Some evenings call for a dinner that’s easy to pull together but still feels like you really cared. This salmon and rice dinner fits that need perfectly. It’s one of those meals where the kitchen smells inviting enough to make you pause before serving—garlic and butter mingling with the crispness of salmon skin, the gentle steam of fluffy rice rising as you plate up. I remember the first time I made this, my mind was halfway through a grocery list, but the sizzle of the salmon snapped me back. The skin didn’t crisp evenly at first, and I was worried it might stick or tear, but it turned out just fine—sometimes dinner doesn’t have to be perfect to be good.

Why You’ll Love It:

It’s straightforward, which means less time stressing and more time enjoying your meal. It’s simple—and that’s kind of the point.
The crispy salmon skin adds a satisfying texture contrast that makes every bite interesting.
Fluffy rice acts as the perfect canvas for the savory salmon and vibrant vegetables, soaking up every last bit of flavor.
The sautéed vegetables bring color and freshness, making the plate feel complete without extra fuss.

If you’re worried about timing or equipment, I usually just rely on a good skillet and a reliable pot for the rice. No fancy gadgets needed here, which makes it all the more approachable. Sometimes I swap out broccoli for whatever green is in my fridge, and carrots for bell peppers when I feel like it—nothing too rigid.

Salmon and Rice Dinner

Print Recipe

A simple, healthy, and flavorful salmon and rice dinner featuring pan-seared salmon fillets served with fluffy steamed white rice and a side of sautéed vegetables.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 2

Ingredients

Scale

2 salmon fillets (6 ounces each), skin on
1 cup long-grain white rice
2 cups water
1 tablespoon olive oil
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1 tablespoon unsalted butter
1 cup broccoli florets
1 medium carrot, peeled and sliced
1 clove garlic, minced
1 teaspoon lemon juice

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Instructions

Rinse the rice under cold water until the water runs clear.
In a medium saucepan, combine the rinsed rice, 2 cups of water, and 1/4 teaspoon salt. Bring to a boil over high heat.
Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed and rice is tender.
While the rice cooks, heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat.
Pat the salmon fillets dry with paper towels and season both sides with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
Place the salmon fillets skin-side down in the hot skillet and cook for 4-5 minutes without moving them, until the skin is crispy.
Flip the salmon fillets and cook for an additional 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork.
Remove the salmon from the skillet and set aside, keeping warm.
In the same skillet, add 1 tablespoon unsalted butter and melt over medium heat.
Add the minced garlic, broccoli florets, and sliced carrot. Sauté for 5-6 minutes until the vegetables are tender-crisp.
Season the vegetables with the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper.
Stir in 1 teaspoon lemon juice and remove from heat.
Fluff the cooked rice with a fork and divide it between two plates.
Place a salmon fillet on each plate alongside the sautéed vegetables.
Serve immediately.

Kitchen Notes: You don’t need anything complicated to get this on the table. A decent non-stick skillet helps with that salmon skin crisping but if you only have stainless steel, just keep the heat moderate and patience handy. Serving this with a wedge of lemon on the side can brighten things up more than you’d expect. I’ve tried swapping the white rice for brown or jasmine once or twice, but the texture changes enough that I stick with long-grain white most nights. Also, if you want to mix up the veggies, adding a handful of snap peas or some thinly sliced zucchini works nicely, but I haven’t tested all those combos thoroughly yet.

FAQ:

Can I prepare this ahead of time? Yes, leftovers keep well refrigerated for a day or two, just reheat gently to avoid drying out the salmon. What if I don’t have fresh salmon? Frozen fillets work fine if thawed properly beforehand. Is the salmon skin edible? Absolutely—it’s the star of the texture show here.

Give this salmon and rice dinner a try when you want dinner that’s friendly to your schedule but still feels like a little celebration. Save it, print it, make it yours.