Salmon and Rice Dinner
A simple salmon and rice dish that's cooked in one pot! The salmon is glazed with a tangy honey and lime sauce.
Salmon and Rice DinnerJump to Recipe
We don’t have a dishwasher. With as much as I cook, you can imagine that this is a mild inconvenience most nights. Bets and I have a pretty solid routine for this and she’s awesome at helping with the dishes after I cook. Actually, she just does most of them. If she’s not there to help me though, I have really learned the benefits of a dinner that I can cook in one pot.
This one pot dinner also happens to be pretty quick to make. The salmon and rice go great together and the only tricky part is making sure not to overcook anything.
This photo doesn’t really do this meal justice because of my haphazard plating, but it’s healthy, fast, and good eats.
Salmon and Rice Dinner
- 4 5ounce salmon fillets
- ¾ Cups shallots or onions minced
- 1 ½ Cups basmati rice
- 3 ¼ Cups low-salt chicken stock or water may need to adjust this
- 1 bunch broccoli or 2 Cups broccoli florets
- 1-2 Tablespoons olive oil
- ¼ Cup fresh lime juice about 1.5 limes
- 2 Tablespoons lime zest
- 2 Tablespoons honey
- 2 Tablespoons fresh cilantro
- 2 Tablespoons soy sauce or to taste
- Mince up cilantro, zest and juice lime, and then whisk everything together. Chop broccolini and onion or shallots for the rice.
- If you purchase a larger piece of fish (instead of pre-cut salmon fillets), remove pin bones and remove the skin.
- Preheat the oven to 450 degrees.
- Heat up oil in dutch oven (it’s important that your dish can go from stove top to oven).
- Once oil is hot, add shallots or onions and sauté them until they are soft. Then add rice and stir it into onions for a few seconds until it’s hot.
- Next add stock and then bring the mixture to a simmer on the stove top. Once it’s simmering, add the lid and stick the pot in your very hot oven for about 10 minutes.
- After 10 minutes, pull the pot out. The rice should be mostly cooked. If it’s dry, add another 1/4 Cup of stock or water to the dish.
- Season all your salmon fillets with some salt and pepper and then put them down into the rice.
- Finally, add broccolini, to the pot and then drizzle about 1 Tablespoon of sauce over each fillet.
- Cover and return it back to the oven for about 8 minutes.
- Once the salmon is cooked, drizzle the rest of the sauce over the dish and serve it up!
Did you make this?
Snap a photo and tag @macheesmo so I can see your work.
Making the Glaze
There’s only a few things you need to actually prep for this dish, the sauce being the first thing I prepped. You’ll need this stuff for the glaze.
Basically, just mince up your cilantro, zest and juice your lime, and then whisk everything together. Taste this and adjust it to your tastes. I actually added a bit more soy sauce than the original recipe.
Other Prep Business
Besides the sauce there are just a few things to address. First, prep your broccolini. If you haven’t used broccolini before, it’s great for this recipe because it cooks a bit faster than normal broccoli. You can by all means use normal broccoli if you want though. I would just make sure your florets are fairly small to make sure they cook evenly.
Also, chop up your onion or shallots for the rice.
Finally, let’s address the fish. You can definitely buy salmon fillets already cut, but I got a larger piece and decided to cut it down myself. The benefit of doing that is that you can cut the pieces to size. So if Betsy wants a smaller piece I can cut a 5 ounce piece for her and a 7 ounce piece for me. Also, I think the fish usually stays a little fresher if it’s in larger pieces.
If you do get a larger piece, you’ll have two things to address. First, pin bones. These guys are medium sized bones that run throughout the length of the fillet. You can definitely leave them in if you’re in a rush, but it’ll make for a better dining experience if you remove them before cooking. This is actually kind of hard to do if you don’t have the right tools. Here’s a good tutorial on how to do it. If you have a nice butcher they might do it for you also!
Your cut will most likely come with skin on. Take a sharp knife and just run it along the back of the fillet to separate the skin from the meat.
I don’t really have good tools for removing the pin bones and forgot to ask the butcher to do it for me, so my pieces ended up a bit mushed. That’s okay though. They’ll still cook up nicely for this dish.
Cooking the dish
Preheat the oven to 450 degrees. Then heat up your oil in your dutch oven (it’s important that your dish can go from stove top to oven). Once your oil is hot, add your shallots or onions and sauté them until they are soft. Then add your rice and stir it into your onions for a few seconds until it’s hot.
Next add your stock and then bring the mixture to a simmer on the stove top. Once it’s simmering, add the lid and stick the pot in your very hot oven for about 10 minutes.
After 10 minutes, pull the pot out. The rice should be mostly cooked. If it’s dry, add another 1/4 Cup of stock or water to the dish. Then, season all your salmon fillets with some salt and pepper and then wedge them down into the rice.
Finally, add your broccolini, to the pot and then drizzle about 1 Tablespoon of your sauce over each fillet.
Cover this guy and return it back to the oven for about 8 minutes. It cooks really quickly so keep an eye on it. When I made it I cooked it for about 10 minutes and my salmon was just a bit overcooked in my opinion.
Once the salmon is cooked, drizzle the rest of the sauce over the dish and serve it up! I’m sure there’s a better way to plate this dish so it’s really pretty, but I was starving so I just kind of tossed it all on a plate!
The dinner was great. The salmon was good, the broccolini was cooked but still had a bit of a bite to it that I like. The rice was very flavorful and it may have been my second favorite part of the dish.
My absolute favorite part of this dish though? One pot. Easy clean up!
15 Responses to “Salmon and Rice Dinner” Leave a comment
I tried this recipe not long ago when the Bon Appetit issue came out and loved it! I left the skin on and sauteed the skin side of the salmon before I put it in the oven… and it turned out great! Everything goes well together, loved it!
Oh. I definitely thought about leaving the skin on but wasn't sure how it would work. Thanks for the note!
Love this glaze, I might use on my mahi mahi and see how it turns out…
Bro, you know I love your blog, but that picture definitely makes me laugh. :D
I figured someone would probably diss my plating but I Didnt think it would be you, Bro!
For everyone's knowledge: Bro is not my bro and also happens to be Female… :)
Man oh man do I feel you on the no-dishwasher dread of using more dished than necessary.
I love using my Dutch oven and this dish has so many favorite food ingredients–can't wait to try it!
I made this last night, and it was delicious! The only changes I made were to use broccoli instead of broccolini and leave out the cilantro and lime zest (to make it slightly less citrusy). The rice was my favorite because it was creamy and almost risotto-like. And the sauce gave the salmon a nice tangy quick. Loved it! Thanks for this quick and tasty recipe.
We bought some seriously expensive hook-and-line caught salmon at the farmer’s market a couple months ago, and couldn’t figure out what to do with it, so it went in the freezer. Made this this weekend, and it was awesome!
Heather, if you have this issue again and have really good salmon… try curing it. Really easy and very delicious:
We tried this and LOVED it!
My mom wrote a cookbook years ago of old family recipes and a friend of mine and I are trying to work through the book one recipe at a time. Thanks for sharing… It was awesome!!!!!!
oh wow, amazing! I don’t like broccolini so added diced mushrooms and shredded carrots to the onion sautee. Added a minced clove of garlic with the water and switched up the glaze a bit to use what I had in the fridge (tangerines for juice & ginger preserves, plus a touch of honey and soy sauce). came out perfectly, my son adored it even more than my usual salmon fried rice. I, too, lack a dishwasher; this is a fantastic method for easy cleanup, but fancy-looking and tasting! I NEVER comment, but this was too good to not compliment the (original) chef. PS the shredded carrots made it really pretty on the plate.
I used basmati rice as the recipe calls for, but it was not done in 18 minutes as the recipe directions indicate. (The package directions say 40 minutes.) Perhaps you could clarify what kind of basmati rice you meant to use. Also, the ingredients call it a “glaze”, but then the directions call it “sauce” so that confused this novice in the kitchen. Thanks!
Hey Marc, this is a pretty old recipe, but I’m not sure which brand of rice I used exactly… generally though rice shouldn’t take that long to cook unless you are at high altitude or something. Sorry I can’t be more help on this one!
My man is very picky so I was really scared to try this recipe. He is used to frying fish and using a rice cooker. I used this recipe with frozen asparagus tips instead of broccoli and omitted the soy sauce. He really loved it! Thanks so much!