Easy One Pot Salmon and Rice Recipe for Busy Weeknights

Name: One Pot Salmon And Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 4 salmon fillets; 1 teaspoon seasoning salt; 3 tablespoons olive oil (divided); 1 large onion (finely diced); 1 medium green bell pepper (finely diced); 1 medium red bell pepper (finely diced); 3 cloves garlic (minced); 1 cube chicken bouillon; 1 teaspoon paprika; 1 teaspoon turmeric; salt and pepper (to taste); 1.5 cups long grain rice (rinsed); 3 cups chicken broth (low sodium, or vegetable broth); 1 lemon (zest and juice); 1 tablespoon fresh parsley (for garnish)

My smoke detector went off at 7:00 PM on a Tuesday. That thing has a vendetta against me, but this time it was just the heavy sear on some fish. My neighbor knocked on the wall, probably thinking I’d burned the apartment down again.

I was hunched over the stove, apron stained with soy sauce and yesterday’s coffee. I didn’t care about the noise. I was too busy staring at the pan, waiting for the skin to release. If you enjoyed my crispy pasta chips as a quick snack, you will appreciate how this meal keeps things simple and honest.

It wasn’t a fancy dinner. Just a one pot salmon and rice experiment I’d been playing with. While others might look toward classic inspiration for salmon, I wanted something that took fifteen minutes and left me with one pan to scrub.

Why You Will Love This Salmon and Rice Recipe

Extreme close-up of seared salmon flakes and turmeric rice for a one pot salmon and rice dish. — Perfectly seared salmon and flavorful turmeric rice up close.

This one pot salmon and rice meal is my go-to when the week kicks my butt. I’ve made more complicated dishes, but honestly, nobody ever wants to wash five different bowls after a long shift.

It hits that spot between healthy and heavy. The rice gets soaked in all those drippings from the salmon, which is the whole point. You aren’t just eating grains; you’re eating flavor.

Key Ingredients You Will Need

4 salmon fillets: Buy the best-looking ones you can find. Don’t worry about the skin; we’re using it for flavor.

1 teaspoon seasoning salt: This is the base. Make sure every side of that fish is covered.

3 tablespoons olive oil: Split this up, folks. Half for the sear, half for the aromatics.

1 large onion and 1 medium green bell pepper: Dice them small. They provide the necessary crunch and depth.

3 cloves garlic, 1 cube chicken bouillon, and spices: Mince the garlic fine. Use 1 teaspoon paprika and 1 teaspoon turmeric for that signature warmth and color.

1½ cups long grain rice and 3 cups chicken broth: Rinse the rice until clear to avoid that gluey texture. Use low sodium broth to keep the salt levels in check.

How to Make One Pot Salmon and Rice

Step 1: Prep Work

Before you turn on the burner, have your peppers diced and your garlic smashed. Rinse your rice thoroughly and pat the salmon dry with a paper towel. Moisture is the enemy of a good sear.

Step 2: The Sear and The Base

Grab a heavy skillet. Throw in one tablespoon of oil and let it shimmer. Lay the salmon in and don’t touch it for three minutes until it releases naturally.

Step 3: Toasting and Simmering

Add the rice to the skillet to toast for two minutes. Pour in the broth, return the salmon to the pan, cover tightly, and simmer on low for twenty minutes. Do not peek.

Tips for Perfectly Cooked Rice and Salmon

The secret is the rice-to-liquid ratio. If you want to impress a crowd, this dish is great, though you could always serve it alongside a creamy vodka pasta if you are feeding a small army.

If the rice seems a bit crunchy, remove from heat and let it rest with the lid on. The steam will finish the job without burning the bottom of the pan.

How to Store and Reheat Leftovers

Put the rice and fish in an airtight container as soon as it cools. When reheating, use a skillet with a splash of water or broth on low heat rather than the microwave to keep the salmon tender.

One Pot Salmon And Rice

A quick and delicious one-pot meal featuring succulent salmon, flavorful rice, garlic, and bell peppers. Perfect for busy weeknights with easy cleanup.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings 4 servings

Ingredients

4 salmon fillets
1 teaspoon seasoning salt
3 tablespoons olive oil divided
1 large onion finely diced
1 medium green bell pepper finely diced
1 medium red bell pepper finely diced
3 cloves garlic minced
1 cube chicken bouillon
1 teaspoon paprika
1 teaspoon turmeric
salt and pepper to taste
1.5 cups long grain rice rinsed
3 cups chicken broth low sodium, or vegetable broth
1 lemon zest and juice
1 tablespoon fresh parsley for garnish

Instructions

Start by seasoning the salmon fillets with seasoning salt on both sides.
In a large skillet, heat 1 tablespoons of olive oil over medium-high heat. Place the salmon fillets skin-side down (if they have skin) and sear for about 2-3 minutes per side, just to get a nice color. Remove the salmon from the skillet and set aside.
In the same skillet, reduce the heat to medium and add an additional 2 tablespoons of olive oil. Add the chopped onion, bell peppers and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Add the rinsed rice, chicken bouillon, paprika, turmeric, salt and pepper to the skillet and stir for a couple of minutes to lightly toast it.
Pour in the chicken or vegetable broth, and add lemon zest. Bring the mixture to a simmer.
Gently place the seared salmon fillets on top of the rice. Cover the skillet with a lid and let it cook over low heat for about 18-20 minutes, or until the rice is cooked through and the salmon is flaky.
Once everything is cooked, drizzle lemon juice over the salmon and rice. Check for seasoning and adjust if needed.
Sprinkle chopped parsley and/or lemon wedges over the dish and serve warm.

Frequently Asked Questions

Can I use brown rice instead of white rice?

Yes, but you will need to adjust the cooking time and the amount of liquid, as brown rice takes longer to cook and absorbs more broth than long-grain white rice.

What type of salmon is best for this recipe?

You can use either fresh or thawed frozen salmon fillets. Atlantic or sockeye salmon both work well, just ensure the fillets are similar in size for even cooking.

How do I prevent the salmon from drying out?

Make sure not to overcook the salmon. It is best to add the salmon to the pot during the last 8-10 minutes of the rice’s cooking time so it stays moist and flaky.