One Pot Salmon And Rice

One Pot Salmon and Rice (AKA salmon with seasoned rice) is a soft yet hearty meal, richly flavored with garlic and broth, flooded with juices from the fish, and crowned with a sprinkling of fresh herbs. I’ve been told it’s like a copycat restaurant dish, only easier! It has an amazing flavor balanced with just the right amount of spice and citrus.

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This One Pot Salmon and Rice almost didn’t make it to the blog (I was going to just keep it in my weekly rotation!), but I quickly decided it was too good to not share with everyone. Not quite a risotto and not quite a stir-fry, I received a number of comments that it is actually like a more gourmet, softer, fluffier, bigger and more flavorful version of a classic salmon dinner!

Honestly, I didn’t set out to make a copycat recipe of any dish, but a number of people commented it’s similar, only “more gourmet”, “softer” and “better tasting” (I’ll take that!). So here we are, I can’t wait to hear what you think of it!

Why You’ll Love This Recipe

This meal hits that sweet spot between easy and impressive. Everything cooks together, so the rice absorbs the seasoning, garlic, and broth instead of tasting plain.

One pot magic: Fewer dishes and simple cleanup make this perfect for weeknights.

Bold but balanced flavor: Paprika, turmeric, garlic, and lemon keep the salmon bright and savory.

Perfect texture: The rice turns tender and fluffy while the salmon stays juicy.

Family friendly: Mild spices with big flavor make it easy for everyone to enjoy.

Flexible dinner: Works great for meal prep or a cozy sit down meal.

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Ingredients

For the Salmon and Rice

• 4 salmon fillets
• 1 teaspoon seasoning salt
• 1 lemon sliced and juiced
• 1 tablespoon fresh parsley chopped
• 3 cloves garlic minced
• 1 cube chicken bouillon
• 1 teaspoon paprika
• 1 teaspoon turmeric
• Salt and pepper to taste
• 1½ cups long grain rice rinsed
• 3 tablespoons olive oil
• 1 large onion finely diced
• 1 medium green bell pepper finely diced
• 1 medium red bell pepper finely diced
• 3 cups chicken broth

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Step by Step Instructions

1. Season the Salmon

Start by patting the salmon fillets dry with a paper towel. Sprinkle both sides with seasoning salt, paprika, turmeric, salt, and pepper. Set the salmon aside so the spices have time to settle into the fish.

2. Build the Base

Place a large deep pot over medium heat and add the olive oil. Once warm, stir in the diced onion and both bell peppers. Cook for about 4 to 5 minutes until everything softens and smells sweet. Add the minced garlic and cook for another 30 seconds until fragrant.

3. Toast the Rice

Pour the rinsed rice directly into the pot with the vegetables. Stir well so the grains coat in oil and flavor. Let it cook for about 1 minute, which helps the rice stay fluffy later.

4. Add the Broth

Crumble the chicken bouillon cube into the pot, then pour in the chicken broth. Stir gently and bring everything to a light simmer. Taste the liquid and adjust with salt and pepper if needed.

5. Nestle the Salmon

Once the rice starts bubbling, carefully place the seasoned salmon fillets on top of the rice. Lay lemon slices over the fish for extra freshness. Do not stir at this stage.

6. Cover and Cook

Lower the heat to medium low, cover the pot, and let everything cook for about 18 to 20 minutes. The rice should absorb the broth and the salmon should turn opaque and flaky.

7. Finish and Rest

Turn off the heat and let the pot rest, covered, for 5 minutes. This helps the rice finish steaming and keeps the salmon tender.

8. Garnish and Serve

Squeeze fresh lemon juice over the top and sprinkle chopped parsley before serving. Gently fluff the rice around the salmon with a fork.

Tips and Variations

• Always rinse it well to remove excess starch. That keeps the grains from turning sticky.
• Add a pinch of chili flakes or cayenne with the spices.
• Stir in peas or carrots during the last 5 minutes of cooking.
• If needed, just keep an eye on cook time since thinner fish cooks faster.
• Drizzle a little olive oil or butter on top right before serving.

Serving Suggestions

This dish works beautifully on its own, straight from the pot into bowls. I like serving it with a simple cucumber salad or steamed green beans on the side for something fresh and crisp.

For a heartier plate, add a spoon of yogurt or garlic sauce on top. The creamy contrast pairs really well with the spices in the rice. Leftovers also reheat nicely, making this great for lunch the next day.

Frequently Asked Questions

Can I use brown rice instead?

Yes, but you’ll need extra broth and a longer cooking time. Add about ½ cup more liquid and cook until the rice softens.

How do I know the salmon is done?

The fish should flake easily with a fork and look opaque all the way through.

Can I make this ahead of time?

Absolutely. Store leftovers in the fridge for up to 3 days and reheat gently on the stove or microwave.

What if my rice is still firm?

Add a splash of broth, cover, and cook for a few more minutes until tender.

Is this freezer friendly?

The rice freezes fine, but the salmon texture is best fresh.

Final Thoughts

One Pot Salmon And Rice brings comfort, flavor, and ease together in one simple meal. The rice soaks up every bit of seasoning while the salmon stays soft and bright with lemon and herbs.