Introduction

This buttery salmon rice one pot recipe delivers a complete, elegant meal with minimal cleanup. Tender salmon and fluffy rice cook together in a rich, savory sauce for a dish that feels indulgent yet comes together effortlessly. If you enjoy this style of cooking, you might also like the Garlic Butter Steak Bites and Mash Recipe for another quick, flavor-packed dinner.

Ingredients

This one pot wonder combines flaky salmon, fragrant rice, and rich butter into a comforting meal where every bite is infused with savory, buttery goodness.

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

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 separate cooking steps.

Step-by-Step Instructions

Step 1 — Prepare the Salmon

Pat the salmon fillets dry with paper towels and season generously with salt and pepper on both sides. This helps create a beautiful sear and locks in moisture.

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 up. Sear for 2–3 minutes until a golden-brown crust forms.

Flip the salmon and cook for another minute, then transfer to a plate. The salmon will finish cooking later with the rice.

Step 3 — Sauté Aromatics

In the same pot, melt butter over medium heat. Add finely chopped onion and garlic, sautéing for 2–3 minutes until fragrant and softened.

Step 4 — Toast the Rice

Add long-grain white rice to the pot and stir constantly for about 1 minute until the grains are lightly toasted and coated in butter. This step enhances the nutty flavor of the rice.

Step 5 — Add Liquid and Seasoning

Pour in chicken or vegetable broth and a splash of lemon juice. Season with salt, pepper, and a pinch of dried dill or parsley. Stir to combine, scraping up any browned bits from the bottom of the pot.

Step 7 — Bake to Perfection

Cover the pot with a tight-fitting lid and transfer to a preheated 375°F (190°C) oven. Bake for 18–20 minutes, or until the rice is tender and has absorbed most of the liquid.

Step 8 — Rest and Fluff

Remove the pot from the oven and let it rest, covered, for 5 minutes. This allows the rice to steam and become perfectly fluffy.

Gently fluff the rice with a fork, being careful not to break the salmon fillets.

Step 9 — Serve and Garnish

Divide the buttery salmon rice among plates. Top each serving with fresh chopped parsley, a squeeze of lemon juice, and extra pats of butter if desired. Serve immediately while hot.

Nutritional Information

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

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Chicken or Shrimp — Swap salmon for lean protein options that still absorb the buttery flavors well.
• Cauliflower Rice — A lower-carb alternative that pairs wonderfully with the rich, buttery sauce.
• Quinoa — A gluten-free grain that provides extra protein and a slightly nutty flavor.
• Olive Oil or Avocado Oil — Use instead of butter for a dairy-free version with healthy fats.
• Coconut Aminos — A gluten-free, low-sodium substitute for soy sauce if used in the recipe.
• Greek Yogurt or Coconut Cream — Add for creaminess without heavy dairy, depending on dietary needs.
• Vegetable Broth — Replace any fish or chicken stock with low-sodium vegetable broth for a lighter base.
• Extra Vegetables — Bulk up with spinach, zucchini, or bell peppers to increase fiber and nutrients.

Serving Suggestions

• Pair with a crisp green salad or steamed asparagus for a light, balanced meal.
• Serve with lemon wedges and fresh dill to enhance the buttery salmon flavor.
• Perfect for busy weeknights—this one pot recipe means minimal cleanup.
• Great for casual dinners with friends or cozy family meals.
• Garnish with sliced green onions and a sprinkle of black pepper for a beautiful finish.
• Plate alongside garlic bread or crusty baguette to soak up the delicious buttery sauce.

This Buttery Salmon Rice one pot recipe is versatile enough for both quick dinners and special occasions, delivering rich flavor with effortless preparation.

Common Mistakes to Avoid

• Mistake: Using thin fillets that overcook before rice is done. Fix: Opt for thicker, center-cut salmon portions for even cooking.
• Mistake: Adding rice directly without toasting. Fix: Toast rice in butter for 1–2 minutes to enhance nutty flavor and prevent mushiness.
• Mistake: Overcrowding the pot with ingredients. Fix: Use a wide, heavy-bottomed pot to ensure proper heat distribution and cooking space.
• Mistake: Lifting the lid to check progress frequently. Fix: Keep the lid on to maintain steam and temperature for perfectly cooked rice.
• Mistake: Skipping the resting time after cooking. Fix: Let the pot sit off heat for 5–10 minutes to allow rice to absorb residual moisture evenly.
• Mistake: Using cold butter straight from the fridge. Fix: Use room-temperature butter for easier incorporation and a smoother, emulsified sauce.
• Mistake: Underseasoning the cooking liquid. Fix: Season the broth well, as rice absorbs most of the salt during cooking.
• Mistake: Overcooking the salmon when flaking. Fix: Gently fold in cooked salmon at the end to keep it tender and prevent breaking apart.

Storing Tips

• Fridge: Store leftovers in an airtight container for up to 2 days.
• Freezer: Freeze in a freezer-safe container for up to 1 month.
• Reheat: Reheat gently on the stove or in the microwave until the internal temperature reaches 165°F.

Always cool your Buttery Salmon Rice to room temperature before refrigerating or freezing to maintain food safety and quality.

Conclusion

This Buttery Salmon Rice is a simple one pot recipe perfect for busy weeknights. If you enjoyed this dish, try our Amazing Baked Salmon recipe next. We hope you love it—don’t forget to rate the recipe 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 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, like jasmine or basmati, works best as it cooks evenly and absorbs the buttery flavors well. Avoid using quick-cook or parboiled rice for the best results.

How do I prevent the rice from burning in this one pot recipe?

Use a heavy-bottomed pot and maintain a low simmer after bringing the liquid to a boil. Avoid stirring the rice once it’s simmering to prevent it from becoming mushy and to ensure even cooking.