20 Delicious Rice Recipes for Salmon Lovers

There’s something magical about pairing tender, flaky salmon with perfectly cooked rice—it’s a comfort food combo that never disappoints. Whether you’re craving quick weeknight dinners or impressive weekend meals, these 20 delicious recipes will transform your salmon and rice game. Get ready to discover new favorites that will have everyone asking for seconds!

Garlic Butter Salmon with Lemon Rice

Wondering what to make for dinner tonight? This garlic butter salmon with lemon rice comes together in under 30 minutes and tastes absolutely incredible. You’re going to love how the buttery salmon pairs with the bright, citrusy rice.

Ingredients

Salmon fillets – 4 (6 oz each)
Butter – 4 tbsp
Garlic – 4 cloves
Lemon – 1
White rice – 1 cup
Chicken broth – 2 cups
Salt – 1 tsp
Black pepper – ½ tsp
Fresh parsley – 2 tbsp

Instructions

1. Preheat your oven to 400°F.
2. Pat the salmon fillets completely dry with paper towels.
3. Season both sides of the salmon with ½ tsp salt and ¼ tsp black pepper.
4. Heat an oven-safe skillet over medium-high heat for 2 minutes.
5. Add 2 tbsp butter to the hot skillet and swirl to coat.
6. Place salmon fillets skin-side up in the skillet.
7. Sear the salmon for 3 minutes without moving it.
8. Flip the salmon fillets using a spatula.
9. Transfer the skillet to the preheated oven.
10. Bake the salmon for 8-10 minutes until it flakes easily with a fork.
11. While salmon bakes, rinse 1 cup white rice under cold water until water runs clear.
12. Combine rinsed rice and 2 cups chicken broth in a medium saucepan.
13. Bring rice mixture to a boil over high heat.
14. Reduce heat to low, cover saucepan, and simmer for 15 minutes.
15. Remove rice from heat and let stand covered for 5 minutes.
16. Mince 4 cloves garlic while rice cooks.
17. Zest and juice half of the lemon.
18. Remove salmon from oven and transfer to a plate.
19. Return skillet to stovetop over medium heat.
20. Add remaining 2 tbsp butter and minced garlic to the skillet.
21. Cook garlic butter for 1 minute until fragrant.
22. Stir lemon zest and juice into the garlic butter.
23. Fluff the cooked rice with a fork.
24. Stir garlic butter mixture and remaining ½ tsp salt into the rice.
25. Chop 2 tbsp fresh parsley.
26. Sprinkle chopped parsley over the salmon and rice.

Unbelievably tender salmon flakes apart at the touch of your fork, while the lemon rice provides a bright, creamy counterpoint. Try serving it with roasted asparagus or a simple green salad for a complete meal that feels restaurant-worthy but takes minimal effort.

Teriyaki Salmon and Vegetable Rice Bowl

Wondering what to make for dinner tonight that’s both healthy and delicious? This teriyaki salmon and vegetable rice bowl comes together in no time. You’ll love how the savory-sweet glaze pairs with tender fish and fluffy rice.

Ingredients

Salmon fillets – 2 (6 oz each)
White rice – 1 cup
Broccoli florets – 2 cups
Carrots – 2, sliced
Soy sauce – 3 tbsp
Brown sugar – 2 tbsp
Garlic – 2 cloves, minced
Ginger – 1 tsp, grated
Cornstarch – 1 tsp
Water – ¼ cup
Sesame oil – 1 tbsp

Instructions

1. Rinse 1 cup of white rice under cold water until the water runs clear.
2. Cook the rice according to package instructions.
3. Pat the salmon fillets dry with paper towels to help the skin crisp up.
4. Heat 1 tbsp sesame oil in a skillet over medium-high heat.
5. Place the salmon skin-side down in the skillet.
6. Cook for 5 minutes without moving to get a crispy skin.
7. Flip the salmon and cook for another 3 minutes.
8. Remove salmon from skillet and set aside.
9. Steam 2 cups broccoli florets and 2 sliced carrots for 5 minutes until tender-crisp.
10. In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp brown sugar, 2 minced garlic cloves, 1 tsp grated ginger, 1 tsp cornstarch, and ¼ cup water.
11. Pour the sauce into the same skillet used for salmon.
12. Bring to a simmer over medium heat, stirring constantly for 2 minutes until thickened.
13. Return salmon to skillet and spoon sauce over fillets.
14. Divide cooked rice between two bowls.
15. Top with steamed vegetables and glazed salmon.
16. Drizzle remaining sauce over each bowl.

Just look at that glossy glaze coating the flaky salmon! The tender vegetables and fluffy rice soak up the sweet-savory sauce perfectly. Try topping with sesame seeds or sliced green onions for extra crunch and freshness.

Spicy Sriracha Salmon Fried Rice

Wondering what to do with that leftover rice in your fridge? This spicy sriracha salmon fried rice comes together in minutes and packs a serious flavor punch. You’ll love how the crispy salmon plays against the kick of sriracha.

Ingredients

Salmon fillet – 1 (6 oz)
Cooked white rice – 2 cups
Eggs – 2
Frozen peas – ½ cup
Green onions – 3
Garlic – 2 cloves
Soy sauce – 2 tbsp
Sriracha – 1 tbsp
Vegetable oil – 2 tbsp

Instructions

1. Pat the salmon fillet completely dry with paper towels.
2. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering.
3. Place salmon skin-side down in the hot skillet and cook for 4 minutes without moving.
4. Flip the salmon and cook for another 3 minutes until the internal temperature reaches 145°F.
5. Remove salmon from skillet and let rest for 2 minutes before flaking with a fork.
6. Whisk eggs in a small bowl until uniform in color.
7. Add remaining 1 tablespoon oil to the same skillet over medium heat.
8. Pour in beaten eggs and scramble for 1 minute until softly set.
9. Add minced garlic and cook for 30 seconds until fragrant.
10. Add frozen peas and cook for 1 minute until thawed.
11. Crumble in the cooked rice, breaking up any clumps with your spatula.
12. Cook rice mixture for 3 minutes, stirring occasionally, until grains separate.
13. Drizzle soy sauce evenly over the rice and stir to combine.
14. Add sriracha and stir until the rice turns pink.
15. Fold in flaked salmon and chopped green onions.
16. Cook for 1 final minute to heat everything through.

Keep this dish simple by using day-old rice—it fries up much crispier than fresh rice. The flaky salmon gets beautifully crispy edges against the spicy, savory rice. Try topping it with a fried egg for extra richness or wrapping it in lettuce cups for a lighter meal.

Creamy Coconut Rice with Pan-Seared Salmon

Craving something cozy yet impressive? This creamy coconut rice with perfectly seared salmon comes together in under 30 minutes. You’ll love how the rich coconut flavor pairs with that crispy salmon skin.

Ingredients

Rice – 1 cup
Coconut milk – 1 can (13.5 oz)
Water – ¾ cup
Salt – ½ tsp
Salmon fillets – 2 (6 oz each)
Black pepper – ¼ tsp
Vegetable oil – 1 tbsp

Instructions

1. Rinse 1 cup of rice under cold water until the water runs clear.
2. Combine rinsed rice, 1 can coconut milk, ¾ cup water, and ½ tsp salt in a medium saucepan.
3. Bring to a boil over high heat, then immediately reduce to low heat and cover.
4. Simmer for 18 minutes without lifting the lid (this prevents steam from escaping and ensures perfectly cooked rice).
5. Remove from heat and let stand covered for 5 minutes to finish steaming.
6. While rice cooks, pat 2 salmon fillets completely dry with paper towels.
7. Season both sides of salmon with ¼ tsp black pepper.
8. Heat 1 tbsp vegetable oil in a skillet over medium-high heat until shimmering.
9. Place salmon skin-side down in the hot skillet and press gently with a spatula for 10 seconds to prevent curling.
10. Cook skin-side down for 6 minutes until skin is crispy and golden brown.
11. Flip salmon and cook flesh-side down for 2 minutes until internal temperature reaches 125°F (this gives you medium-rare salmon that stays moist).
12. Remove salmon from skillet and let rest for 3 minutes before serving.
13. Fluff the coconut rice with a fork to separate the grains.

Let the creamy coconut rice cradle that beautifully seared salmon for a stunning presentation. The rice stays wonderfully creamy while the salmon adds that satisfying crispy texture contrast. Try serving it with a squeeze of lime or some fresh cilantro for an extra pop of freshness.

Salmon Sushi Rice Bowls with Avocado

Busy weeknights call for meals that come together fast but still feel special. These salmon sushi rice bowls deliver restaurant-quality flavor with minimal effort. You’ll love how the creamy avocado balances the rich salmon.

Ingredients

• Sushi rice – 1 cup
• Water – 1¼ cups
• Rice vinegar – 2 tbsp
• Sugar – 1 tsp
• Salt – ½ tsp
• Salmon fillets – 2 (6 oz each)
• Avocado – 1
• Soy sauce – 2 tbsp
• Sesame oil – 1 tsp

Instructions

1. Rinse 1 cup sushi rice under cold water until water runs clear.
2. Combine rinsed rice with 1¼ cups water in a saucepan and bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 18 minutes exactly.
4. Remove rice from heat and let stand covered for 10 minutes.
5. Mix 2 tbsp rice vinegar, 1 tsp sugar, and ½ tsp salt in a small bowl until dissolved.
6. Fold vinegar mixture gently into cooked rice with a rice paddle.
7. Pat 2 salmon fillets dry with paper towels and season both sides lightly with salt.
8. Heat a non-stick skillet over medium-high heat for 2 minutes.
9. Cook salmon skin-side down for 4 minutes until skin is crispy.
10. Flip salmon and cook for 3 more minutes until internal temperature reaches 145°F.
11. Remove salmon from pan and let rest for 2 minutes before flaking.
12. Slice 1 avocado in half, remove pit, and scoop flesh from skin.
13. Cut avocado into ½-inch cubes.
14. Divide seasoned rice between two bowls.
15. Top rice with flaked salmon and cubed avocado.
16. Drizzle with 2 tbsp soy sauce and 1 tsp sesame oil.

Mmm, the contrast between the warm, seasoned rice and cool avocado is pure comfort. The flaky salmon adds richness that pairs perfectly with the salty soy sauce. Try sprinkling with toasted sesame seeds or adding quick-pickled cucumbers for extra crunch.

Mediterranean Salmon and Rice Pilaf

Now that the weather’s cooling down, you’re probably craving something cozy but still fresh. This Mediterranean salmon and rice pilaf hits all the right notes—flaky fish, fragrant rice, and bright lemon. It’s the kind of meal that feels fancy but comes together with minimal effort.

Ingredients

Salmon fillets – 4 (6 oz each)
Olive oil – 2 tbsp
Long-grain white rice – 1 cup
Chicken broth – 2 cups
Lemon – 1
Garlic cloves – 2, minced
Fresh dill – 2 tbsp, chopped
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Preheat your oven to 400°F.
2. Pat the salmon fillets completely dry with paper towels to ensure crispy skin.
3. Season both sides of the salmon with ½ teaspoon salt and ¼ teaspoon black pepper.
4. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat.
5. Place the salmon skin-side up in the hot skillet and sear for 3 minutes until a golden crust forms.
6. Flip the salmon and cook for 2 more minutes.
7. Transfer the salmon to a plate and set aside.
8. Add the remaining 1 tablespoon olive oil to the same skillet.
9. Add the minced garlic and cook for 30 seconds until fragrant.
10. Stir in the rice and toast for 1 minute, coating it in the oil.
11. Pour in the chicken broth and bring to a simmer.
12. Season the rice mixture with the remaining ½ teaspoon salt and ¼ teaspoon black pepper.
13. Return the salmon to the skillet, placing it on top of the rice.
14. Transfer the skillet to the preheated oven and bake for 18 minutes.
15. Check that the salmon reaches 145°F internally using an instant-read thermometer.
16. Remove the skillet from the oven and let it rest for 5 minutes.
17. Zest the entire lemon directly over the dish.
18. Cut the lemon in half and squeeze the juice from both halves over the salmon and rice.
19. Sprinkle the chopped dill evenly over everything.
20. Fluff the rice with a fork before serving.

A perfectly cooked salmon should flake easily with a fork while the rice absorbs all those lovely pan juices. The lemon and dill brighten up the rich flavors, making each bite feel both comforting and refreshing. Try serving it with a simple arugula salad tossed in lemon vinaigrette for a complete meal that’s weeknight-easy but company-worthy.

Salmon and Mushroom Risotto

Remember those cozy nights when you want something fancy but don’t want to spend hours in the kitchen? This salmon and mushroom risotto hits that sweet spot perfectly—creamy, comforting, and surprisingly simple to pull off.

Ingredients

• Arborio rice – 1 cup
• Salmon fillet – 1 lb
• Cremini mushrooms – 8 oz
• Chicken broth – 4 cups
• White wine – ½ cup
• Yellow onion – ½ cup, diced
• Garlic – 2 cloves, minced
• Butter – 3 tbsp
• Parmesan cheese – ½ cup, grated
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Fresh parsley – 2 tbsp, chopped

Instructions

1. Heat chicken broth in a saucepan until simmering, then reduce heat to low to keep warm.
2. Pat salmon dry with paper towels and season both sides with ½ tsp salt and ¼ tsp black pepper.
3. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
4. Place salmon skin-side up and cook for 4 minutes until golden brown.
5. Flip salmon and cook for another 3 minutes until internal temperature reaches 145°F.
6. Transfer salmon to a plate and flake into large chunks with a fork.
7. Add remaining 1 tbsp olive oil to the same skillet over medium heat.
8. Sauté diced onion for 3 minutes until translucent.
9. Add minced garlic and sliced cremini mushrooms, cooking for 5 minutes until mushrooms release their liquid.
10. Stir in Arborio rice and toast for 1 minute until edges look translucent.
11. Pour in white wine and simmer while stirring until fully absorbed.
12. Add ½ cup warm broth and stir continuously until liquid is absorbed.
13. Repeat adding broth ½ cup at a time, stirring after each addition until absorbed, for 18–20 minutes total.
14. Test rice for doneness—it should be tender but slightly firm to the bite.
15. Remove skillet from heat and stir in butter, grated Parmesan, remaining salt, and pepper.
16. Gently fold in flaked salmon and chopped parsley.

Gorgeously creamy with pops of tender salmon and earthy mushrooms, this risotto feels indulgent yet balanced. Try serving it with a crisp arugula salad on the side, or top with extra Parmesan and lemon zest for a bright finish.

Asian-Inspired Salmon Rice Noodle Salad

Keeping things fresh and flavorful is my go-to for busy weeknights, and this Asian-inspired salmon rice noodle salad totally delivers. You get tender salmon, chewy noodles, and crisp veggies all tossed in a zesty dressing that comes together in no time.

Ingredients

Salmon fillet – 1 lb
Rice noodles – 8 oz
Soy sauce – 3 tbsp
Lime – 1
Cucumber – 1
Carrot – 1
Green onions – 3
Sesame oil – 1 tbsp
Ginger – 1 tbsp, grated
Garlic – 2 cloves, minced

Instructions

1. Preheat your oven to 400°F.
2. Place the salmon fillet skin-side down on a baking sheet lined with parchment paper.
3. Bake the salmon for 12–15 minutes, until it flakes easily with a fork.
4. Let the salmon cool for 5 minutes, then flake it into large chunks using a fork.
5. Bring a large pot of water to a rolling boil.
6. Add the rice noodles and cook for 4–6 minutes, until tender but still chewy.
7. Drain the noodles immediately and rinse under cold water to stop the cooking process.
8. In a small bowl, whisk together the soy sauce, juice from the lime, sesame oil, grated ginger, and minced garlic.
9. Thinly slice the cucumber into half-moons.
10. Peel the carrot and shred it using a box grater.
11. Chop the green onions into thin slices.
12. In a large bowl, combine the cooled noodles, flaked salmon, cucumber, carrot, and green onions.
13. Pour the dressing over the salad and toss gently to coat everything evenly.

Here’s the best part: the chewy noodles and flaky salmon soak up that tangy ginger-lime dressing, while the cucumber and carrot add a refreshing crunch. Try serving it chilled with extra lime wedges for squeezing over the top—it makes a fantastic next-day lunch too!

Salmon and Asparagus Lemon Rice Bake

Oh, you know those nights when you want something delicious but don’t want to fuss with multiple pans? This one-pan wonder comes together so easily and fills your kitchen with the most amazing lemony aroma. It’s the kind of meal that feels fancy but is actually super simple to pull off.

Ingredients

Salmon fillets – 1 lb
Asparagus – 1 bunch
White rice – 1 cup
Chicken broth – 2 cups
Lemon – 1
Garlic – 3 cloves
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F.
2. Rinse 1 cup of white rice under cold water until the water runs clear to remove excess starch.
3. Mince 3 cloves of garlic.
4. Zest and juice 1 lemon, keeping them separate.
5. Trim the tough ends from 1 bunch of asparagus and cut into 2-inch pieces.
6. Pat 1 lb of salmon fillets dry with paper towels and season both sides with 1 tsp salt and ½ tsp black pepper.
7. Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat for 2 minutes.
8. Place salmon fillets skin-side up in the hot skillet and sear for 3 minutes until golden brown.
9. Flip salmon and cook for 2 more minutes, then transfer to a plate.
10. Add minced garlic to the same skillet and cook for 30 seconds until fragrant.
11. Pour in rinsed rice and stir to coat with the oil and garlic.
12. Add 2 cups chicken broth and lemon juice, stirring to combine.
13. Bring the mixture to a simmer, then arrange asparagus pieces evenly over the rice.
14. Place seared salmon fillets on top of the asparagus.
15. Sprinkle lemon zest over everything in the skillet.
16. Cover the skillet tightly with foil and transfer to the preheated oven.
17. Bake for 25 minutes until rice is tender and has absorbed most of the liquid.
18. Remove from oven and let rest covered for 5 minutes to allow the rice to finish absorbing any remaining liquid.

What you get is this incredible harmony of textures – flaky salmon, tender-crisp asparagus, and perfectly cooked rice that’s infused with lemon. The rice develops this wonderful crust on the bottom while staying moist throughout. Try serving it with extra lemon wedges for squeezing over top, or crumble some feta over it for a creamy contrast.

One-Pot Salmon and Rice Casserole

Wondering how to get a healthy, delicious dinner on the table with minimal cleanup? This one-pot salmon and rice casserole is your answer. It’s a complete meal that comes together effortlessly, perfect for those busy weeknights when you just can’t face a sink full of dishes.

Ingredients

Salmon fillets – 1 lb
Long-grain white rice – 1 cup
Chicken broth – 2 cups
Heavy cream – ½ cup
Lemon – 1
Garlic – 2 cloves
Fresh dill – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Olive oil – 1 tbsp

Instructions

1. Preheat your oven to 375°F.
2. Pat the salmon fillets completely dry with paper towels.
3. Season both sides of the salmon fillets with ½ teaspoon of salt and ¼ teaspoon of black pepper.
4. Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat for 1 minute.
5. Place the salmon fillets in the hot skillet, skin-side up.
6. Sear the salmon for 3 minutes until a golden-brown crust forms on the bottom.
7. Remove the salmon from the skillet and set it aside on a plate.
8. Mince the 2 cloves of garlic.
9. Add the minced garlic to the same skillet and cook for 1 minute until fragrant.
10. Pour 1 cup of long-grain white rice into the skillet and stir to coat it in the oil and garlic.
11. Add 2 cups of chicken broth and ½ cup of heavy cream to the skillet, stirring to combine.
12. Bring the liquid to a simmer, which should take about 2-3 minutes.
13. Chop 2 tablespoons of fresh dill.
14. Zest the entire lemon, then cut it in half.
15. Stir the chopped dill and lemon zest into the rice mixture in the skillet.
16. Season the rice mixture with the remaining ½ teaspoon of salt and ¼ teaspoon of black pepper.
17. Nestle the seared salmon fillets, skin-side down, into the rice mixture.
18. Squeeze the juice from one half of the lemon over the salmon and rice.
19. Transfer the entire skillet to the preheated 375°F oven.
20. Bake for 20 minutes, or until the rice has absorbed all the liquid and is tender.
21. Remove the skillet from the oven and let it rest for 5 minutes before serving. Ultimately, you get perfectly flaky salmon and creamy, flavorful rice all from one pan. The lemon brightens everything up, while the dill adds a fresh, herby note that makes this simple dish feel special. Try serving it with a simple green salad or some crusty bread to soak up every last bit of the delicious sauce.

Salmon Poke Bowl with Sushi Rice

Tired of the same old lunch routine? You’ve got to try this salmon poke bowl—it’s fresh, fast, and totally customizable. Think of it as a deconstructed sushi roll in a bowl, perfect for a healthy weeknight dinner or impressive enough for guests.

Ingredients

Sushi rice – 1 cup
Water – 1¼ cups
Rice vinegar – 2 tbsp
Sugar – 1 tbsp
Salt – ½ tsp
Fresh salmon – 12 oz
Soy sauce – 3 tbsp
Sesame oil – 1 tbsp
Green onions – 2
Avocado – 1
Cucumber – ½
Sesame seeds – 1 tbsp

Instructions

1. Rinse 1 cup of sushi rice under cold water until the water runs clear.
2. Combine the rinsed rice and 1¼ cups water in a medium saucepan.
3. Bring the rice to a boil over high heat, then immediately reduce to low heat.
4. Cover the saucepan and simmer for 18 minutes.
5. Remove the saucepan from heat and let it stand covered for 10 minutes.
6. Heat 2 tbsp rice vinegar, 1 tbsp sugar, and ½ tsp salt in a small saucepan over low heat until dissolved.
7. Fold the vinegar mixture into the cooked rice with a rice paddle using slicing motions.
8. Spread the seasoned rice on a baking sheet to cool to room temperature.
9. Cut 12 oz fresh salmon into ½-inch cubes using a sharp knife.
10. Combine 3 tbsp soy sauce and 1 tbsp sesame oil in a medium bowl.
11. Add the salmon cubes to the soy sauce mixture and gently toss to coat.
12. Thinly slice 2 green onions, separating the white and green parts.
13. Add the white parts of the green onions to the salmon mixture.
14. Let the salmon marinate at room temperature for 10 minutes.
15. Slice 1 avocado and ½ cucumber into thin pieces while the salmon marinates.
16. Divide the cooled rice between two bowls.
17. Arrange the marinated salmon, avocado slices, and cucumber slices over the rice.
18. Sprinkle with the green parts of the onions and 1 tbsp sesame seeds.

Grab your chopsticks and dig in! The cool, creamy avocado balances the salty-sweet marinated salmon beautifully against the slightly tangy rice. For an extra kick, drizzle with sriracha or serve with crispy seaweed snacks on the side.

Smoked Salmon and Wild Rice Salad

Just when you need something fresh but satisfying, this smoked salmon and wild rice salad delivers. You get that perfect balance of hearty grains, smoky fish, and bright crunch. It’s one of those make-ahead lunches that actually gets better as it sits.

Ingredients

Wild Rice – 1 cup
Water – 3 cups
Smoked Salmon – 8 oz
English Cucumber – 1
Red Onion – ½
Fresh Dill – ¼ cup
Lemon – 1
Extra Virgin Olive Oil – 3 tbsp
Salt – ½ tsp
Black Pepper – ¼ tsp

Instructions

1. Rinse 1 cup of wild rice under cold water in a fine-mesh strainer for 1 minute to remove excess starch. 2. Combine the rinsed rice and 3 cups of water in a medium saucepan. 3. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 45 minutes. 4. Check the rice—it’s done when most grains have split open and are tender but still chewy. 5. Drain any excess water and spread the cooked rice on a baking sheet to cool completely for 20 minutes. 6. While the rice cools, chop 8 oz of smoked salmon into ½-inch pieces. 7. Dice 1 English cucumber and ½ red onion into ¼-inch pieces. 8. Finely chop ¼ cup fresh dill. 9. Juice 1 lemon to get 3 tablespoons of fresh lemon juice. 10. In a large bowl, whisk together 3 tbsp extra virgin olive oil, 3 tbsp lemon juice, ½ tsp salt, and ¼ tsp black pepper. 11. Add the cooled rice, smoked salmon, cucumber, red onion, and dill to the bowl. 12. Gently toss everything until evenly coated with the dressing. 13. Taste and adjust seasoning with more salt if needed. 14. Chill the salad in the refrigerator for at least 30 minutes before serving to let flavors meld. Usually, the wild rice gives this salad a wonderful nutty chew, while the smoked salmon adds that savory richness. I love scooping it into butter lettuce cups for a low-carb lunch, or piling it high on toasted sourdough for an open-faced sandwich situation.

Salmon and Spinach Rice Gratin

Remember those cozy nights when you just want something comforting but still healthy? This salmon and spinach rice gratin hits all the right notes—it’s creamy, satisfying, and packed with goodness.

Ingredients

• Cooked rice – 2 cups
• Salmon fillet – 1 lb
• Fresh spinach – 4 cups
• Heavy cream – 1 cup
• Shredded cheddar cheese – 1 cup
• Butter – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F.
2. Place the salmon fillet skin-side down on a baking sheet lined with parchment paper.
3. Bake the salmon for 12–15 minutes, until it flakes easily with a fork.
4. Remove the salmon from the oven and let it cool for 5 minutes.
5. Flake the salmon into bite-sized pieces, discarding the skin.
6. Melt the butter in a large oven-safe skillet over medium heat.
7. Sauté the minced garlic for 1 minute, until fragrant.
8. Add the fresh spinach and cook for 3–4 minutes, stirring constantly, until wilted.
9. Tip: Squeeze out excess liquid from the spinach to prevent a soggy gratin.
10. Add the cooked rice to the skillet and stir to combine.
11. Pour in the heavy cream and season with salt and black pepper.
12. Gently fold in the flaked salmon.
13. Sprinkle the shredded cheddar cheese evenly over the top.
14. Tip: For extra browning, place the skillet under the broiler for the last 2 minutes.
15. Transfer the skillet to the preheated oven and bake for 20–25 minutes, until the cheese is golden and bubbly.
16. Tip: Let the gratin rest for 5 minutes before serving to allow the flavors to meld.

And just like that, you’ve got a dish with creamy rice, tender salmon, and a cheesy golden crust. Serve it straight from the skillet for a rustic family dinner, or pair it with a crisp green salad for a complete meal.

Jerk Salmon with Coconut Rice and Beans

Wondering how to bring Caribbean sunshine to your dinner table? You’ve got to try this jerk salmon with coconut rice and beans. It’s bold, comforting, and easier than you think to whip up on a busy night.

Ingredients

Salmon fillets – 4 (6 oz each)
Jerk seasoning – 2 tbsp
Olive oil – 1 tbsp
Jasmine rice – 1 cup
Coconut milk – 1 (13.5 oz) can
Black beans – 1 (15 oz) can, drained and rinsed
Water – 1 cup
Salt – ½ tsp

Instructions

1. Preheat your oven to 400°F.
2. Pat the salmon fillets dry with paper towels.
3. Rub the salmon fillets evenly with 2 tbsp jerk seasoning.
4. Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat for 2 minutes.
5. Place the salmon skin-side up in the hot skillet.
6. Sear the salmon for 3 minutes until a golden crust forms.
7. Flip the salmon carefully with a spatula.
8. Transfer the skillet to the preheated oven.
9. Bake the salmon for 8–10 minutes until it flakes easily with a fork.
10. Rinse 1 cup jasmine rice under cold water until the water runs clear.
11. Combine the rinsed rice, 1 can coconut milk, 1 cup water, and ½ tsp salt in a medium saucepan.
12. Bring the rice mixture to a boil over high heat.
13. Reduce the heat to low and cover the saucepan.
14. Simmer the rice for 15 minutes without lifting the lid.
15. Remove the saucepan from heat and let it stand covered for 5 minutes.
16. Fluff the rice gently with a fork.
17. Stir in 1 can drained and rinsed black beans.
18. Serve the salmon over the coconut rice and beans.
So flaky salmon meets creamy, slightly sweet rice with a kick of spice. Try it with a squeeze of lime or topped with fresh mango salsa for a burst of brightness that balances the heat perfectly.

Salmon and Pea Risotto with Parmesan

Very few dishes feel as comforting and elegant as a creamy risotto, and this salmon version is no exception. You’ll love how the rich fish pairs with sweet peas and salty Parmesan—it’s restaurant-quality comfort food you can make any night of the week.

Ingredients

Salmon fillets – 1 lb
Arborio rice – 1 ½ cups
Chicken broth – 4 cups
Frozen peas – 1 cup
Parmesan cheese – ¾ cup grated
Butter – 2 tbsp
Onion – 1 medium, diced
Garlic – 2 cloves, minced
White wine – ½ cup
Olive oil – 1 tbsp
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Heat the chicken broth in a separate saucepan until it simmers, then reduce heat to low to keep it warm.
2. Pat the salmon fillets dry with paper towels and season both sides with ½ teaspoon salt and ¼ teaspoon black pepper.
3. Heat olive oil in a large skillet over medium-high heat until it shimmers.
4. Place salmon skin-side up in the hot skillet and cook for 4 minutes without moving it to get a golden crust.
5. Flip the salmon and cook for another 3 minutes until the internal temperature reaches 145°F.
6. Transfer salmon to a plate and use a fork to flake it into large chunks, discarding the skin.
7. Melt butter in the same skillet over medium heat.
8. Add diced onion and cook for 5 minutes until translucent and fragrant.
9. Stir in minced garlic and cook for 30 seconds until fragrant but not browned.
10. Add Arborio rice and toast for 2 minutes, stirring constantly until the grains look slightly translucent around the edges.
11. Pour in white wine and cook while stirring until the liquid is fully absorbed, about 2 minutes.
12. Add 1 cup of warm broth and stir continuously until the rice absorbs most of the liquid.
13. Continue adding broth ½ cup at a time, stirring constantly and waiting until each addition is nearly absorbed before adding more—this process should take about 18-20 minutes total.
14. Test the rice—it should be tender but still slightly firm to the bite (al dente) with a creamy sauce surrounding the grains.
15. Stir in frozen peas and cook for 2 minutes until heated through.
16. Remove the skillet from heat and stir in grated Parmesan cheese until melted and creamy.
17. Gently fold in the flaked salmon and remaining ¼ teaspoon black pepper.
18. Let the risotto rest for 2 minutes off heat before serving to allow flavors to meld. Just imagine that first bite—creamy rice with tender salmon flakes and bursts of sweet peas, all wrapped in savory Parmesan richness. Try topping it with extra grated cheese and fresh lemon zest for a bright finish that cuts through the richness perfectly.

Salmon Fried Rice with Scrambled Eggs

Busy weeknights call for quick, satisfying meals that feel like a treat. This salmon fried rice with scrambled eggs comes together in under 30 minutes using mostly pantry staples. You’ll love how the flaky salmon and creamy eggs transform simple rice into something special.

Ingredients

Salmon fillet – 1 lb
Cooked white rice – 3 cups
Eggs – 3 large
Soy sauce – 2 tbsp
Vegetable oil – 2 tbsp
Green onions – ¼ cup chopped
Garlic – 2 cloves minced

Instructions

1. Pat the salmon fillet completely dry with paper towels.
2. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering.
3. Place salmon skin-side down in the hot skillet and cook for 4 minutes without moving.
4. Flip salmon and cook for another 3 minutes until internal temperature reaches 145°F.
5. Remove salmon from skillet and flake into bite-sized pieces using two forks.
6. Whisk 3 eggs in a small bowl until no streaks remain.
7. Pour remaining 1 tablespoon oil into the same skillet over medium heat.
8. Add minced garlic and cook for 30 seconds until fragrant.
9. Pour in whisked eggs and let them set for 15 seconds before gently scrambling.
10. Push eggs to one side of the skillet and add cooked rice to the empty space.
11. Break up any clumps in the rice with a spatula and cook for 2 minutes.
12. Combine rice and eggs, then add flaked salmon and chopped green onions.
13. Pour soy sauce evenly over the mixture and stir continuously for 1 minute until heated through.
14. Remove from heat and let rest for 1 minute before serving.
Just look at those golden rice grains speckled with pink salmon and yellow eggs. The texture hits all the right notes—flaky fish, creamy eggs, and slightly chewy rice with that perfect soy sauce umami. Try serving it in bowls with extra green onions sprinkled on top for a restaurant-worthy presentation at home.

Salmon and Broccoli Rice Casserole

You know those nights when you want something comforting but don’t have hours to spend in the kitchen? This salmon and broccoli rice casserole is your answer. It’s the kind of meal that feels like a warm hug but comes together with minimal effort.

Ingredients

Salmon fillets – 1 lb
Broccoli florets – 2 cups
Cooked rice – 3 cups
Cream of mushroom soup – 1 can (10.5 oz)
Milk – ½ cup
Shredded cheddar cheese – 1 cup
Garlic powder – 1 tsp
Salt – ½ tsp
Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F.
2. Place salmon fillets skin-side down on a baking sheet.
3. Bake salmon for 12-15 minutes until flesh flakes easily with a fork.
4. Remove salmon from oven and let cool for 5 minutes.
5. Flake salmon into bite-sized pieces, discarding skin and bones.
6. Steam broccoli florets for 4-5 minutes until bright green and tender-crisp.
7. In a large bowl, combine cream of mushroom soup and milk, whisking until smooth.
8. Stir in cooked rice, flaked salmon, steamed broccoli, garlic powder, salt, and black pepper.
9. Transfer mixture to a 9×13 inch baking dish sprayed with cooking spray.
10. Sprinkle shredded cheddar cheese evenly over the top.
11. Bake at 375°F for 20-25 minutes until cheese is melted and bubbly.
12. Let casserole rest for 5 minutes before serving.

Let this casserole become your new weeknight hero. The creamy rice soaks up all the savory flavors while the broccoli adds fresh crunch. Try serving it with a simple green salad or scooping leftovers into tortillas for next-day fish tacos.

Salmon and Corn Rice Stuffed Peppers

Mmm, you know those nights when you want something delicious but don’t want to spend hours in the kitchen? These salmon and corn rice stuffed peppers are your new go-to—they come together quickly and taste like you put way more effort in than you actually did.

Ingredients

Bell peppers – 4 large
Cooked rice – 2 cups
Canned salmon – 1 (14.5 oz) can
Frozen corn – 1 cup
Olive oil – 2 tbsp
Garlic powder – 1 tsp
Salt – ½ tsp
Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F.
2. Cut the tops off the bell peppers and remove all seeds and membranes.
3. In a large bowl, flake the canned salmon with a fork, making sure to drain any excess liquid first.
4. Add the cooked rice, frozen corn, olive oil, garlic powder, salt, and black pepper to the bowl with the salmon.
5. Mix everything together until well combined—this filling comes together in under 2 minutes.
6. Spoon the salmon and rice mixture evenly into the four prepared bell peppers, packing it down gently as you fill them.
7. Place the stuffed peppers upright in a baking dish.
8. Bake at 375°F for 25-30 minutes, until the peppers are tender but still hold their shape.
9. Let the peppers rest for 5 minutes before serving—this helps the filling set perfectly.
So satisfying with that tender pepper crunch giving way to the flaky salmon and sweet corn. Serve them alongside a simple green salad for a complete meal, or top with a dollop of Greek yogurt for extra creaminess.

Salmon and Kimchi Fried Rice

Got a container of leftover rice and some salmon fillets in your fridge? You’re about to make the most satisfying meal of your week. This salmon and kimchi fried rice comes together in one pan and packs a serious flavor punch.

Ingredients

Salmon fillets – 2 (6 oz each)
Cooked white rice – 3 cups
Kimchi – 1 cup
Eggs – 2
Soy sauce – 2 tbsp
Sesame oil – 1 tbsp
Vegetable oil – 1 tbsp
Green onions – ¼ cup

Instructions

1. Pat the salmon fillets completely dry with paper towels.
2. Heat vegetable oil in a large skillet over medium-high heat until it shimmers.
3. Place salmon fillets skin-side down in the hot skillet.
4. Cook for 4-5 minutes until the skin is crispy and golden brown.
5. Flip the salmon and cook for another 2-3 minutes until cooked through.
6. Remove salmon from the skillet and set aside on a plate.
7. Crack two eggs directly into the same skillet.
8. Scramble the eggs quickly with a spatula for about 1 minute until just set.
9. Add the kimchi to the skillet and cook for 2 minutes, stirring occasionally.
10. Add the cooked white rice to the skillet, breaking up any clumps.
11. Pour soy sauce evenly over the rice mixture.
12. Cook for 3-4 minutes, stirring constantly, until the rice is heated through.
13. Flake the cooked salmon into bite-sized pieces, discarding the skin.
14. Add the flaked salmon to the rice mixture.
15. Drizzle sesame oil over everything and stir to combine.
16. Chop green onions and sprinkle them over the fried rice.
17. Remove from heat and serve immediately.

Here’s why this dish works so well—the crispy rice grains soak up the kimchi’s spicy tang while the salmon adds rich, flaky texture. Try topping it with a fried egg for extra decadence, or serve it alongside quick-pickled cucumbers to cut through the richness.

Salmon and Sweet Potato Rice Pilaf

Lately, you’ve probably been craving something that feels fancy but comes together with minimal effort. This salmon and sweet potato rice pilaf is exactly that kind of meal—it’s hearty, healthy, and perfect for a busy weeknight when you want something satisfying without a lot of fuss.

Ingredients

Salmon fillets – 2 (6 oz each)
Sweet potato – 1 large, peeled and diced
Long-grain white rice – 1 cup
Chicken broth – 2 cups
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Garlic powder – 1 tsp

Instructions

1. Preheat your oven to 400°F.
2. Place the salmon fillets skin-side down on a baking sheet lined with parchment paper.
3. Drizzle 1 tablespoon of olive oil over the salmon fillets.
4. Season the salmon with ½ teaspoon of salt, ¼ teaspoon of black pepper, and ½ teaspoon of garlic powder.
5. Bake the salmon for 12–15 minutes, or until it flakes easily with a fork.
6. While the salmon bakes, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
7. Add the diced sweet potato to the skillet and cook for 5 minutes, stirring occasionally, until it begins to soften.
8. Stir in the rice, coating it with the oil and sweet potato.
9. Pour in the chicken broth and add the remaining ½ teaspoon of salt, ¼ teaspoon of black pepper, and ½ teaspoon of garlic powder.
10. Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and simmer for 18 minutes, or until the rice is tender and the liquid is absorbed. Tip: Don’t peek while it simmers to keep the steam in.
11. Remove the skillet from the heat and let it sit, covered, for 5 minutes. Tip: This allows the rice to finish steaming and become fluffy.
12. Fluff the rice and sweet potato mixture with a fork.
13. Flake the baked salmon into large chunks, discarding the skin if present.
14. Gently fold the flaked salmon into the rice pilaf. Tip: Be careful not to overmix to keep the salmon chunks intact.
15. Serve immediately. Seriously, the flaky salmon and tender sweet potatoes create a wonderful contrast with the fluffy rice, making each bite a mix of savory and subtly sweet flavors. Try topping it with a squeeze of lemon or a sprinkle of fresh herbs for an extra burst of freshness.

Summary

Ultimately, these 20 delicious rice recipes offer endless ways to enjoy salmon in your kitchen. We hope you find new favorites to add to your weekly rotation! Don’t forget to leave a comment telling us which recipe you loved most, and share this roundup with fellow salmon fans on Pinterest. Happy cooking!