16 Delicious Rice Recipes for Salmon Lovers

Ready to take your salmon dinners to the next level? You’re in for a treat! Our roundup of 16 Delicious Rice Recipes for Salmon Lovers is packed with mouthwatering ideas that blend the rich flavors of salmon with the comforting goodness of rice. Whether you’re craving something quick, healthy, or downright indulgent, these recipes are sure to inspire your next meal. Let’s dive in!

Salmon and Rice Stuffed Bell Peppers

Lingering in the quiet of the kitchen, the thought of combining the richness of salmon with the humble comfort of rice and the sweet embrace of bell peppers feels like a gentle nod to the simplicity and elegance of home cooking.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed (choose colors that speak to you)
• 1 cup cooked rice (leftover rice works wonderfully here)
• 1 lb salmon, cooked and flaked (skin removed for a smoother texture)
• 1/2 cup diced onion (yellow or white, for a subtle sweetness)
• 2 cloves garlic, minced (fresh is best for that punch of flavor)
• 1 tbsp olive oil (or any neutral oil you prefer)
• 1/2 tsp salt (adjust to taste, but remember the salmon brings its own saltiness)
• 1/4 tsp black pepper (freshly ground elevates the dish)
• 1/2 cup shredded cheese (cheddar or mozzarella melts beautifully)
• 1/4 cup water (to help steam the peppers to perfection)

Instructions

1. Preheat your oven to 375°F (190°C), allowing it to reach the perfect temperature for even cooking.
2. In a large skillet over medium heat, warm the olive oil until it shimmers, about 1 minute, signaling it’s ready for the onions and garlic.
3. Add the diced onion and minced garlic to the skillet, sautéing until the onion turns translucent, about 3 minutes, releasing their aromatic foundation for the dish.
4. Gently fold in the flaked salmon and cooked rice, mixing just until combined to keep the salmon’s texture intact, about 2 minutes.
5. Season the mixture with salt and black pepper, tasting as you go to ensure the balance is just right for your palate.
6. Carefully spoon the salmon and rice mixture into the prepared bell peppers, packing lightly to fill each pepper to the brim without overstuffing.
7. Sprinkle the shredded cheese evenly over the top of each stuffed pepper, creating a golden crust as it bakes.
8. Pour the water into the bottom of a baking dish, arranging the stuffed peppers upright, and cover with foil to trap steam, ensuring the peppers soften beautifully.
9. Bake in the preheated oven for 25 minutes, then remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly browned.

Yielding to the moment, the peppers emerge tender yet firm, their sweetness a perfect counterpoint to the savory, flaky salmon and creamy cheese. Serve them atop a bed of greens for a contrast in textures, or alongside a crisp white wine to complement the dish’s richness.

Creamy Salmon Risotto

Comfort comes in many forms, and today, it arrives as a bowl of creamy salmon risotto, a dish that marries the richness of the sea with the earthy warmth of Arborio rice. Let’s take our time to savor the process, as much as the meal itself.

Ingredients

• 1 cup Arborio rice (for that perfect creamy texture)
• 4 cups chicken stock (keep warm on the stove for gradual absorption)
• 1 tbsp olive oil (or any neutral oil for sautéing)
• 1 small onion, finely diced (the foundation of flavor)
• 2 cloves garlic, minced (adds a subtle kick)
• 1/2 cup dry white wine (for depth, optional but recommended)
• 1 lb fresh salmon, skin removed and cut into chunks (wild-caught for best flavor)
• 1/2 cup heavy cream (introduces the creamy element)
• 1/4 cup grated Parmesan cheese (for a salty, nutty finish)
• Salt and pepper (adjust to taste)
• Fresh dill for garnish (adds a bright, herbal note)

Instructions

1. Heat olive oil in a large pan over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic and cook for another minute, until fragrant.
3. Add the Arborio rice to the pan, stirring to coat each grain in oil, toasting slightly for about 2 minutes.
4. Pour in the white wine, stirring continuously until the liquid is fully absorbed.
5. Begin adding the warm chicken stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
6. Once the rice is al dente and the mixture is creamy, gently fold in the salmon chunks and cook for another 3-4 minutes, until the salmon is just cooked through.
7. Reduce the heat to low and stir in the heavy cream and Parmesan cheese, mixing well to combine. Season with salt and pepper to taste.
8. Remove from heat and let the risotto sit for 2 minutes to thicken slightly before serving.

Momentarily, the risotto settles into a luxurious creaminess, with the salmon offering tender bites amidst the velvety rice. Serve it garnished with fresh dill and a side of crisp white wine for an evening that feels both indulgent and intimately simple.

Salmon Fried Rice with Vegetables

Venturing into the kitchen on a quiet evening, the thought of transforming simple ingredients into a comforting meal feels like a gentle embrace. Salmon fried rice with vegetables is one such dish, where the richness of the fish meets the earthiness of the veggies, all tied together with the warmth of perfectly cooked rice.

Ingredients

• 1 cup cooked rice (preferably day-old, for better texture)
• 1/2 lb salmon, skin removed and cut into small chunks (or any firm fish you prefer)
• 1 cup mixed vegetables (peas, carrots, and corn work well)
• 2 tbsp vegetable oil (or any neutral oil)
• 1 tbsp soy sauce (adjust to taste)
• 1/2 tsp garlic powder (fresh minced garlic can be used for more punch)
• 2 eggs, lightly beaten (for a richer version, add an extra egg)
• Salt and pepper (just a pinch to season)

Instructions

1. Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat (350°F).
2. Add the salmon chunks to the skillet, seasoning lightly with salt and pepper. Cook for 3-4 minutes, until just opaque, then remove and set aside.
3. In the same skillet, add the remaining oil and the mixed vegetables. Stir-fry for 2-3 minutes until they start to soften.
4. Push the vegetables to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until just set, about 1 minute, then mix with the vegetables.
5. Add the cooked rice to the skillet, breaking up any clumps with a spatula. Drizzle with soy sauce and sprinkle garlic powder over the top. Stir-fry for another 2-3 minutes, ensuring everything is well combined.
6. Return the cooked salmon to the skillet, gently folding it into the rice mixture. Cook for an additional minute to heat through.
7. Remove from heat and let it sit for a minute before serving to allow the flavors to meld.

Combining the flaky salmon with the crisp vegetables and fluffy rice creates a dish that’s both nourishing and satisfying. For an extra touch, serve with a wedge of lime to brighten the flavors, or top with sliced green onions for a pop of color.

Grilled Salmon over Coconut Rice

Flickering through the memories of summer dinners, there’s a dish that stands out, not just for its vibrant colors but for the harmony of flavors it brings to the table. Grilled salmon over coconut rice is that rare meal that feels both indulgent and comforting, a perfect balance of richness and lightness.

Ingredients

• 1 cup jasmine rice (rinsed until water runs clear)
• 1 can (13.5 oz) coconut milk (shake well before opening)
• 1 cup water
• 1/2 tsp salt (adjust to taste)
• 4 salmon fillets (6 oz each, skin-on for extra flavor)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp honey (for a subtle sweetness)
• 1 lime (zested and juiced)
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions

1. In a medium saucepan, combine the rinsed jasmine rice, coconut milk, water, and salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 18 minutes. Remove from heat and let it sit, covered, for 5 minutes.
2. While the rice cooks, preheat your grill to medium-high heat (about 375°F to 400°F). Brush the grill grates with oil to prevent sticking.
3. In a small bowl, whisk together the olive oil, honey, lime zest, lime juice, garlic powder, salt, and pepper. Brush this mixture over the salmon fillets.
4. Place the salmon fillets skin-side down on the grill. Close the lid and grill for 4-5 minutes, then carefully flip the fillets and grill for another 3-4 minutes, or until the salmon flakes easily with a fork.
5. Fluff the coconut rice with a fork and divide it among plates. Top each serving with a grilled salmon fillet.

Velvety coconut rice cradles the flaky, honey-kissed salmon, each bite a reminder of summer’s ease. Serve with a side of steamed greens or a crisp salad to round out the meal, letting the flavors shine in their simplicity.

Salmon Sushi Rolls with Sticky Rice

Remembering the first time I rolled sushi at home, the kitchen felt like a quiet sanctuary, the rice steaming softly under my fingertips, the salmon cool and yielding. It’s a dish that asks for patience, rewarding you with each precise slice.

Ingredients

• 1 cup sushi rice (rinsed until water runs clear)
• 1 1/4 cups water (for cooking rice)
• 2 tbsp rice vinegar (or apple cider vinegar for a slightly sweeter taste)
• 1 tbsp sugar (adjust to taste)
• 1/2 tsp salt
• 4 oz fresh salmon, sliced into thin strips (ensure it’s sushi-grade)
• 1/2 avocado, sliced (ripe but firm)
• 2 sheets nori (seaweed)
• 1 tsp sesame seeds (optional, for garnish)

Instructions

1. Combine sushi rice and water in a rice cooker. Cook on the ‘sushi’ setting or according to manufacturer’s instructions until tender, about 20 minutes.
2. While the rice cooks, mix rice vinegar, sugar, and salt in a small bowl. Heat gently until sugar dissolves, then let cool.
3. Transfer cooked rice to a large bowl. Gently fold in the vinegar mixture with a rice paddle or spatula, fanning the rice to cool it quickly and give it a glossy finish.
4. Place a nori sheet on a bamboo mat. With wet hands, spread half the rice evenly over the nori, leaving a 1-inch border at the top.
5. Arrange half the salmon and avocado slices in a line along the bottom edge of the rice. Roll tightly from the bottom, using the mat to shape the roll.
6. Repeat with the second nori sheet and remaining ingredients.
7. Slice each roll into 8 pieces with a sharp, wet knife for clean cuts. Sprinkle with sesame seeds if desired.

Now the rolls rest, the rice sticky and sweet against the salty nori, the salmon meltingly tender. Serve them with a dab of wasabi or pickled ginger for a bite that clears the palate, making each piece as exciting as the first.

One-Pan Salmon and Rice Bake

Amidst the quiet hum of the kitchen, there’s something deeply comforting about a dish that comes together in a single pan, mingling flavors and textures with minimal fuss. This one-pan salmon and rice bake is a testament to the beauty of simplicity, offering a nourishing meal that feels both indulgent and wholesome.

Ingredients

• 1 cup long-grain white rice (rinsed until water runs clear)
• 1 1/4 cups water (for perfectly fluffy rice)
• 1 lb salmon fillet, skin-on (cut into 4 portions, or as preferred)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground for best flavor)
• 1 lemon (thinly sliced, for a bright citrus note)
• 2 cloves garlic (minced, for a hint of warmth)
• 1/2 tsp dried dill (or 1 tbsp fresh, for a herby touch)

Instructions

1. Preheat your oven to 375°F (190°C), ensuring even cooking throughout.
2. In a large oven-safe pan, combine the rinsed rice and water, spreading evenly to form a base.
3. Drizzle the olive oil over the rice, then season with salt, pepper, and minced garlic, stirring gently to distribute the flavors.
4. Arrange the salmon portions skin-side down on top of the rice, spacing them evenly for uniform cooking.
5. Sprinkle the dried dill over the salmon, then layer the lemon slices on top for a citrusy aroma.
6. Cover the pan tightly with aluminum foil to trap steam, which helps cook the rice perfectly and keeps the salmon moist.
7. Bake in the preheated oven for 25 minutes, then remove the foil and bake for an additional 5 minutes to lightly brown the top.
8. Let the dish rest for 5 minutes before serving, allowing the flavors to meld beautifully.

The salmon emerges tender and flaky, its richness balanced by the lemony zest and aromatic dill. The rice, now infused with the salmon’s juices, offers a comforting base that’s both fluffy and flavorful. Serve it straight from the pan for a rustic presentation, or garnish with fresh herbs for a touch of elegance.

Salmon Poke Bowl with Brown Rice

Remembering the first time I tasted a poke bowl, the freshness of the salmon and the hearty texture of brown rice created a harmony that felt both nourishing and indulgent. It’s a dish that invites you to slow down, to savor each bite with gratitude for the simple, wholesome ingredients.

Ingredients

• 1 cup brown rice (for a nuttier flavor, try short-grain)
• 1 lb fresh salmon, skinless and cubed (sushi-grade preferred)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp sesame oil (toasted for deeper flavor)
• 1 tsp ginger, grated (fresh brings a brighter taste)
• 1 avocado, sliced (adds creaminess)
• 1/2 cucumber, thinly sliced (for crunch)
• 1/4 cup green onions, chopped (adjust to taste)
• 1 tbsp sesame seeds (for garnish)

Instructions

1. Rinse 1 cup of brown rice under cold water until the water runs clear to remove excess starch.
2. Cook the rice according to package instructions, usually about 45 minutes on low heat, for perfectly tender grains.
3. While the rice cooks, cube 1 lb of fresh salmon into bite-sized pieces, ensuring they’re uniform for even marinating.
4. In a medium bowl, whisk together 2 tbsp soy sauce, 1 tbsp sesame oil, and 1 tsp grated ginger to create the marinade.
5. Gently fold the salmon cubes into the marinade, coating each piece evenly, then refrigerate for 15 minutes to meld flavors.
6. Thinly slice 1/2 a cucumber and 1 avocado, preparing them as fresh toppings for the bowl.
7. Once the rice is done, fluff it with a fork and divide it between two bowls as the base.
8. Arrange the marinated salmon, cucumber slices, and avocado on top of the rice, creating a colorful presentation.
9. Sprinkle 1/4 cup of chopped green onions and 1 tbsp sesame seeds over the bowls for added texture and flavor.

Now the salmon poke bowl with brown rice is ready to serve. The contrast between the silky salmon and the chewy rice, accented by the crisp cucumber and creamy avocado, makes every forkful a delight. For an extra touch, drizzle with a bit more sesame oil or sprinkle with red pepper flakes for heat.

Spicy Salmon Rice Bowl

Venturing into the kitchen on a quiet evening, the Spicy Salmon Rice Bowl emerges as a comforting yet vibrant dish, blending the richness of salmon with the subtle heat of spices, all nestled atop a bed of fluffy rice. It’s a meal that feels both nourishing and indulgent, perfect for those moments when you crave something special without the fuss.

Ingredients

• 1 cup sushi rice (rinsed until water runs clear)
• 1.25 cups water (for perfectly fluffy rice)
• 2 salmon fillets (skin-on for extra flavor)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp chili flakes (adjust to taste)
• 1 tbsp soy sauce (for a umami kick)
• 1 tsp honey (to balance the heat)
• 1 avocado, sliced (for creaminess)
• 1/2 cucumber, julienned (for crunch)
• 1 tbsp sesame seeds (for garnish)

Instructions

1. In a medium pot, combine the rinsed sushi rice and water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 18 minutes. Remove from heat and let sit, covered, for 5 minutes.
2. While the rice cooks, preheat a skillet over medium heat. Brush the salmon fillets with olive oil and season with chili flakes.
3. Place the salmon skin-side down in the skillet. Cook for 4 minutes, then flip and cook for another 3 minutes, or until the salmon flakes easily with a fork.
4. In a small bowl, whisk together soy sauce and honey. Drizzle over the cooked salmon.
5. Fluff the rice with a fork and divide between two bowls. Top with the salmon, avocado slices, and julienned cucumber. Sprinkle with sesame seeds.

Offering a delightful contrast of textures, from the tender salmon to the crisp cucumber, this bowl is a harmony of flavors. Serve it with a side of pickled ginger for an extra zing, or enjoy as is for a simple, satisfying meal.

Salmon and Wild Rice Soup

On a quiet evening like this, when the air carries a hint of autumn’s approach, there’s something deeply comforting about stirring together a pot of Salmon and Wild Rice Soup. It’s a dish that feels like a warm embrace, with each spoonful offering a blend of nourishing ingredients and gentle flavors.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 cup wild rice, rinsed
• 4 cups vegetable broth (adjust salt to taste)
• 1 lb salmon fillet, skin removed and cut into chunks
• 1 cup heavy cream (for a lighter version, substitute with half-and-half)
• 2 tbsp fresh dill, chopped (plus extra for garnish)
• Salt and pepper, to taste

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering.
2. Add the wild rice to the pot, stirring occasionally, for about 2 minutes to lightly toast the grains.
3. Pour in the vegetable broth, bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes, or until the rice is tender and has burst open.
4. Gently place the salmon chunks into the pot, ensuring they are submerged in the liquid. Cook for 5-7 minutes, or until the salmon is opaque and flakes easily with a fork.
5. Stir in the heavy cream and fresh dill, heating through for another 2 minutes. Season with salt and pepper to taste.
6. Remove from heat and let the soup sit for 5 minutes to allow the flavors to meld together.

Hearty yet refined, this soup boasts a creamy texture with the earthy notes of wild rice and the rich, buttery salmon. Serve it with a sprinkle of fresh dill on top and a slice of crusty bread on the side for a complete meal that comforts the soul.

Teriyaki Salmon with Jasmine Rice

On a quiet evening like this, the thought of preparing something both comforting and elegant comes to mind. Teriyaki salmon with jasmine rice is a dish that balances the richness of the sea with the subtle sweetness of teriyaki, all resting on a bed of fragrant rice.

Ingredients

• 1 lb salmon fillet (skin-on for extra flavor)
• 1/2 cup teriyaki sauce (homemade or store-bought)
• 1 cup jasmine rice (rinsed until water runs clear)
• 1 1/2 cups water (for cooking rice)
• 1 tbsp vegetable oil (or any neutral oil)
• 1 tbsp sesame seeds (for garnish, optional)
• 2 green onions (thinly sliced, for garnish)

Instructions

1. Preheat your oven to 375°F (190°C) to prepare for baking the salmon.
2. In a medium saucepan, combine the rinsed jasmine rice and water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes.
3. While the rice cooks, heat vegetable oil in an oven-safe skillet over medium-high heat. Place the salmon fillet skin-side down and sear for 2-3 minutes until the skin is crispy.
4. Brush the top of the salmon with teriyaki sauce, then transfer the skillet to the preheated oven. Bake for 10 minutes, or until the salmon flakes easily with a fork.
5. Fluff the rice with a fork and divide it among plates. Place the baked salmon on top, drizzle with additional teriyaki sauce, and garnish with sesame seeds and green onions.

Rich in flavor and texture, the teriyaki salmon offers a glossy, caramelized exterior that gives way to tender, moist flesh. The jasmine rice, light and aromatic, serves as the perfect canvas. Consider serving with a side of steamed broccoli for a splash of color and crunch.

Salmon Rice Casserole with Cheese

Comfort comes in many forms, and today, it arrives in the shape of a warm, bubbling dish that marries the richness of salmon with the humble heartiness of rice, all under a golden blanket of cheese. This recipe is a gentle reminder of the joy found in simple, nourishing meals.

Ingredients

• 1 cup long-grain white rice (rinsed under cold water to remove excess starch)
• 1.5 lbs salmon fillet, skin removed and cut into chunks (wild-caught for best flavor)
• 2 cups shredded cheddar cheese (sharp for more flavor)
• 1 cup whole milk (for creaminess)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1/2 tsp garlic powder (for a hint of warmth)
• 1/4 cup chopped fresh dill (or 1 tbsp dried dill)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a medium saucepan, combine the rinsed rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Tip: Avoid lifting the lid to keep the steam in.
3. While the rice cooks, heat olive oil in a skillet over medium heat. Add the salmon chunks, seasoning them with salt, pepper, and garlic powder. Cook for 3-4 minutes, just until the salmon starts to flake. Tip: Don’t overcook the salmon; it will finish in the oven.
4. In a large mixing bowl, combine the cooked rice, partially cooked salmon, milk, and half of the cheddar cheese. Gently fold everything together to avoid breaking the salmon.
5. Transfer the mixture to a greased 9×13 inch baking dish. Sprinkle the remaining cheese and dill on top.
6. Bake for 20-25 minutes, or until the cheese is bubbly and slightly golden. Tip: Let it sit for 5 minutes before serving to allow the flavors to meld.

Layers of tender salmon and fluffy rice come together under a melt-in-your-mouth cheese topping, offering a dish that’s as comforting to make as it is to eat. Serve it with a crisp green salad or steamed vegetables for a complete meal that feels like a hug in a dish.

Lemon Herb Salmon with Basmati Rice

Venturing into the kitchen on a quiet evening, the simplicity of lemon herb salmon paired with fragrant basmati rice feels like a gentle embrace. This dish, with its bright flavors and comforting warmth, is a testament to the beauty of combining fresh ingredients with mindful preparation.

Ingredients

• 1 lb salmon fillet (skin-on for extra flavor)
• 1 cup basmati rice (rinsed until water runs clear)
• 2 tbsp olive oil (or any neutral oil)
• 1 lemon (zested and juiced)
• 2 cloves garlic (minced)
• 1 tbsp fresh dill (chopped, or 1 tsp dried)
• 1 tbsp fresh parsley (chopped)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 1 3/4 cups water (for perfectly fluffy rice)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, mix together the olive oil, lemon zest, lemon juice, minced garlic, dill, parsley, salt, and pepper to create a marinade.
3. Place the salmon fillet on the prepared baking sheet and evenly coat it with the marinade, ensuring the flesh is well covered.
4. Bake the salmon in the preheated oven for 12-15 minutes, or until it flakes easily with a fork and reaches an internal temperature of 145°F.
5. While the salmon bakes, rinse the basmati rice under cold water until the water runs clear to remove excess starch.
6. In a medium saucepan, bring the water to a boil, then add the rinsed rice, reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes to steam.
7. Fluff the rice with a fork before serving to separate the grains and enhance its texture.

Delicate flakes of salmon, infused with the zest of lemon and the freshness of herbs, pair wonderfully with the light, aromatic basmati rice. Consider serving this dish with a side of steamed asparagus or a simple cucumber salad for a complete meal that sings of summer.

Salmon and Rice Patties

Zephyrs whisper through the kitchen as the golden hour casts its glow, a perfect moment to craft something simple yet soulful. These salmon and rice patties are a homage to leftovers transformed, a gentle reminder of the beauty in second chances.

Ingredients

• 1 cup cooked salmon, flaked (fresh or leftover works beautifully)
• 1 cup cooked rice (white or brown, day-old rice holds together better)
• 1 egg, lightly beaten (acts as the binder)
• 2 tbsp mayonnaise (or Greek yogurt for a lighter version)
• 1 tbsp Dijon mustard (adds a tangy depth)
• 1/4 cup green onions, finely chopped (scallions bring a mild bite)
• 1/2 tsp garlic powder (for a hint of warmth)
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 2 tbsp olive oil (or any neutral oil for frying)

Instructions

1. In a large bowl, combine the flaked salmon, cooked rice, beaten egg, mayonnaise, Dijon mustard, green onions, garlic powder, salt, and black pepper. Mix gently until just combined; overmixing can make the patties tough.
2. Form the mixture into 4 equal-sized patties, about 1/2 inch thick. If the mixture feels too wet, let it sit for 5 minutes to allow the rice to absorb excess moisture.
3. Heat olive oil in a non-stick skillet over medium heat (350°F if using a thermometer). The oil should shimmer but not smoke.
4. Carefully place the patties in the skillet. Cook for 4-5 minutes on each side, or until golden brown and crispy. Resist the urge to flip them too early; they need time to form a crust.
5. Transfer the cooked patties to a paper towel-lined plate to drain any excess oil. Let them rest for a couple of minutes; this helps them set.

Best enjoyed warm, these patties boast a delightful contrast between the crispy exterior and the tender, flavorful interior. Serve atop a bed of greens with a dollop of tartar sauce, or tuck them into a soft bun for a quick, satisfying sandwich.

Smoked Salmon and Rice Salad

Venturing into the kitchen on a quiet afternoon, the thought of combining the richness of smoked salmon with the comforting simplicity of rice salad feels like a gentle embrace. It’s a dish that whispers of lazy weekends and the joy of assembling flavors with care.

Ingredients

• 1 cup cooked rice (cooled, preferably jasmine or basmati for fragrance)
• 4 oz smoked salmon (torn into bite-sized pieces, or use pre-flaked)
• 1/4 cup red onion (finely diced, soak in cold water for 5 minutes to mellow)
• 2 tbsp capers (drained, or olives for a briny alternative)
• 2 tbsp olive oil (extra virgin, or any neutral oil)
• 1 tbsp lemon juice (freshly squeezed, adjust to brightness preference)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground)
• 2 tbsp dill (freshly chopped, or parsley for a different herbaceous note)

Instructions

1. In a large mixing bowl, combine the cooled rice and torn smoked salmon gently to avoid breaking the salmon too much.
2. Add the finely diced red onion, capers, olive oil, and lemon juice to the bowl. Tip: The acidity of the lemon juice balances the richness of the salmon beautifully.
3. Sprinkle the salt and black pepper over the mixture. Tip: Always add salt incrementally, especially since the smoked salmon and capers contribute their own saltiness.
4. Toss all the ingredients together lightly until evenly distributed. Tip: Use a folding motion to keep the rice grains intact and the salmon pieces whole.
5. Finally, stir in the freshly chopped dill just before serving to maintain its vibrant color and aroma.

Unassuming yet elegant, this salad offers a delightful contrast between the tender flakes of salmon and the slight chew of the rice. Serve it atop a bed of greens for a fuller meal, or enjoy it as is for a light, satisfying lunch.

Salmon Rice Pilaf with Almonds

Evenings like these call for something comforting yet elegant, a dish that bridges the gap between hearty and refined. Salmon rice pilaf with almonds is just that, a melody of textures and flavors that feels like a warm embrace.

Ingredients

• 1 cup basmati rice (rinsed until water runs clear)
• 1.5 cups water (or vegetable broth for extra flavor)
• 1 lb salmon fillet, skin removed (cut into 1-inch pieces)
• 1/4 cup sliced almonds (toasted for extra crunch)
• 2 tbsp olive oil (or any neutral oil)
• 1 small onion, finely diced (about 1/2 cup)
• 2 cloves garlic, minced (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/2 tsp turmeric (for color and mild flavor)
• 1 tbsp lemon juice (freshly squeezed for brightness)

Instructions

1. In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add the diced onion and sauté until translucent, about 3 minutes.
2. Add the minced garlic and sauté for another 30 seconds, until fragrant. Tip: Avoid browning the garlic to prevent bitterness.
3. Stir in the rinsed basmati rice, turmeric, salt, and black pepper. Cook for 1 minute, stirring constantly to coat the rice in the oil and spices.
4. Pour in the water or vegetable broth, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes, or until the rice is tender and liquid is absorbed. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
5. While the rice cooks, heat the remaining 1 tbsp olive oil in a skillet over medium-high heat. Add the salmon pieces and cook for 2-3 minutes per side, until just opaque. Tip: Overcooking the salmon will make it dry; it should flake easily with a fork.
6. Fluff the cooked rice with a fork and gently fold in the cooked salmon and toasted almonds. Drizzle with lemon juice before serving.

You’ll love the contrast between the fluffy rice and the tender salmon, with the almonds adding a delightful crunch. Serve it with a side of steamed greens for a complete meal that’s as nutritious as it is comforting.

Honey Glazed Salmon with Garlic Rice

Sometimes, the simplest dishes carry the most profound flavors, especially when they’re made with care and a touch of sweetness. Honey glazed salmon with garlic rice is one such dish, where the richness of the fish meets the subtle, aromatic punch of garlic, all brought together with a golden, sticky glaze.

Ingredients

• 1 lb salmon fillet (skin-on for extra crispiness)
• 2 tbsp honey (warmed for easier glazing)
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp olive oil (or any neutral oil)
• 1 cup jasmine rice (rinsed until water runs clear)
• 2 cloves garlic (minced, adjust to taste)
• 1 3/4 cups water (for perfectly fluffy rice)
• Salt (a pinch to enhance flavors)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, mix the honey and soy sauce until well combined, then set aside for the glaze.
3. Heat olive oil in a medium saucepan over medium heat, add minced garlic, and sauté until fragrant, about 30 seconds.
4. Add the rinsed jasmine rice to the saucepan, stir to coat with garlic oil, then pour in water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
5. While the rice cooks, place the salmon fillet on the prepared baking sheet, skin side down. Brush the honey-soy glaze generously over the top.
6. Bake the salmon in the preheated oven for 12-15 minutes, or until the glaze is bubbly and the fish flakes easily with a fork. Tip: For a caramelized finish, broil for the last 2 minutes.
7. Once the rice is done, let it sit covered for 5 minutes off the heat, then fluff with a fork. Tip: This resting period allows the rice to absorb any remaining moisture evenly.

You’ll find the salmon’s glaze forms a delicate crust that gives way to tender, flaky flesh, while the garlic rice offers a comforting, aromatic base. Serve this dish with a side of steamed greens for a colorful, balanced meal that delights the senses.

Conclusion

Lovingly curated for salmon enthusiasts, these 16 rice recipes promise to delight your palate and simplify meal planning. Whether you’re craving something creamy, spicy, or herby, there’s a dish here to satisfy. We’d love to hear which recipe becomes your go-to—drop a comment below! Don’t forget to share your culinary adventures by pinning this article on Pinterest. Happy cooking!

Bella Bacinos