Introduction

This Buttery Salmon Rice is the ultimate one pot recipe for a quick, flavorful, and satisfying meal. Tender salmon and fluffy rice cook together in a rich, buttery sauce for minimal cleanup and maximum taste. For more delicious buttery dishes, try this Garlic Butter Steak Bites and Mash Recipe or these classic French Butter Cookies (Sables Bretons) Recipe.

Ingredients

This one pot Buttery Salmon Rice recipe delivers a rich, savory meal with minimal cleanup, combining tender salmon with fragrant, buttery rice.

• 1 lb salmon fillets, skin-on or skinless
• 1 cup long-grain white rice (or jasmine rice)
• 2 cups chicken or vegetable broth
• 4 tablespoons unsalted butter
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1 lemon, juiced (plus extra slices for garnish)
• 2 tablespoons fresh dill, chopped (or 2 tsp dried dill)
• Salt and black pepper to taste
• Optional: 1/2 cup frozen peas (thawed)

Timing

Prep Time	10 minutes
Cook Time	20 minutes
Total Time	30 minutes

Context: This Buttery Salmon Rice one pot recipe is about 20% faster than typical multi-pan salmon and rice dishes.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients

Pat the salmon fillets dry with paper towels and season generously with salt and pepper. Measure out your rice, broth, and aromatics like minced garlic and sliced green onions. Having everything ready ensures a smooth cooking process for this one pot Buttery Salmon Rice.

Step 2 — Sear the Salmon

Heat a large skillet or pot over medium-high heat. Add a tablespoon of butter and swirl to coat the pan. Place the salmon skin-side up and sear for 3–4 minutes until a golden-brown crust forms. Flip and cook for another 1–2 minutes, then remove the salmon to a plate.

Tip: Don’t overcrowd the pan—sear in batches if needed to ensure proper browning.

Step 3 — Sauté Aromatics

Reduce the heat to medium and add another tablespoon of butter to the same pot. Stir in minced garlic and the white parts of the green onions, cooking for about 1 minute until fragrant.

This step builds the flavor base for your Buttery Salmon Rice, so don’t rush it.

Step 4 — Toast the Rice

Add the rice to the pot and stir continuously for 1–2 minutes until the grains are lightly toasted and coated in butter. Toasting the rice enhances its nutty flavor and helps it absorb liquid evenly.

Step 5 — Add Liquid and Simmer

Pour in the broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15–18 minutes.

Tip: Use a tight-fitting lid to trap steam and cook the rice perfectly.

Step 6 — Return Salmon to the Pot

Once the rice has absorbed most of the liquid and is nearly tender, place the seared salmon fillets on top of the rice. Cover and cook for another 5–7 minutes over low heat.

The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

Step 7 — Fluff and Finish

Remove the pot from heat. Use a fork to gently fluff the rice around the salmon. Stir in the remaining butter and the green parts of the onions for a fresh, vibrant finish.

Step 8 — Rest Before Serving

Let the Buttery Salmon Rice rest, covered, for 5 minutes. This allows the flavors to meld and any residual liquid to be fully absorbed.

Resting ensures your one pot meal is moist and perfectly textured.

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 Tofu — Swap salmon for lean protein; use boneless chicken thighs or firm tofu, adding a savory, mild flavor.
• Cauliflower Rice — Replace white rice with cauliflower rice for a lower-carb, veggie-packed version with a light texture.
• Coconut Oil or Olive Oil — Use instead of butter for a dairy-free option, offering a subtle nutty or fruity taste.
• Quinoa or Brown Rice — Substitute for white rice to boost fiber and nutrients while keeping the dish gluten-free.
• Low-Sodium Soy Sauce or Coconut Aminos — Opt for these to reduce sodium; they provide umami depth without excess salt.
• Greek Yogurt or Cashew Cream — Replace butter with these for a creamy, tangy twist, adding protein or dairy-free richness.
• Zucchini Noodles — Skip rice entirely and use spiralized zucchini for a light, low-carb base that cooks quickly.
• Mushrooms or Lentils — Add these for a plant-based, hearty alternative, enhancing earthy flavors and texture.

Serving Suggestions

• Pair with a crisp green salad or steamed asparagus to balance the richness of this buttery salmon rice.
• Serve with lemon wedges for squeezing over the top to add a fresh, zesty finish.
• Garnish with fresh chopped dill or parsley to enhance flavor and presentation.
• Perfect for busy weeknights—this one pot recipe means minimal cleanup.
• Great for casual dinners or meal prep—easily portioned for lunches.
• Plate with a sprinkle of toasted sesame seeds or green onions for added texture.

This buttery salmon rice is a versatile one pot meal that suits both quick family dinners and relaxed entertaining.

Common Mistakes to Avoid

• Mistake: Using thin fillets that overcook before the rice is done. Fix: Opt for thicker, center-cut salmon portions to ensure even cooking.
• Mistake: Adding rice to cold liquid, resulting in uneven texture. Fix: Always bring your broth or water to a simmer before stirring in the rice.
• Mistake: Overcrowding the pan, which steams the salmon instead of searing it. Fix: Cook in batches or use a wide, heavy-bottomed pot for proper browning.
• Mistake: Stirring the rice constantly, releasing too much starch and making it gummy. Fix: Stir just once after adding liquid, then let it cook undisturbed.
• Mistake: Underseasoning the cooking liquid, leading to bland Buttery Salmon Rice. Fix: Season the broth generously, as the rice will absorb its flavor.
• Mistake: Cooking on too high heat, burning the bottom before the top is cooked. Fix: Maintain a gentle simmer with the lid on for perfectly cooked rice.
• Mistake: Skipping the step to pat the salmon dry, preventing a golden crust. Fix: Always dry the salmon skin and flesh thoroughly with paper towels before cooking.
• Mistake: Adding butter too early, causing it to burn and become bitter. Fix: Stir in the butter at the end, off the heat, for a rich, fresh flavor.

Storing Tips

• Fridge: Store your Buttery Salmon Rice in an airtight container in the refrigerator for up to 3 days.
• Freezer: Portion the cooled one pot recipe into freezer-safe bags or containers. It can be frozen for up to 2 months for best quality.
• Reheat: Reheat gently in a skillet or microwave until the internal temperature reaches 165°F (74°C), adding a splash of water if needed to prevent drying out.

Always allow your cooked Buttery Salmon Rice to cool to room temperature before storing to maintain food safety and texture.

Conclusion

This Buttery Salmon Rice one pot recipe delivers incredible flavor with minimal cleanup. For more salmon inspiration, try these Salmon Cakes or this Salmon Chopped Salad 🥗 #recipe #foodshorts #cooking #shorts. Give this recipe a try and share your thoughts in the comments!

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FAQs

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

Yes, you can use frozen salmon. Thaw it completely in the refrigerator first and pat it dry with paper towels to ensure proper cooking and texture in your Buttery Salmon Rice.

What type of rice works best for this one pot dish?

Long-grain white rice, such as jasmine or basmati, works best. It absorbs the buttery broth beautifully and cooks evenly with the salmon, creating a perfect one pot meal.

How do I know when the salmon is fully cooked in the pot?

The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F. It will be opaque throughout, ensuring your Buttery Salmon Rice is both safe and delicious.