If you’re looking for a comforting and vibrant dinner that feels special but comes together effortlessly, this One-Pan Salmon and Rice Recipe is absolutely for you. Imagine perfectly seared salmon fillets nestled atop a bed of fragrant, spiced rice, all cooked together to create beautiful layers of flavor and color in just one pan. This recipe delivers juicy, flaky salmon with tender veggies and rice infused with turmeric, paprika, and a bright hit of lemon — all without the hassle of multiple pots and pans. It’s a weeknight crowd-pleaser and a personal favorite I can’t wait to share with you!
Ingredients You’ll Need
These ingredients are straightforward but essential, each bringing something special to the dish — from the richness of salmon and the aromatic spices to the fresh zing of lemon and the sweetness of sautéed bell peppers.
- 4 salmon fillets: The star of the dish, full of healthy fats and tender texture.
- 1 teaspoon seasoning salt: Adds balanced seasoning to elevate the salmon’s natural flavor.
- 3 tablespoons olive oil, divided: Used for perfect searing and sautéing with a touch of fruity richness.
- 1 large onion, finely diced: Provides a savory sweetness and depth when sautéed.
- 1 medium green bell pepper, finely diced: Brings a fresh, slightly grassy crunch and vibrant color.
- 1 medium red bell pepper, finely diced: Adds a sweet contrast and beautiful brightness.
- 3 cloves garlic, minced: Infuses the dish with aromatic warmth and zest.
- 1 chicken bouillon cube: Boosts umami flavor for richly seasoned rice.
- 1 teaspoon paprika: Introduces smoky undertones and a lovely red hue.
- 1 teaspoon turmeric: Gives the rice a golden, earthy flair and vibrant color.
- Salt and black pepper, to taste: Essential seasoning to balance flavors perfectly.
- 1 ½ cups long-grain white rice, rinsed: The fluffy base that absorbs all those wonderful flavors.
- 3 cups low-sodium chicken broth (or vegetable broth): Cooks the rice tenderly while enhancing flavor complexity.
- 1 lemon, zested and juiced: Adds a refreshing citrus brightness throughout the dish.
- 1 tablespoon fresh parsley, chopped (for garnish): Provides a fresh herbal finish and a pop of green.
How to Make One-Pan Salmon and Rice Recipe
Step 1: Season and Sear the Salmon
Start by seasoning your salmon fillets with seasoning salt—it’s a simple step that really brings out the best in the fish. Heat one tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Place each fillet skin-side down, searing for 2-3 minutes on each side until you have a gorgeous golden crust. This quick sear locks in moisture and flavor. Remove the salmon and set it aside for now to let the rice and veggies take center stage.
Step 2: Sauté the Vegetables
Lower the heat to medium and add the remaining olive oil to the same skillet. Toss in the diced onion and both green and red bell peppers. The vibrant colors will brighten your pan instantly. Sauté until the onions turn translucent and the peppers soften—a process that releases their natural sweetness. Next, stir in the minced garlic and cook until fragrant, making sure not to let it burn. This step builds a wonderfully aromatic foundation.
Step 3: Add Rice and Spices
Now it’s time to bring in the grains and spices. Stir the rinsed rice into the skillet with the veggies, coating each grain lightly with the flavorful oil. Crumble in the chicken bouillon cube for that irresistible savory punch. Sprinkle paprika, turmeric, salt, and black pepper over everything, mixing well. Toast the rice gently for a couple of minutes—this releases the spices’ aromas and starts building complex flavor right in your pan.
Step 4: Simmer with Broth and Lemon Zest
Pour in the chicken or vegetable broth and add the lemon zest. This bright citrus element cuts beautifully through the richness of the salmon and spices. Bring the mixture to a gentle simmer, allowing the flavors to meld and the rice to start absorbing the liquid. This cozy simmer is where everything comes together.
Step 5: Cook Salmon and Rice Together
Gently nestle your beautifully seared salmon fillets on top of the simmering rice. Cover the skillet tightly to trap steam and cook over low heat for 18 to 20 minutes. This steaming method finishes cooking the rice to fluffy perfection while the salmon becomes tender and flakes effortlessly. It’s fascinating how everything finishes together, marrying flavors in one harmonious dance.
Step 6: Finish with Lemon Juice and Parsley
Once your salmon and rice are perfectly cooked, drizzle fresh lemon juice over the entire dish for a final zing of brightness. Taste and adjust the seasoning if needed—sometimes a little extra salt or pepper makes all the difference. Finish by sprinkling chopped fresh parsley on top; not only does it add a pretty splash of green, but it also brings a fresh herbal note that lifts the whole dish beautifully.
How to Serve One-Pan Salmon and Rice Recipe
Garnishes
In addition to freshly chopped parsley, try adding thin lemon wedges on the side for guests to squeeze more juice if desired. A light drizzle of extra virgin olive oil or a sprinkle of toasted pine nuts adds a lovely touch of richness and crunch. These small garnishes elevate the rustic dish into something a bit more celebratory and inviting.
Side Dishes
This One-Pan Salmon and Rice Recipe stands well on its own, but if you want to round out the meal, a simple green salad with a tangy vinaigrette complements the dish wonderfully. Steamed or roasted green beans, asparagus, or a medley of sautéed seasonal vegetables also pair perfectly, providing crisp textures and fresh flavors.
Creative Ways to Present
Serve your salmon on a wide, shallow platter with the rice spread out beneath it, letting everyone admire that stunning golden rice and colorful peppers. For a cozy family-style experience, serve it straight from the skillet at the table—nothing beats the warmth and connection that sharing a one-pan meal brings. For a bit of flair, top each fillet with a thin citrus slice or a sprig of fresh herbs.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, transfer them to an airtight container and store in the refrigerator for up to 3 days. The rice may absorb more liquid as it sits, so it might feel a bit denser but the flavors will deepen.
Freezing
This dish freezes well in portions. Place cooled salmon and rice together or separately in freezer-safe containers or heavy-duty zip-top bags. They can be frozen for up to 1 month for best texture and freshness.
Reheating
Reheat leftovers gently in a covered skillet over low heat or microwave in short bursts with a splash of water or broth to loosen the rice. This keeps the salmon moist and the rice tender without drying out.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Just note that brown rice takes longer to cook, so you’ll need to increase the simmer time and possibly the amount of broth to ensure it cooks through properly.
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 some extra seasoning salt and herbs. The cube mainly boosts umami, but the dish remains delicious without it.
Can I cook this recipe without bell peppers?
Yes, you can skip the peppers or replace them with other vegetables like zucchini, mushrooms, or cherry tomatoes based on your preference or what you have on hand.
How do I know when the salmon is done?
The salmon is ready when it flakes easily with a fork but still looks moist. Cooking it on top of the rice gently steams it to tender perfection without overcooking.
Is this recipe suitable for meal prep?
Definitely! This One-Pan Salmon and Rice Recipe makes great leftovers that reheat well, making it perfect for prepared lunches or an easy dinner the next day.
Final Thoughts
There’s something truly satisfying about a meal that can be made in one pan, filled with bold flavors and vibrant colors, and leaves everyone asking for seconds. This One-Pan Salmon and Rice Recipe is just that kind of dish—simple, comforting, and impressive. I hope you give it a try soon and enjoy the warmth and freshness it brings to your table!
Print
One-Pan Salmon and Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Total Time: 38 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Description
This One-Pan Salmon and Rice recipe combines tender, seared salmon fillets with a flavorful and aromatic rice cooked with bell peppers, onions, garlic, and spices. Made in a single skillet, it’s a simple yet impressive meal that’s perfect for a nutritious weeknight dinner.
Ingredients
Salmon
- 4 salmon fillets
- 1 teaspoon seasoning salt
- 3 tablespoons olive oil, divided
Vegetables and Aromatics
- 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 Seasoning
- 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)
Finishing Touches
- 1 lemon, zested and juiced
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Season and Sear Salmon: Season the salmon fillets evenly with seasoning salt. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear each fillet for 2-3 minutes per side until they develop a light golden-brown crust. Remove the salmon from the skillet and set aside to prevent overcooking.
- 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. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Add Rice and Spices: Stir in the rinsed long-grain white rice along with the crumbled chicken bouillon cube, paprika, turmeric, salt, and black pepper. Toast the rice mixture by cooking it for 2-3 minutes, stirring frequently to ensure even coating and to develop flavor.
- Simmer with Broth: Pour in the low-sodium chicken or vegetable broth and add the lemon zest to the skillet. Bring the mixture to a gentle simmer while stirring to combine.
- Cook Salmon and Rice Together: Carefully nestle the seared salmon fillets on top of the rice. Cover the skillet with a tight-fitting lid and reduce the heat to low. Cook for 18-20 minutes, or until the rice is fully cooked and the salmon flakes easily with a fork.
- Finish and Serve: Remove the lid and drizzle the fresh lemon juice over the salmon and rice. Taste and adjust seasoning with salt and pepper if needed. Garnish with chopped fresh parsley and serve warm, enjoying the bright, comforting flavors of this one-pan meal.
Notes
- Be sure to rinse the rice thoroughly to remove excess starch and prevent stickiness.
- If you prefer a vegetarian option, substitute the chicken broth with vegetable broth and omit the salmon or replace with firm tofu.
- Covering the skillet tightly during the cooking step ensures evenly cooked rice and moist salmon.
- Feel free to swap bell peppers for other vegetables like zucchini or peas depending on your preference.
- For a bit of extra heat, sprinkle some crushed red pepper flakes when adding the spices.
