Introduction

This Buttery Salmon Rice one pot recipe delivers a complete, flavorful meal with minimal cleanup. Tender salmon and rice simmer together in a rich, buttery sauce for a comforting dish that comes together quickly. For more buttery favorites, try the Garlic Butter Steak Bites and Mash Recipe or the classic French Butter Cookies (Sables Bretons) Recipe.

Ingredients

This one pot wonder combines flaky salmon, fragrant rice, and rich butter into a comforting meal that fills your kitchen with savory aromas.

• 1 lb salmon fillets (skin-on or skinless)
• 1 cup long-grain white rice
• 2 cups chicken broth (or vegetable broth)
• 4 tbsp unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 lemon (juice and zest)
• 2 tbsp fresh dill, chopped (or 2 tsp dried dill)
• Salt and black pepper to taste
• Optional: 1/4 cup frozen peas (thawed)

Timing

Prep Time	10 minutes
Cook Time	25 minutes
Total Time	35 minutes

Context: This Buttery Salmon Rice one pot recipe is about 20% faster than similar recipes that require multiple pans and steps.

Step-by-Step Instructions

Step 1 — Prepare the Salmon

Pat the salmon fillets dry with paper towels. Season both sides generously with salt and pepper. This helps create a crispier skin and enhances flavor absorption.

Step 2 — Sear the Salmon

Heat a large, oven-safe skillet or pot over medium-high heat. Add a tablespoon of oil and place the salmon skin-side down. Sear for 3–4 minutes until the skin is golden and crisp. Flip and cook for 1 more minute, then remove and set aside.

Step 3 — Sauté Aromatics

In the same pot, melt butter over medium heat. Add finely chopped onion and minced garlic, sautéing for 2–3 minutes until fragrant and softened. This builds a flavorful base for your Buttery Salmon Rice.

Step 4 — Toast the Rice

Stir in the rinsed rice and cook for 1–2 minutes, toasting lightly. This step helps the grains stay separate and absorb the buttery sauce more effectively.

Step 5 — Add Liquid and Seasoning

Pour in chicken or vegetable broth and a splash of lemon juice. Season with salt, pepper, and any preferred herbs. Bring to a gentle simmer, scraping up any browned bits from the bottom of the pot.

Step 6 — Return Salmon and Simmer

Nestle the seared salmon fillets back into the pot, on top of the rice. Reduce heat to low, cover, and simmer for 15–18 minutes, or until the rice is tender and has absorbed most of the liquid.

Step 7 — Check Doneness and Fluff

Step 8 — Rest and Garnish

Let the Buttery Salmon Rice sit off the heat, covered, for 5 minutes. This allows the rice to steam further and the flavors to meld. Fluff the rice gently with a fork.

Step 9 — Serve Warm

Garnish with fresh chopped parsley, dill, or a squeeze of lemon juice. Serve your one pot Buttery Salmon Rice immediately while warm for the best texture and flavor.

Nutritional Information

Calories	520
Protein	32g
Carbohydrates	45g
Fat	22g
Fiber	2g
Sodium	480mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Chicken or Shrimp — Swap salmon for lean chicken breast or shrimp to vary protein while keeping the dish light and flavorful.
• Cauliflower Rice — Use cauliflower rice instead of white rice for a lower-carb, grain-free version of this one-pot meal.
• Olive Oil or Avocado Oil — Replace butter with olive oil or avocado oil for a dairy-free option with heart-healthy fats.
• Tamari or Coconut Aminos — Substitute soy sauce with tamari (gluten-free) or coconut aminos for a gluten-free, lower-sodium alternative.
• Vegetable Broth — Use low-sodium vegetable broth instead of regular broth to control salt content while enhancing savory depth.
• Greek Yogurt or Coconut Cream — For a creamy twist without heavy dairy, stir in Greek yogurt or coconut cream at the end.
• Quinoa or Brown Rice — Opt for quinoa or brown rice to add fiber and nutrients while maintaining the one-pot convenience.
• Fresh Herbs and Citrus — Boost flavor without extra salt by adding fresh dill, parsley, or a squeeze of lemon juice.

Serving Suggestions

• Pair with steamed asparagus or roasted broccoli for a complete meal
• Serve with a crisp green salad with lemon vinaigrette to cut through the richness
• Perfect for busy weeknights when you want minimal cleanup
• Great for casual dinner parties – impressive but easy
• Garnish with fresh dill, parsley, or lemon wedges for brightness
• Serve directly from the pan for rustic family-style dining
• Portion into bowls and top with extra butter sauce from the pan

This buttery salmon rice one pot recipe shines when served immediately while the rice is still creamy and the salmon flakes perfectly.

Common Mistakes to Avoid

• Mistake: Using thin fillets that overcook before rice is done. Fix: Choose center-cut salmon at least 1-inch thick for even cooking.
• Mistake: Adding rice to cold liquid, causing uneven absorption. Fix: Bring broth to a simmer before stirring in rice for perfect texture.
• Mistake: Overcrowding the pan, which steams instead of sears salmon. Fix: Sear salmon in batches if needed to develop a golden crust.
• Mistake: Skipping the deglazing step after searing salmon. Fix: Scrape browned bits with wine or broth to build flavor in the sauce.
• Mistake: Stirring rice constantly while simmering, releasing excess starch. Fix: Let rice cook undisturbed to achieve separate, fluffy grains.
• Mistake: Overcooking salmon until dry and chalky. Fix: Cook just until internal temperature reaches 125°F (52°C); residual heat finishes it.
• Mistake: Using low-fat butter substitutes that lack richness. Fix: Stick with real unsalted butter for that signature creamy, buttery sauce.
• Mistake: Adding delicate herbs too early, causing them to wilt and lose flavor. Fix: Stir in fresh dill or parsley just before serving for maximum freshness.

Storing Tips

• Fridge: Cool your Buttery Salmon Rice completely, then store in an airtight container for up to 3 days.
• Freezer: Portion into freezer-safe bags or containers, removing excess air. Freeze for up to 2 months.
• Reheat: Thaw in the refrigerator if frozen. Reheat gently on the stovetop or in the microwave until steaming hot, reaching an internal temperature of 165°F (74°C) for food safety.

Always ensure your salmon is cooked through before storing, and never leave this one pot meal at room temperature for more than 2 hours.

Conclusion

This Buttery Salmon Rice recipe delivers incredible flavor with minimal cleanup. Give this one-pot wonder a try and share your results in the comments below! For another delicious salmon option, check out this Baked Salmon with Lemon.

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FAQs

Can I use frozen salmon for this Buttery Salmon Rice recipe?

Yes, you can use frozen salmon. Thaw it completely in the refrigerator first and pat it dry to ensure it cooks evenly and absorbs the buttery flavors properly in your one pot dish.

What type of rice works best for Buttery Salmon Rice?

Long-grain white rice, like jasmine or basmati, works best. It cooks evenly and absorbs the buttery sauce well, giving your one pot Buttery Salmon Rice a perfect texture.

How do I prevent the rice from becoming mushy?

Use the correct rice-to-liquid ratio and avoid stirring after adding the rice. Simmer gently with the lid on to let the rice steam properly, ensuring your Buttery Salmon Rice turns out fluffy.