By Bring One Pot Salmon and Rice to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
One Pot Salmon and Rice captures the essence of drinks while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, One Pot Salmon and Rice becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
4 salmon fillets
1 teaspoon seasoning salt
3 tablespoons olive oil, divided
1 large onion, finely diced
1 medium green bell pepper, finely diced
1 medium red bell pepper, finely diced
3 cloves garlic, minced
1 cube chicken bouillon
1 teaspoon paprika
1 teaspoon turmeric
Salt and pepper, to taste
1½ cups long grain rice, rinsed
3 cups chicken broth (low sodium, or vegetable broth)
1 lemon, zest and juice
1 tablespoon fresh parsley, for garnish
PREPARATION STEPS
Prepare the Salmon:
Season the salmon fillets with seasoning salt and set aside.
Sauté the Vegetables:
In a large pot or deep skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion, green bell pepper, and red bell pepper. Sauté for about 5-7 minutes, or until the vegetables are softened.
Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add Spices and Rice:
Stir in the chicken bouillon cube, paprika, turmeric, salt, and pepper. Mix well to combine.
Add the rinsed rice to the pot and stir to coat the rice with the vegetable mixture.
Add Broth and Lemon:
Pour in the chicken broth and add the lemon zest and juice. Stir to combine and bring the mixture to a boil.
Add the Salmon:
Once boiling, reduce the heat to low and gently place the seasoned salmon fillets on top of the rice mixture. Cover the pot with a lid and let it simmer for about 15-20 minutes, or until the rice is cooked and the salmon is flaky and cooked through.
Serve:
Once cooked, remove the pot from heat. Fluff the rice with a fork and gently mix in the salmon. Garnish with fresh parsley before serving.
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 10 min | Cook: 0 min | Total: 10 min | Servings: 2 | Calories: ~150 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Breakfast pastries; Light snacks; Fruit salad
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
