Last month I was craving something simple but wholesome, and this dish honestly saved my week. One Pot Salmon and Rice is the kind of recipe that feels warm, comforting, and nourishing after a long day. It brings together tender salmon, fluffy rice, garlic, onion, broth, butter, and lemon in one pot, creating a complete and satisfying meal with almost no cleanup. The best part in this recipe is how the salmon gently steams over the rice, staying juicy without becoming dry. And the smell is heavenly—garlic, butter, and lemon mixing in the pot like something you’d serve at a cozy dinner gathering. It’s a comforting kind of aroma that fills the home and makes you feel relaxed before you even taste it.

I have made this recipe many times, especially on days when I’m juggling work and errands. I use long-grain white rice because it always cooks fluffy and absorbs flavor well. I use real butter and fresh lemon juice. Always. Those two ingredients give the dish richness and brightness that make it taste fresh and homemade every single time.

You can serve this with a fresh green salad on the side, some roasted vegetables, also with warm crusty bread if you want something extra comforting or need to stretch the meal a little further.

Its Perfect For:

• Quick weeknight dinners
• Healthy and balanced meals
• Light family lunches
• Meal prep for busy schedules
• Anyone who loves salmon but wants a simple recipe

Ingredients

• 1 lb salmon fillets (skinless, cut into large chunks)
• 1 1/2 cups long-grain white rice, rinsed
• 3 cups chicken broth or vegetable broth
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 1 tablespoon butter
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon ground black pepper
• 1 teaspoon paprika
• 1 tablespoon lemon juice
• 1/2 lemon, sliced
• 1/4 cup chopped parsley
• Optional: 1/2 teaspoon chili flakes, 1/2 cup peas, or 1/2 cup diced carrots

Kitchen Equipment You’ll Need

• Large deep skillet or heavy pot with a tight-fitting lid
• Cutting board and sharp knife
• Measuring cups and spoons
• Wooden spoon or silicone spatula
• Lemon squeezer (optional but helpful)

How to Make One Pot Salmon and Rice

Step 1

Sauté the aromatics: Heat olive oil and butter in a large deep skillet or pot over medium heat. Once the butter melts, add the chopped onion and cook for 3–4 minutes until it turns soft and translucent. Stir in the minced garlic and cook for another 30–60 seconds until fragrant, ensuring it doesn’t burn.

Step 2

Bloom the spices: Add paprika, salt, and black pepper directly into the pot and stir to coat the onion and garlic. Heating the spices briefly helps release their oils and enhances the overall flavor of the rice and salmon.

Step 3

Add and sauté the rice: Pour the rinsed rice into the pot and stir well, letting it sauté with the aromatics for about 1–2 minutes. This helps the grains absorb flavor before cooking and prevents them from sticking together later.

Step 4

Pour in the broth: Slowly add the chicken or vegetable broth while stirring. Bring the mixture to a gentle simmer. Taste the broth and adjust seasoning if needed—this is your chance to fine-tune saltiness before the rice absorbs it.

Add optional vegetables (if using): If adding peas, carrots, or chili flakes, stir them in now so they cook evenly with the rice.

Step 5

Layer the salmon: Place the salmon pieces gently on top of the simmering rice. Do not stir. Drizzle the lemon juice over the salmon and lay a few lemon slices on top for extra brightness as it steams.

Step 6

Cover and cook: Reduce heat to low, cover the pot tightly, and cook for 15–18 minutes. Avoid lifting the lid during this time to keep the steam trapped—this ensures the rice cooks evenly and the salmon stays moist and tender.

Step 7

Rest the dish: Once the rice is cooked and the liquid is absorbed, turn off the heat and let the pot sit covered for 5 minutes. This resting period allows the steam to finish cooking the salmon gently without drying it out.

Step 8

Fluff and serve: Remove the lemon slices and use a fork to gently fluff the rice around the salmon. Sprinkle parsley on top and serve warm. The salmon should be flaky and juicy, and the rice perfectly tender with a hint of lemon.

Tips for Best One Pot Salmon and Rice

• Rinse the rice well.
  Rinsing removes extra starch and helps the rice cook fluffy instead of sticky.
  Do this until the water is almost clear to get the best texture.
  It makes a big difference in one-pot dishes.
• Use broth instead of water.
  Broth gives the rice wonderful depth and enhances flavor.
  It seasons the grains from the inside as they cook.
  This makes the dish taste richer and more complete.
• Don’t stir once the salmon is added.
  Stirring can break the salmon into small pieces too early.
  Let it sit gently on top so it steams beautifully.
  This keeps the fish tender and flaky.
• Keep the lid closed while cooking.
  The trapped steam cooks the rice evenly and keeps it soft.
  Opening the lid too often releases heat you need.
  Patience gives you the best texture.
• Adjust seasoning before cooking.
  Taste the broth once the spices are added.
  Make sure the salt and flavor level are where you want them.
  The rice will absorb everything.
• Let the dish rest for 5 minutes.
  Resting allows steam to finish cooking the food gently.
  It keeps the salmon juicy and prevents mushy rice.
  This small step gives a perfect finish.
• Add lemon slices on top.
  As the salmon cooks, the lemon warms and releases aroma.
  It adds a fresh citrus note without overpowering the dish.
  It makes the meal feel lighter and brighter.

Optional Ingredients

• Fresh dill or thyme
• Chili flakes
• Peas
• Carrots
• Coconut milk
• Capers

How to Serve One Pot Salmon and Rice?

I love serving One Pot Salmon and Rice directly from the pot because it creates a warm, inviting atmosphere at the table. When you lift the lid, the steam carries a beautiful scent of garlic, broth, and lemon that instantly feels comforting. I gently scoop the rice to keep the grains fluffy, then place a tender piece of salmon on each plate so every serving has both texture and flavor.

I also like adding small finishing touches to brighten the dish. Sometimes I drizzle a little olive oil for shine, squeeze extra lemon for freshness, or sprinkle chopped parsley to add color. These simple additions make the dish look vibrant and give a light, clean taste that balances the richness of the salmon and butter. If I’m serving guests, I often lay extra lemon slices around the platter because it makes the dish look elegant without effort.

I enjoy pairing this meal with something crisp and fresh. A cucumber salad, roasted broccoli, or sautéed spinach works perfectly with the soft rice. The contrast feels refreshing and keeps the meal from feeling too heavy. If I want something extra cozy, I serve it with warm crusty bread so we can soak up the buttery broth that settles at the bottom of the pot. It completes the meal beautifully.

Is One Pot Salmon and Rice Healthy?

Yes, it is. Salmon is naturally rich in omega-3 fatty acids, which support heart and brain health. Paired with rice, it creates a balanced meal that fuels your body without feeling heavy.

Because everything cooks in one pot, you don’t need a lot of extra oil. The nutrients stay in the pot rather than being lost during cooking, making the dish wholesome and nourishing.

Variations and Substitutions

• Lemon Herb Variation
  Add fresh dill, parsley, and lemon zest to brighten the dish.
  This gives the meal beautiful color and refreshing flavor.
  It pairs wonderfully with salads or light vegetables.
  Use chicken or vegetable broth for the best taste.
• Creamy Coconut Version
  Replace one cup of broth with coconut milk for creaminess.
  It adds subtle sweetness and richness.
  A pinch of turmeric can make it beautifully golden.
  Peas work great in this version.
• Spicy Chili Salmon
  Add chili flakes or sliced red chili for gentle heat.
  The spice blends into the rice without overwhelming the dish.
  Finish with lime juice to make flavors pop.
  Perfect for those who love bold meals.
• Garlic Butter Version
  Use extra garlic and two tablespoons of butter.
  This creates a deep, rich flavor profile.
  Great for cozy nights when you crave comfort.
  Serve with warm bread for dipping.
• Veggie-Packed Variation
  Add carrots, peas, spinach, or corn for more nutrients.
  The vegetables create extra texture and color.
  It turns the dish into a complete one-pot meal.
  Adjust broth slightly if adding many vegetables.
• Brown Rice Substitution
  Use brown rice for a healthier, nuttier version.
  It needs more broth and more cooking time.
  Add salmon later so it stays tender.
  The texture becomes heartier but still delicious.
• Herb-Crusted Salmon Version
  Season salmon with oregano, basil, and thyme first.
  As it steams, it forms a lovely herb crust.
  It smells incredible and tastes even better.
  Serve with fresh lemon wedges.
• Ginger Sesame Twist
  Add grated ginger and a splash of soy sauce to the broth.
  This creates a light Asian-inspired flavor.
  Top with sesame seeds for a finishing touch.
  Serve with sautéed bok choy for a full meal.

How to Store and How to Reheat

Store leftovers in an airtight container once cooled. The rice and salmon stay fresh in the refrigerator for up to three days. Avoid leaving it out at room temperature for too long to keep it safe and flavorful.

To reheat, place a portion in a microwave-safe bowl and sprinkle a tablespoon of water or broth on top. Cover it and microwave for 1–2 minutes. The extra liquid helps keep the rice soft and prevents the salmon from drying out.

Frequently Asked Questions About  One Pot Salmon and Rice

Can I use frozen salmon?

Yes, frozen salmon works as long as you thaw it completely before cooking. Thawing removes excess water that could affect the texture of the rice. Patting the salmon dry helps it absorb seasoning better and cook evenly on top of the rice.

Can I use brown rice instead of white rice?

You can, but brown rice needs more liquid and longer cooking. Increase the broth and cook the rice first before adding the salmon halfway through. This prevents the salmon from overcooking while the rice becomes tender.

Can I make the recipe dairy-free?

Absolutely. Just swap butter for olive oil, coconut oil, or avocado oil. The dish remains aromatic and flavorful because the garlic, onion, lemon, and broth carry most of the taste. The texture of the rice stays soft and fluffy without dairy.

Is this recipe good for meal prep?

Yes, it reheats beautifully and stays tender for days. Store in meal-sized containers for convenience. Adding a splash of broth when reheating brings back moisture and keeps the rice from drying out.

One Pot Salmon and Rice Recipe

Recipe by Maria MeyerCourse: Main CourseCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

25

minutes

Enjoy this comforting One Pot Salmon and Rice recipe made with tender salmon, fluffy garlic-infused rice, lemon, and broth. A simple, healthy, and flavorful meal perfect for busy nights, meal prep, and family dinners.

Ingredients

• 1 lb salmon fillets (skinless, cut into large chunks)

• 1 1/2 cups long-grain white rice, rinsed

• 3 cups chicken broth or vegetable broth

• 1 tablespoon olive oil

• 3 cloves garlic, minced

• 1 small onion, finely chopped

• 1 tablespoon butter

• 1 teaspoon salt (adjust to taste)

• 1/2 teaspoon ground black pepper

• 1 teaspoon paprika

• 1 tablespoon lemon juice

• 1/2 lemon, sliced

• 1/4 cup chopped parsley

• Optional: 1/2 teaspoon chili flakes, 1/2 cup peas, or 1/2 cup diced carrots

Directions

• Sauté the aromatics: Heat olive oil and butter in a large deep skillet or pot over medium heat. Once the butter melts, add the chopped onion and cook for 3–4 minutes until it turns soft and translucent. Stir in the minced garlic and cook for another 30–60 seconds until fragrant, ensuring it doesn’t burn.
• Bloom the spices: Add paprika, salt, and black pepper directly into the pot and stir to coat the onion and garlic. Heating the spices briefly helps release their oils and enhances the overall flavor of the rice and salmon.
• Add and sauté the rice: Pour the rinsed rice into the pot and stir well, letting it sauté with the aromatics for about 1–2 minutes. This helps the grains absorb flavor before cooking and prevents them from sticking together later.
• Pour in the broth: Slowly add the chicken or vegetable broth while stirring. Bring the mixture to a gentle simmer. Taste the broth and adjust seasoning if needed—this is your chance to fine-tune saltiness before the rice absorbs it.
• Add optional vegetables (if using): If adding peas, carrots, or chili flakes, stir them in now so they cook evenly with the rice.
• Layer the salmon: Place the salmon pieces gently on top of the simmering rice. Do not stir. Drizzle the lemon juice over the salmon and lay a few lemon slices on top for extra brightness as it steams.
• Cover and cook: Reduce heat to low, cover the pot tightly, and cook for 15–18 minutes. Avoid lifting the lid during this time to keep the steam trapped—this ensures the rice cooks evenly and the salmon stays moist and tender.
• Rest the dish: Once the rice is cooked and the liquid is absorbed, turn off the heat and let the pot sit covered for 5 minutes. This resting period allows the steam to finish cooking the salmon gently without drying it out.
• Fluff and serve: Remove the lemon slices and use a fork to gently fluff the rice around the salmon. Sprinkle parsley on top and serve warm. The salmon should be flaky and juicy, and the rice perfectly tender with a hint of lemon.