18 Delicious Salmon and Rice Recipes for Every Occasion

Dive into the perfect pairing of salmon and rice with our roundup of 18 mouthwatering recipes that promise to spice up your meal rotation! Whether you’re craving a quick weeknight dinner, a seasonal delight, or a cozy comfort dish, we’ve got something to satisfy every taste and occasion. Keep scrolling to discover your next favorite meal that’s as nutritious as it is delicious!

Grilled Salmon with Lemon Herb Rice

Nothing says summer like a perfectly grilled salmon paired with fragrant lemon herb rice. This dish is a breeze to make and brings a burst of freshness to your table.

Ingredients

• 4 salmon fillets (about 6 oz each)
• 1 cup long-grain white rice
• 2 cups water
• 2 tbsp olive oil, divided
• 1 lemon, zested and juiced
• 2 tbsp chopped fresh dill
• 2 tbsp chopped fresh parsley
• 1 tsp salt, divided
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

Instructions

1. Preheat your grill to medium-high heat (about 375°F).
2. In a medium saucepan, combine rice, water, 1 tbsp olive oil, lemon zest, 1/2 tsp salt, and bring to a boil. Reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and stir in dill, parsley, and lemon juice.
3. While the rice cooks, brush salmon fillets with remaining 1 tbsp olive oil and season with remaining 1/2 tsp salt, black pepper, and garlic powder.
4. Grill salmon skin-side down for 4-5 minutes, then flip and cook for another 3-4 minutes until the fish flakes easily with a fork.
5. Serve the grilled salmon over the lemon herb rice for a meal that’s as vibrant in flavor as it is in color.

The combination of zesty lemon and fresh herbs with the smoky grilled salmon creates a harmony of flavors that’s irresistibly fresh and satisfying.

Tip: For an extra layer of flavor, let the salmon marinate in the olive oil and seasonings for 15 minutes before grilling.

Salmon and Rice Casserole

This Salmon and Rice Casserole is a comforting one-dish meal that brings together the rich flavors of salmon with the heartiness of rice, all baked to perfection.

Ingredients

• 1 cup long-grain white rice
• 1.5 cups water
• 1 lb salmon fillet, skin removed and cut into chunks
• 1 cup frozen peas
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried dill
• 1 cup shredded cheddar cheese
• 1/2 cup milk

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. In a medium saucepan, bring the water to a boil. Add the rice, cover, and reduce heat to low. Cook for 15 minutes, then remove from heat and let stand for 5 minutes.
3. In a skillet over medium heat, warm the olive oil. Add the onion and garlic, sautéing until soft, about 3 minutes.
4. In the prepared baking dish, combine the cooked rice, sautéed onion and garlic, salmon chunks, frozen peas, salt, pepper, and dill. Stir gently to mix.
5. Pour the milk over the mixture and sprinkle the shredded cheddar cheese on top.
6. Bake for 25 minutes, or until the cheese is bubbly and slightly golden.

The magic of this casserole lies in the way the milk and cheese create a creamy sauce that perfectly complements the flaky salmon and tender rice.

Tip: For an extra crispy top, broil the casserole for the last 2-3 minutes of baking.

Teriyaki Salmon with Sticky Rice

Nothing beats the sweet and savory combo of teriyaki-glazed salmon served over a bed of sticky rice—it’s a weeknight dinner hero that feels anything but ordinary.

Ingredients

• 1 cup sushi rice
• 1 1/4 cups water
• 4 salmon fillets (about 6 oz each)
• 1/4 cup soy sauce
• 1/4 cup mirin
• 2 tbsp brown sugar
• 1 tbsp grated ginger
• 1 garlic clove, minced
• 1 tbsp vegetable oil
• 1 tbsp sesame seeds
• 2 green onions, thinly sliced

Instructions

1. Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes. Remove from heat and let sit, covered, for 10 minutes.
2. While the rice cooks, whisk together the soy sauce, mirin, brown sugar, ginger, and garlic in a small bowl to make the teriyaki sauce.
3. Heat the vegetable oil in a large skillet over medium-high heat. Add the salmon fillets skin-side down and cook for 4 minutes. Flip and brush the tops with half of the teriyaki sauce. Cook for another 3 minutes, then brush with the remaining sauce and cook for 1 more minute until the salmon is glazed and cooked through.
4. Fluff the rice with a fork and divide among plates. Top with the salmon, sprinkle with sesame seeds and green onions, and serve immediately.

The magic of this dish lies in the caramelized teriyaki glaze that forms a slightly crispy crust on the salmon, contrasting beautifully with the tender, sticky rice beneath.

Tip: For an extra sticky rice texture, let the cooked rice sit covered for an additional 5 minutes before fluffing.

Salmon Fried Rice

Transform your leftover salmon into a delightful meal with this easy Salmon Fried Rice, packed with flavor and ready in under 30 minutes.

Ingredients

• 2 cups cooked jasmine rice, cooled
• 1 cup cooked salmon, flaked
• 2 tbsp vegetable oil
• 2 eggs, lightly beaten
• 1/2 cup frozen peas and carrots, thawed
• 2 green onions, sliced
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the eggs and scramble until fully cooked. Remove from the skillet and set aside.
2. In the same skillet, heat the remaining 1 tbsp vegetable oil. Add the peas and carrots, cooking for 2 minutes until slightly softened.
3. Add the cooled jasmine rice to the skillet, breaking up any clumps. Stir-fry for 3 minutes until the rice is heated through.
4. Mix in the flaked salmon, scrambled eggs, and green onions. Pour over the soy sauce, sesame oil, and garlic powder. Season with salt and pepper to taste. Stir-fry for another 2 minutes until everything is well combined and heated through.

The sesame oil and soy sauce create a rich umami flavor that perfectly complements the tender salmon, making this dish a weeknight winner.

Tip: For the best texture, use day-old rice that’s been refrigerated overnight.

Baked Salmon with Wild Rice Pilaf

Nothing says a wholesome dinner quite like a perfectly baked salmon paired with a hearty wild rice pilaf. This dish is a beautiful harmony of flavors and textures that’s sure to impress.

Ingredients

• 1 lb salmon fillet
• 1 cup wild rice blend
• 2 cups chicken broth
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 2 cloves garlic, minced
• 1/4 cup chopped parsley

Instructions

1. Preheat your oven to 400°F. Rinse the wild rice blend under cold water until the water runs clear.
2. In a medium saucepan, bring the chicken broth to a boil. Add the wild rice blend, reduce heat to low, cover, and simmer for 45 minutes or until the rice is tender and the liquid is absorbed.
3. While the rice cooks, place the salmon fillet on a baking sheet lined with parchment paper. Drizzle with olive oil and lemon juice, then sprinkle with salt, black pepper, and minced garlic.
4. Bake the salmon in the preheated oven for 12-15 minutes, or until it flakes easily with a fork.
5. Once the rice is done, fluff it with a fork and stir in the chopped parsley.
6. Serve the baked salmon over a bed of wild rice pilaf.

The crispy edges of the salmon contrast beautifully with the fluffy, aromatic rice, making every bite a delightful experience.

Tip: For an extra burst of flavor, add a sprinkle of lemon zest over the salmon before serving.

Salmon and Rice Soup

Warm up with this comforting Salmon and Rice Soup, a hearty dish that combines the richness of salmon with the simplicity of rice for a meal that feels like a hug in a bowl.

Ingredients

• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup water
• 1 cup uncooked white rice
• 1 lb salmon fillet, skin removed and cut into chunks
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried dill
• 1 tbsp lemon juice
• 2 tbsp chopped fresh parsley

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until soft, about 3 minutes.
2. Pour in 4 cups chicken broth and 1 cup water, bringing the mixture to a boil.
3. Stir in 1 cup uncooked white rice, reduce heat to low, and simmer for 15 minutes, or until the rice is tender.
4. Gently add the salmon chunks to the pot, along with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried dill. Simmer for another 5 minutes, or until the salmon is cooked through.
5. Remove from heat and stir in 1 tbsp lemon juice and 2 tbsp chopped fresh parsley.

The magic of this soup lies in the delicate flakes of salmon that melt into the rice, creating a texture that’s both comforting and luxurious.

Tip: For an extra layer of flavor, toast the rice in the olive oil before adding the liquids, giving the soup a subtly nutty base.

Salmon Sushi Rolls

Dive into the art of sushi-making at home with these delightful Salmon Sushi Rolls, perfect for a fresh and flavorful meal.

Ingredients

• 1 cup sushi rice
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 4 sheets nori (seaweed)
• 8 oz fresh salmon, thinly sliced
• 1 avocado, sliced
• 1/2 cucumber, julienned
• 1 tbsp sesame seeds
• Wasabi and soy sauce, for serving

Instructions

1. Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to manufacturer’s instructions.
2. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Fold this mixture into the cooked rice and let it cool to room temperature.
3. Place a nori sheet on a bamboo sushi mat. Spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
4. Arrange salmon slices, avocado, and cucumber in a line along the bottom edge of the rice. Sprinkle with sesame seeds.
5. Roll the sushi tightly from the bottom, using the mat to shape it. Press the border to seal.
6. Repeat with the remaining ingredients. Slice each roll into 8 pieces with a sharp, wet knife.
7. Serve with wasabi and soy sauce on the side.

These Salmon Sushi Rolls stand out with their perfect balance of creamy avocado and fresh salmon, wrapped in slightly tangy rice for a bite that’s both satisfying and light.

Tip: For the best texture, use sushi-grade salmon and keep your knife wet when slicing the rolls to prevent sticking.

Salmon and Rice Stuffed Peppers

These Salmon and Rice Stuffed Peppers are a delightful twist on the classic, offering a hearty and flavorful meal that’s as nutritious as it is delicious.

Ingredients

• 4 large bell peppers, any color
• 1 cup cooked rice
• 1 lb salmon, cooked and flaked
• 1/2 cup shredded mozzarella cheese
• 1/4 cup chopped fresh dill
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

Instructions

1. Preheat your oven to 375°F. Cut the tops off the bell peppers and remove the seeds and membranes.
2. In a large bowl, mix the cooked rice, flaked salmon, mozzarella cheese, dill, olive oil, salt, black pepper, and garlic powder until well combined.
3. Spoon the salmon and rice mixture into the bell peppers, packing it down lightly. Place the stuffed peppers in a baking dish.
4. Bake at 375°F for 25-30 minutes, until the peppers are tender and the filling is heated through.

The combination of tender salmon, fluffy rice, and melted cheese inside a sweet bell pepper creates a meal that’s both satisfying and elegant.

Tip: For an extra crispy top, broil the stuffed peppers for the last 2-3 minutes of baking.

One-Pan Salmon and Rice

Looking for a fuss-free dinner that’s both nutritious and bursting with flavor? This One-Pan Salmon and Rice is your weeknight hero, combining tender salmon with aromatic rice in a single skillet for minimal cleanup.

Ingredients

• 1 cup long-grain white rice
• 1 3/4 cups water
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp paprika
• 4 salmon fillets (about 6 oz each)
• 1 lemon, sliced
• 2 tbsp fresh dill, chopped

Instructions

1. In a large skillet, combine the rice, water, olive oil, salt, black pepper, garlic powder, onion powder, and paprika. Bring to a boil over medium-high heat.
2. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes until the rice is almost tender.
3. Place the salmon fillets on top of the rice. Arrange lemon slices over the salmon. Cover and cook for another 10 minutes, or until the salmon is cooked through and flakes easily with a fork.
4. Sprinkle with fresh dill before serving.

The magic of this dish lies in the way the salmon steams atop the rice, infusing it with rich, savory flavors while keeping the fish incredibly moist. It’s a symphony of textures and tastes that feels gourmet but is deceptively simple to make.

Tip: For an extra burst of freshness, serve with a side of arugula salad dressed with lemon juice and a drizzle of olive oil.

Salmon Poke Bowl with Rice

Dive into the fresh, vibrant flavors of the Pacific with this easy-to-make Salmon Poke Bowl that’s as nutritious as it is delicious.

Ingredients

• 1 cup sushi rice, cooked according to package instructions
• 1/2 lb fresh salmon, skin removed and cubed
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp honey
• 1/2 avocado, sliced
• 1/4 cup cucumber, diced
• 1/4 cup carrots, julienned
• 1 tbsp green onions, thinly sliced
• 1 tsp sesame seeds

Instructions

1. In a medium bowl, combine the cubed salmon with soy sauce, sesame oil, and honey. Gently toss to coat and let marinate for 10 minutes.
2. Divide the cooked sushi rice between two bowls.
3. Arrange the marinated salmon, avocado slices, diced cucumber, and julienned carrots over the rice.
4. Sprinkle with green onions and sesame seeds for garnish.

The magic of this dish lies in the harmony of textures—silky salmon, creamy avocado, and crunchy veggies—all brought together with a sweet and savory marinade.

Tip: For an extra kick, add a drizzle of sriracha mayo before serving.

Salmon and Rice Salad

This Salmon and Rice Salad is a refreshing twist on the classic, combining flaky salmon with hearty rice and crisp vegetables for a meal that’s as nutritious as it is delicious.

Ingredients

• 1 cup cooked rice, cooled
• 1 lb salmon fillet, skin removed
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 cup red onion, thinly sliced
• 2 tbsp fresh dill, chopped
• 2 tbsp lemon juice
• 1 tbsp honey

Instructions

1. Preheat your oven to 375°F. Place the salmon on a baking sheet, drizzle with 1 tbsp olive oil, and season with 1/2 tsp salt and 1/4 tsp black pepper. Bake for 12-15 minutes, until the salmon flakes easily with a fork. Let cool slightly, then break into chunks.
2. In a large bowl, combine the cooked rice, cherry tomatoes, cucumber, red onion, and fresh dill.
3. In a small bowl, whisk together 2 tbsp lemon juice and 1 tbsp honey. Pour over the rice mixture and toss to coat.
4. Gently fold in the salmon chunks until just combined.

The beauty of this dish lies in the contrast between the warm, tender salmon and the cool, crisp vegetables, all brought together by the bright lemon-honey dressing.

Tip: For an extra burst of flavor, let the salad sit for 10 minutes before serving to allow the flavors to meld.

Smoked Salmon and Rice Quiche

This Smoked Salmon and Rice Quiche is a delightful twist on the classic, combining the richness of smoked salmon with the comforting texture of rice, all nestled in a flaky crust.

Ingredients

• 1 pre-made pie crust
• 1 cup cooked white rice
• 4 oz smoked salmon, chopped
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tbsp fresh dill, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F. Fit the pie crust into a 9-inch pie dish and crimp the edges.
2. Spread the cooked white rice evenly over the bottom of the pie crust. Scatter the chopped smoked salmon on top of the rice.
3. In a medium bowl, whisk together the eggs, heavy cream, grated Parmesan cheese, fresh dill, salt, and black pepper until well combined.
4. Pour the egg mixture over the salmon and rice in the pie crust, ensuring it’s evenly distributed.
5. Bake at 375°F for 35-40 minutes, or until the quiche is set and the top is lightly golden. Let it cool for 5 minutes before slicing.

The combination of smoky salmon and creamy rice creates a quiche that’s both hearty and elegant, perfect for brunch or a light dinner.

Tip: For an extra touch of luxury, top the baked quiche with a dollop of crème fraîche and a sprinkle of additional fresh dill.

Salmon and Rice Burgers

These Salmon and Rice Burgers are a delightful twist on the classic burger, combining the richness of salmon with the heartiness of rice for a meal that’s both satisfying and easy to make at home.

Ingredients

• 1 lb fresh salmon, skin removed and finely chopped
• 2 cups cooked white rice, cooled
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 4 whole wheat burger buns
• Lettuce and sliced tomato for serving

Instructions

1. In a large bowl, mix together the chopped salmon, cooked white rice, mayonnaise, Dijon mustard, salt, and black pepper until well combined.
2. Divide the mixture into 4 equal portions and shape each into a patty about 1 inch thick.
3. Heat the olive oil in a large skillet over medium heat. Cook the patties for 4-5 minutes on each side, or until golden brown and cooked through.
4. Toast the whole wheat burger buns lightly if desired. Serve each salmon and rice burger on a bun with lettuce and sliced tomato.

The combination of tender salmon and sticky rice creates a burger that’s unexpectedly moist and flavorful, with a texture that’s both crispy on the outside and tender on the inside.

Tip: For an extra crunch, add a handful of finely chopped celery or cucumber to the salmon mixture before forming the patties.

Salmon and Rice Stir Fry

Whip up this Salmon and Rice Stir Fry for a quick, flavorful dinner that’s sure to impress with its perfect balance of tender salmon and fluffy rice.

Ingredients

• 1 cup jasmine rice
• 1.5 cups water
• 1 tbsp olive oil
• 1 lb salmon fillet, cut into 1-inch cubes
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes
• 1 cup frozen peas and carrots, thawed
• 2 green onions, sliced
• Salt and pepper to taste

Instructions

1. In a medium saucepan, combine jasmine rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender and water is absorbed.
2. Heat olive oil in a large skillet over medium-high heat. Add salmon cubes and cook for 3-4 minutes until lightly browned on all sides. Remove salmon from skillet and set aside.
3. In the same skillet, add minced garlic, soy sauce, sesame oil, and red pepper flakes. Stir for 30 seconds until fragrant.
4. Add thawed peas and carrots to the skillet, stirring for 2 minutes until heated through.
5. Return the cooked salmon to the skillet, add the cooked rice, and gently stir everything together for 2 minutes until well combined and heated through.
6. Season with salt and pepper to taste, garnish with sliced green onions, and serve immediately.

The magic of this dish lies in the sesame oil’s nutty aroma blending seamlessly with the salmon’s richness, creating a stir fry that’s both comforting and elegant.

Tip: For an extra crunch, sprinkle some toasted sesame seeds on top before serving.

Salmon and Rice Dumplings

These Salmon and Rice Dumplings are a delightful twist on traditional dumplings, combining the richness of salmon with the comforting texture of rice, all wrapped in a tender dough.

Ingredients

• 1 cup cooked salmon, flaked
• 1 cup cooked white rice
• 2 tbsp green onions, finely chopped
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 package (about 30) dumpling wrappers
• 1 tbsp vegetable oil, for frying
• 1/2 cup water, for steaming

Instructions

1. In a large bowl, mix the flaked salmon, cooked white rice, green onions, soy sauce, sesame oil, salt, and black pepper until well combined.
2. Place a small spoonful of the salmon and rice mixture in the center of each dumpling wrapper. Moisten the edges with water, fold over, and press to seal, creating a half-moon shape.
3. Heat the vegetable oil in a large skillet over medium heat. Add the dumplings in a single layer and cook for 2-3 minutes until the bottoms are golden brown.
4. Carefully add the water to the skillet, cover immediately, and steam the dumplings for 5-6 minutes until the water has evaporated and the dumplings are cooked through.
5. Remove the lid and let the dumplings cook for an additional minute to crisp up the bottoms again.

The combination of crispy bottom and tender top makes these dumplings irresistibly textural, while the salmon and rice filling offers a comforting yet sophisticated flavor profile.

Tip: For an extra crispy finish, try pan-frying the dumplings a bit longer after steaming, just until they reach your desired level of crunch.

Salmon and Rice Risotto

Dive into the creamy, comforting world of risotto with a twist—salmon adds a luxurious touch to this classic dish.

Ingredients

• 1 cup Arborio rice
• 4 cups chicken broth, kept warm
• 1/2 cup dry white wine
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1/2 lb salmon fillet, skin removed and cut into chunks
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh dill, chopped

Instructions

1. In a large pan, heat olive oil over medium heat. Add onion and garlic, sautéing until translucent, about 3 minutes.
2. Stir in Arborio rice, cooking for 2 minutes until lightly toasted. Pour in white wine, stirring until absorbed.
3. Begin adding warm chicken broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue for about 18 minutes.
4. Gently fold in salmon chunks, cooking for another 4 minutes until the salmon is just cooked through.
5. Remove from heat. Stir in Parmesan cheese, butter, salt, and black pepper until creamy. Garnish with fresh dill before serving.

The secret to this risotto’s irresistible texture? The salmon cooks directly in the risotto, infusing every bite with its rich flavor.

Tip: For an extra layer of flavor, toast the Arborio rice until it’s golden before adding the wine.

Salmon and Rice Enchiladas

Transform your taco night with these Salmon and Rice Enchiladas, a delightful twist on the classic that’s sure to impress.

Ingredients

• 2 cups cooked white rice
• 1 lb salmon fillet, skin removed and flaked
• 1 cup shredded Monterey Jack cheese
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 corn tortillas
• 1 cup red enchilada sauce

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. In a large bowl, mix the flaked salmon, cooked rice, 1/2 cup of Monterey Jack cheese, sour cream, cilantro, olive oil, cumin, salt, and pepper until well combined.
3. Warm the tortillas for about 30 seconds in the microwave to make them pliable. Spoon the salmon mixture evenly onto each tortilla, roll them up, and place seam-side down in the baking dish.
4. Pour the enchilada sauce over the rolled tortillas and sprinkle with the remaining cheese.
5. Bake for 20 minutes, or until the cheese is bubbly and slightly golden.

The combination of tender salmon and fluffy rice wrapped in a crispy tortilla, all smothered in spicy enchilada sauce, creates a texture and flavor explosion in every bite.

Tip: For an extra kick, add a diced jalapeño to the salmon mixture before rolling.

Salmon and Rice Paella

Bring a taste of the Mediterranean to your table with this Salmon and Rice Paella, a vibrant one-pan dish that’s as nutritious as it is delicious.

Ingredients

• 1 cup short-grain rice
• 2 cups chicken broth
• 1 lb salmon fillet, skin removed and cut into chunks
• 1 red bell pepper, thinly sliced
• 1/2 cup frozen peas
• 1/4 cup olive oil
• 1 tsp smoked paprika
• 1/2 tsp saffron threads
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cloves garlic, minced
• 1 lemon, cut into wedges for serving

Instructions

1. Heat olive oil in a large paella pan or skillet over medium heat. Add garlic and red bell pepper, sautéing for 3 minutes until softened.
2. Stir in rice, smoked paprika, saffron, salt, and black pepper, coating the rice evenly with the oil and spices.
3. Pour in chicken broth and bring to a simmer. Reduce heat to low, cover, and cook for 15 minutes without stirring.
4. Arrange salmon chunks and frozen peas on top of the rice. Cover and cook for an additional 10 minutes, or until salmon is cooked through and rice is tender.
5. Remove from heat and let sit covered for 5 minutes before serving. Garnish with lemon wedges.

The magic of this paella lies in the smoky paprika and saffron-infused rice, perfectly complementing the tender salmon for a dish that’s both hearty and elegant.

Tip: For an extra crispy bottom layer of rice, increase the heat to medium-high for the last 2 minutes of cooking, watching carefully to avoid burning.

Conclusion

We hope this roundup of 18 delicious salmon and rice recipes inspires your next meal, whether it’s a cozy dinner or a special occasion. Each dish offers a unique way to enjoy these versatile ingredients. Don’t forget to try your favorites, share your thoughts in the comments, and pin the recipes you love on Pinterest. Happy cooking!