Classic Simple Salmon with Rice
Enjoy a delicious and healthy meal with this classic simple salmon and rice recipe. Perfectly cooked salmon, either pan-seared or baked, served alongside fluffy long-grain rice and a squeeze of fresh lemon.
Equipment
- medium saucepan
- non-stick skillet (optional)
- baking sheet (optional)
- parchment paper (optional)
Ingredients
Main Ingredients
- 4-6 ounces salmon fillets per person (fresh or thawed frozen, skin-on or skin-off)
- 1 cup long-grain white rice Basmati or Jasmine recommended
- 2 cups water for rice
- 1 tablespoon olive oil
- 1 fresh lemon
- Salt to taste
- Black pepper to taste
- Fresh dill or parsley for garnish
Instructions
Rice Preparation
- Rinse the rice thoroughly under cold water until the water runs clear.
- Combine rice, water, and a pinch of salt in a saucepan, bring to a boil, then simmer covered for 15-20 minutes until tender.
- Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.
Salmon Preparation
- Preheat oven to 400°F (200°C) or heat a non-stick skillet with olive oil for pan-searing.
- Pat salmon fillets dry and season generously with salt and black pepper.
- For pan-seared salmon, cook skin-side down for 4-6 minutes, then flip and cook for 3-5 minutes until done.
- For baked salmon, place on a baking sheet and bake for 12-15 minutes until opaque and flaky.
Serving
- Portion rice onto plates, top with salmon, squeeze fresh lemon juice, and garnish with herbs if desired.
Notes
The cooking time for salmon will vary based on its thickness; adjust accordingly to ensure it is cooked through but not dry. Serve with a side of steamed vegetables for a complete meal.