food, you can omit the red pepper flakes for a milder flavor.
- Use different seasonings to suit your flavor profile.
Nutrition
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
And there you have it, a simple and delicious one pan rice recipe you can make at home in no time. As always, if you made this recipe, I would love to hear from you! Kindly rate the recipe 5 star and leave me feedback in the comment section below. Tag me @thedinnerbite on Instagram and save it away to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox.
Azia T. says
This recipe was very good! I'm glad I gave it a try. My family enjoyed it. I served it with some peas on the side and roasted sweet potatoes.
Ajoke says
Aw, thank you, Azia. I am so glad you all enjoyed it. I love your idea of serving it with some roasted sweet potatoes. Thank you for the tip.