salmon rice recipe
The Best salmon rice recipe
Grilled Lemon Garlic Salmon with Jasmine Rice
A flavorful dish featuring succulent grilled salmon paired with fragrant jasmine rice, seasoned with fresh herbs and a tangy lemon sauce. This recipe is a must-try for any occasion.
🥘Ingredients
- 4 salmon fillets (6 oz each)
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp lemon zest
- 2 cloves garlic, minced
- 1 tsp dried dill
- 1 tsp paprika
- Salt and pepper to taste
- 2 cups jasmine rice
- 4 cups water
- 1 tbsp butter
- 1 tsp salt
- 1 tbsp fresh parsley, chopped
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp lemon juice
- 1/2 cup chicken broth
- 1/2 cup heavy cream (or coconut milk for a lighter option)
- Salt and pepper to taste
👨🍳Directions
-
1
Prepare the jasmine rice: Rinse the rice until the water runs clear. In a rice cooker or pot, combine rice, water, butter, and salt. Cook according to package instructions until rice is tender and water is absorbed. -
2
Prepare the lemon garlic sauce: In a small saucepan, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Pour in lemon juice, chicken broth, and heavy cream. Simmer for 5 minutes. Season with salt and pepper. Remove from heat and set aside. -
3
Prepare the salmon: Preheat grill or oven to 400°F (200°C). Place salmon fillets on a lined baking sheet or grill. Drizzle with olive oil, lemon juice, lemon zest, minced garlic, dill, paprika, salt, and pepper. Grill or bake for 12-15 minutes or until salmon flakes easily with a fork. -
4
Serve: Fluff the cooked jasmine rice and garnish with chopped parsley. Spoon the lemon garlic sauce over the rice and salmon. Arrange salmon fillets on top of the rice and drizzle with any remaining sauce.
🔧Equipment
- Mixing bowls
- Cutting board
- Knife
- Cooking pan (for salmon)
- Rice cooker or pot
- Grill or oven
- Small saucepan
📊Nutrition Facts (per serving)
📝Notes
- Tip 1: Ensure your rice is fully cooked and fluffy for the best texture.
- Tip 2: For extra flavor, add a pinch of red pepper flakes to the salmon before grilling.
- Tip 3: Use fresh herbs like fresh dill or parsley for a more vibrant taste.
- Tip 4: Adjust the amount of heavy cream in the sauce to suit your preference for creaminess.
Watch Video Of How Grilled Lemon Garlic Salmon with Jasmine Rice Works
❓ Frequently Asked Questions About Grilled Lemon Garlic Salmon with Jasmine Rice
What is the best way to prepare salmon for salmon rice to ensure it stays moist and flavorful?
The best way to prepare salmon for salmon rice is to pat it dry thoroughly before seasoning to prevent excess moisture from steaming it. Season lightly with salt, pepper, and a pinch of garlic powder or smoked paprika. For extra flavor, marinate the salmon in a mix of soy sauce, honey, sesame oil, and a splash of rice vinegar for 15–30 minutes before cooking. Cook it in the same pan or oven dish as the rice to infuse the flavors, ensuring it’s cooked to medium-rare (145°F/63°C) for juicy texture.
—
Can I use any type of rice for salmon rice, or is there a preferred variety?
While you can use most short-grain or sushi rice (like Japanese sushi or jasmine rice), short-grain white rice (such as California Brown or Arborio) works best for salmon rice because it stays sticky and absorbs flavors well. Avoid long-grain rice like basmati, as it tends to dry out. If using sushi rice, rinse it thoroughly to remove excess starch before cooking.
—
How long should I cook the salmon and rice together in the oven?
For oven-cooked salmon rice, cook the rice first (as directed on the package) until 70% done, then transfer it to a baking dish. Add the salmon, a splash of water or broth, and cover with foil. Bake at 375°F (190°C) for 15–20 minutes until the salmon reaches 145°F (63°C) and the rice is tender. For stovetop salmon rice, cook the rice separately, then pan-sear the salmon and mix together.
—
Why does my salmon rice turn out dry, and how can I prevent it?
Your salmon rice may dry out if the rice absorbs too much liquid or the salmon isn’t cooked properly. To prevent this:
1. Use enough liquid—check the rice package for the right ratio (usually 1:1.1 rice-to-water) and add a splash of broth or water to the dish.
2. Cover tightly—use foil or a lid to trap steam.
3. Don’t overcook the salmon—it should be just cooked through (145°F/63°C) but not dry.
4. Add a little extra liquid if the rice seems dry midway through cooking.
5. Use a baking dish—steam retention is better than a covered pot.
—
Can I make salmon rice ahead of time, and how should I store it?
Yes, you can make salmon rice ahead! Store it in an airtight container in the fridge for up to 3 days. To reheat, cover with a damp paper towel and warm in the oven at 300°F (150°C) for 10–15 minutes or microwave for 2–3 minutes. For best texture, reheat with a splash of water or broth to prevent drying. Leftovers can also be frozen for up to 2 months—thaw in the fridge before reheating.
