fish and rice recipe
The Best fish and rice recipe
I’ve found that this combo of fish and rice works wonderfully for balancing flavors and textures. The mild sweetness of the rice pairs perfectly with the delicate taste of the fish, and it’s a great way to keep things light yet filling. Plus, it’s packed with protein and omega-3s from the fish, which makes it a smart choice for keeping energy steady. It’s also easy to customize—swap in different types of fish or adjust the rice to suit preferences, whether you’re serving it for a casual meal or a slightly more formal occasion. No one has to feel like they’re eating the same thing twice.
Pan-Seared Salmon with Lemon-Rice Pilaf
A simple yet flavorful dish featuring tender salmon fillets pan-seared to perfection, paired with a bright lemon-herb rice pilaf. Quick to prepare and packed with fresh flavors.
🥘Ingredients
- 4 salmon fillets (6 oz each, skin-on)
- 2 tbsp olive oil
- 1 tbsp lemon zest
- 1 tbsp fresh lemon juice
- 1 tsp dried dill
- 1 tsp garlic powder
- 1 cup jasmine rice
- 2 cups water
- 1 tbsp butter
- 1 tbsp fresh parsley, chopped
- ½ tsp salt
👨🍳Directions
-
1
Preheat a skillet over medium-high heat. Pat salmon fillets dry and season lightly with salt. Add olive oil to the skillet and let it heat until shimmering. -
2
Place salmon fillets skin-side down in the skillet. Cook for 4–5 minutes until the skin is crispy and golden. Flip and cook for another 2–3 minutes until the flesh flakes easily with a fork. -
3
While salmon cooks, rinse rice under cold water until the water runs clear. In a pot, combine rice, water, and butter. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes. -
4
In a small bowl, mix lemon zest, lemon juice, dill, and garlic powder. Transfer cooked rice to a bowl, fluff with a fork, and stir in parsley and half the lemon mixture. -
5
Plate the rice, top with salmon, and drizzle any remaining lemon sauce over the top. Serve immediately.
🔧Equipment
- Skillet
- Rice cooker or pot
- Mixing bowl
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Pan-Seared Salmon with Lemon-Rice Pilaf Works
❓ Frequently Asked Questions About Pan-Seared Salmon with Lemon-Rice Pilaf
1. What type of fish should I use for this recipe?
Use fresh, firm white fish like cod, tilapia, or snapper. These hold their shape well when cooked and pair beautifully with the fragrant rice. Avoid flaky fish like salmon unless you prefer a slightly softer texture.
2. Can I substitute white rice for another type of rice?
Yes, you can use jasmine rice, basmati, or even brown rice. Just adjust the cooking time slightly—white rice typically takes about 15 minutes, while brown rice needs around 25 minutes. Stir-fry the fish first to shorten the overall cooking time.
3. How do I ensure the fish doesn’t overcook?
Cook the fish in batches if needed to avoid overcrowding the pan. Remove it from the pan as soon as it flakes easily with a fork—it should be opaque but still slightly translucent in the center. Overcooking makes fish tough and dry.
4. What if I don’t have a rice cooker?
Simmer the rice in a pot over medium-low heat, covered, for about 15 minutes. Stir once halfway through to prevent sticking. If using white rice, drain the excess water after cooking. For brown rice, increase time to 25–30 minutes and check frequently.
5. Can I make this recipe ahead of time?
Yes! Cook the rice separately and store it in the fridge for up to 3 days. Reheat gently in a pan or microwave before assembling. The fish can be cooked fresh or marinated overnight for extra flavor. Assemble just before serving to keep the rice warm and fresh.
