20 Simple Salmon and Rice Recipe Ideas

Are you trying a fan of salmon or rice? A simple salmon and rice recipe is here to make breakfast, lunch, or dinner an exciting time for you.

There is a lot of simple salmon and rice recipe to get you inspired with lots of ideas to make your meals delicious.

Also, if you are a lover of Japanese foods, then you’re probably going to love these new recipes because you should be aware of the amazing combination of salmon and rice. Let’s get started!

Simple Salmon and Rice Recipe

Below are delicious simple salmon and rice recipe that is very easy to make for your family:

1. Salmon Egg-Fried Rice

This food is rich in omega-3 fatty acids and is used as a simple dinner for family or friends. Below are the ingredients and the recipe used in preparing the delicious meal.

Ingredients

• thumb-sized piece of ginger, grated
• 1-2 garlic cloves, grated
• 2 tbsp low-salt soy sauce
• ½ tbsp rice wine or sherry vinegar
• 2 tbsp vegetable oil
• 1 large carrot, chopped into chunks
• 175g pack baby corn & mangetout or sugar snap peas, chopped
• 2 skinless salmon fillets
• 250g pouch cooked brown basmati rice
• 2 eggs
• hot sauce, to serve

Recipe:

Mix the ginger, garlic, soy, and vinegar, and set aside. Heat a large pan or wok and add 1 tbsp oil, the vegetables, and the salmon.

Fry the salmon for 2 mins each side until it begins to turn opaque. Tip in the rice and stir, flaking the fish into large pieces, and then move everything to the side of the pan.

Add the remaining oil to the pan, crack in the eggs, and stir to roughly scramble them. Once cooked, stir through the rice and pour over the soy marinade.

Season and leave to bubble away for a few mins more, so that all the rice is coated in the sauce. Serve in bowls with hot sauce for drizzling.

2. Baked Lemon Garlic Salmon with Rice

The recipe used in making this delicious meal is quite adaptable. You can customize it by adding your favorite spices or veggies to the rice or trying different marinades for the salmon.

Ingredients:

• 2 salmon fillets
• 1 cup of rice
• 2 cups of water or broth
• 2 cloves of garlic, minced
• 1 lemon
• 2 tablespoons of olive oil
• Salt and pepper to taste
• Fresh herbs (optional, such as parsley or dill)

Recipe:

Preheat your oven to 375°F (190°C) and Place the salmon fillets on a baking sheet lined with parchment paper or lightly oiled.

Squeeze half of the lemon over the fillets and season with salt and pepper to taste. Afterward, move to making garlic Sauce.

Garlic Sauce: In a small bowl, mix the minced garlic, juice from the other half of the lemon, olive oil, salt, and pepper. Brush or spoon this mixture over the salmon fillets.

Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.

While the salmon is baking, rinse the rice under cold water until the water runs clear. In a pot, bring 2 cups of water or broth to a boil.

Add the rice, reduce heat to low, cover, and simmer for about 15-20 minutes or until the rice is cooked and water is absorbed. Once the salmon is done, serve it alongside the cooked rice.

3. Salmon Fried Rice

This meal is a quick Salmon Fried Rice made with frozen brown rice and riced cauliflower for a quick meal you can use for lunch or dinner with your family.

Ingredients

• 4 ounces wild salmon fillet, skinned
• 1 teaspoon sesame oil, divided
• 1 large or 2 small scallions, thinly sliced, whites and greens separated
• 1/2 cup cooked cold rice, preferably brown short-grain
• 3/4 cup cauliflower rice, fresh or frozen
• 1 large egg, beaten
• 1/2 tablespoon soy sauce or gluten-free Tamari
• Sriracha or Chile-garlic sauce, optional for serving

Recipe:

Cook salmon in a skillet over medium-high heat for about 5 minutes on each side. Set aside and flake the salmon into small chunks with a fork. Wipe the skillet.

Heat 1/2 teaspoon of the oil in a medium nonstick skillet over medium-high. Add scallion whites and cook, stirring, until fragrant, about 1 minute.

Add the rice in an even layer. Cook, without stirring, for 2 to 3 minutes, or until the bottom becomes slightly crispy. Add the cauliflower rice, and continue to cook, stirring occasionally, for 2 to 3 minutes, or until combined.

With a spoon or spatula, push the rice to one side of the skillet. Crack the egg onto the other side.

Cook, constantly stirring the egg, for 30 to 60 seconds or until cooked through. Mix the rice, cauliflower, and egg to thoroughly combine. Stir in the soy sauce and sesame oil.

Gently fold in the reserved salmon and toss, serve immediately garnished with scallion greens. Serve with sriracha sauce, if desired.

4. Teriyaki Glazed Salmon with Rice

This particular recipe for cooking teriyaki glazed salmon with rice gives a flavorful taste with the teriyaki glaze and is a quick way to enjoy a delicious meal with salmon and rice.

You can adjust the ingredients or seasoning according to your taste preferences.

Ingredients:

• 2 salmon fillets
• 1 cup of jasmine rice
• 2 cups of water or chicken broth
• 1/4 cup of teriyaki sauce
• 2 tablespoons of honey
• 1 tablespoon of soy sauce
• 1 clove of garlic, minced
• 1 teaspoon of grated ginger
• Green onions, chopped (for garnish)
• Sesame seeds (for garnish)

Recipe:

Prepare Rice: Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine the rice and 2 cups of water or chicken broth.

Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes or until the rice is cooked and the liquid is absorbed.

In a small bowl, mix the teriyaki sauce, honey, soy sauce, minced garlic, and grated ginger.

Place the salmon fillets in a shallow dish and pour half of the teriyaki glaze over them, letting them marinate for about 10-15 minutes.

Heat a skillet or grill pan over medium-high heat. Cook the salmon fillets for about 3-4 minutes per side, brushing them with the remaining teriyaki glaze while cooking, until they are cooked through and caramelized on the outside.

Serve the teriyaki glazed salmon over the jasmine rice.

5. Broiled Salmon on Rice with Broccoli

Another meal on the list of simple salmon and rice recipes is salmon and rice which is one of the classic combinations that serves up a few twists.

At first, the salmon is broiled then the quick cooking time means buttery, flaky results and no fishy smell in the kitchen. Here are the ingredients for this meal.

Ingredients

• ¼ cup brown sugar
• 2 tablespoons low-sodium soy sauce
• 1 cup long-grain white rice
• 1 head broccoli, florets only, chopped (about 2 cups)
• 4 pieces skinless salmon fillet (1¼ pounds total)
• 1 large red onion, cut into ¼ inch-thick wedges
• 1 tablespoon olive oil
• Kosher salt and black pepper

Recipe:

Preheat the broiler. In a small bowl, combine sugar and soy sauce, and then set aside. Cook rice according to package directions, and then stir in broccoli during the last 3 minutes.

Remove the rice and broccoli from heat, let stand until the broccoli is tender, about 5 minutes, and then fluff with a fork.

Meanwhile, place the salmon and onion on a rimmed baking sheet, drizzle with oil, and season with ½ teaspoon salt and ¼ teaspoon pepper.

Broil until the salmon is opaque throughout, 8 to 10 minutes. During the last 2 minutes of cooking, spoon half the soy sauce glaze over the fish.

Serve the salmon, onion, and broccoli mixture with the remaining glaze.

6. Lemon Herb Salmon with Mediterranean Rice

Lemon herb salmon with Mediterranean rice is another simple salmon and rice recipe that use can use as dinner at home.

This recipe brings a bright and herby flavor to the salmon while giving a delightful Mediterranean twist to the rice. Adjust the herbs and seasoning to suit your taste preferences and enjoy!

Ingredients:

• 2 salmon fillets
• 1 cup of basmati rice
• 2 cups of vegetable or chicken broth
• 1 lemon
• 2 tablespoons of olive oil
• 2 cloves of garlic, minced
• 1 teaspoon of dried oregano
• 1 teaspoon of dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Recipe:

Rinse the basmati rice under cold water until the water runs clear. In a pot, bring 2 cups of vegetable or chicken broth to a boil.

Add the rice, reduce heat to low, cover, and simmer for about 15-20 minutes or until the rice is cooked and the liquid is absorbed.

Preheat your oven to 400°F (200°C) and place the salmon fillets on a baking sheet lined with parchment paper or lightly oiled.

Drizzle olive oil over the fillets, and then squeeze half of the lemon juice over the salmon. Season with salt, pepper, dried oregano, and dried thyme.

Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.

In a small saucepan, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for a minute.

Add the juice from the remaining half of the lemon. Cook for another minute, and then remove from heat. Fluff the cooked rice with a fork and place it on serving plates.

7. Salmon Rice Bowl

Salmon Rice Bowl is a sumptuous meal that makes for a tasty lunch or dinner. With healthy ingredients like instant brown rice, salmon, and veggies, you’ll have a flavorful meal in just 25 minutes.

Ingredients

• 4 ounces salmon, preferably wild
• 1 teaspoon avocado oil
• ⅛ teaspoon kosher salt
• 1 cup instant brown rice
• 1 cup water
• 2 tablespoons mayonnaise
• 1 ½ teaspoons Sriracha
• 1 ½ teaspoons 50%-less-sodium tamari
• 1 teaspoon mirin
• ½ teaspoon freshly grated ginger
• ¼ teaspoon crushed red pepper
• ⅛ teaspoon kosher salt
• ½ ripe avocado, chopped
• ½ cup chopped cucumber
• ¼ cup spicy kimchi
• 12 (4 inch) sheets nori (roasted seaweed)

Recipe:

Preheat oven to 400ºF. Line a small rimmed baking sheet with foil. Place salmon on the prepared pan. Drizzle with oil; season with salt.

Bake until the salmon flakes easily with a fork, 8 to 10 minutes. Meanwhile, combine rice and water in a small saucepan; cook according to package directions.

Mix mayonnaise and Sriracha in a small bowl; set aside. Whisk tamari, mirin, ginger, crushed red pepper, and salt in another small bowl; set aside.

Divide the rice between 2 bowls. Top with salmon, avocado, cucumber, and kimchi. Drizzle with the tamari mixture and the mayonnaise mixture. Mix the bowls, if desired, and serve with nori.

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8. Creamy Parmesan Salmon with Garlic Butter Rice

This recipe gives a rich and creamy taste to the salmon and pairs it with flavorful garlic butter rice. Adjust the creaminess or cheesiness of the sauce according to your liking.

Ingredients:

• 2 salmon fillets
• 1 cup of white rice
• 2 cups of chicken or vegetable broth
• 2 tablespoons of butter
• 2 cloves of garlic, minced
• 1/4 cup of grated Parmesan cheese
• 1/2 cup of heavy cream or half-and-half
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Recipe:

Rinse the white rice under cold water until the water runs clear. In a pot, bring 2 cups of chicken or vegetable broth to a boil.

Add the rice, reduce heat to low, cover, and simmer for about 15-20 minutes or until the rice is cooked and the liquid is absorbed.

Season the salmon fillets with salt and pepper. In a skillet over medium-high heat, add a tablespoon of butter.

Cook the salmon fillets for about 4-5 minutes per side, until they are cooked through and golden brown. Remove the salmon from the skillet and set aside.

In the same skillet, melt the remaining tablespoon of butter. Add minced garlic and sauté for a minute until fragrant.

Pour in the heavy cream (or half-and-half) and grated Parmesan cheese. Stir well until the sauce thickens slightly.

Season with salt and pepper to taste.  Fluff the cooked rice with a fork and place it on serving plates.

9. Blackened Salmon Rice Bowls

Ingredients

• 2 pouches of Ben’s Ready Rice Jasmine Rice (or use 1 bag per person, if you have a hungry family)
• 4 salmon fillets
• 2-4 teaspoons blackened seasoning, or to taste (see note below for non-spicy options!)
• 1 can black beans, drained and rinsed
• 1 can corn kernels, drained and rinsed
• 2 Hass avocados, sliced
• Fresh cilantro and lime for garnish, to taste
• ½ red onion, thinly sliced
• Optional: salt and pepper, to taste

Optional add-ons:

Here are a few other favorites that you can mix and match with the above ingredients:

• Sliced cucumber
• Sliced radish
• Shredded cabbage or coleslaw
• Salsa, such as pineapple pico de gallo
• Steamed broccoli
• Chopped green onion
• Guacamole
• Sour cream
• Hot sauce
• Olives

Recipe:

Pat the salmon fillets dry and season with blackened seasoning. Check your seasoning packaging to see if it has sodium/salt added. If not, you should also season each salmon fillet with a pinch of salt.

Preheat a large non-stick skillet, and place the salmon on the skillet skin-down. Cook over medium-low heat for 3-4 minutes, or until the bottom half of the salmon turns pink.

Carefully flip the salmon and cook on the other side for about 3-4 minutes, or until the salmon is fully cooked.

Another option is to air fry the salmon just follow the cooking instructions for air fryer trout! And yes, you can use blackened trout for these rice bowls instead of salmon!

While the salmon is cooking, prepare the rice in the microwave: follow the instructions on the rice packaging to squeeze the pouch to separate the rice. Tear two inches at the top to vent the pouches, and cook 2 pouches for 2.5 minutes.

If cooking 3 pouches, cook 2 pouches for 2.5 minutes, and then the third one for 90 seconds. If cooking 4 pouches, cook 2 at a time for 2.5 minutes each. Carefully transfer the hot rice to the bowls.

Rinse the black beans and corn. If you like, you can heat the black beans and corn up in a skillet or the microwave, and stir in a few pinches of blackened seasoning.

Slice your avocado, and pluck off some cilantro leaves. Thinly slice the red onion. Slice the lime.

Divide the cooked rice between 4 bowls. Top with cooked salmon fillets, black beans, corn, avocado, and cilantro.

Squeeze some lime over the whole bowl and enjoy! Squeezing lime over cajun blackened salmon fillet.

10. Spicy Sriracha Glazed Salmon With Jasmine Rice

spicy sriracha glazed salmon with jasmine rice recipe gives a spicy start to the salmon and pairs it with fragrant jasmine rice.

You can however adjust the spiciness by modifying the amount of Sriracha sauce used and enjoy your flavorful meal.

Ingredients:

• 2 salmon fillets
• 1 cup of jasmine rice
• 2 cups of water or chicken broth
• 2 tablespoons of soy sauce
• 2 tablespoons of honey
• 1 tablespoon of Sriracha sauce (adjust to taste)
• 1 tablespoon of rice vinegar
• 1 clove of garlic, minced
• 1 teaspoon of grated ginger
• Green onions, thinly sliced (for garnish)
• Sesame seeds (for garnish)

Recipes:

Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine the rice and 2 cups of water or chicken broth.

Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes or until the rice is cooked and the liquid is absorbed.

In a bowl, whisk together soy sauce, honey, Sriracha sauce, rice vinegar, minced garlic, and grated ginger. Adjust the Sriracha amount based on the desired spiciness.

Place the salmon fillets in a shallow dish and pour half of the Sriracha glaze over them, allowing them to marinate for about 10-15 minutes.

Heat a skillet or grill pan over medium-high heat. Cook the salmon fillets for about 3-4 minutes per side, brushing them with the remaining Sriracha glaze while cooking, until they are cooked through and caramelized on the outside.

Plate the cooked jasmine rice and place the Sriracha glazed salmon on top. Sprinkle with thinly sliced green onions and sesame seeds for garnish.

11. Crispy Rice Spicy Salmon

Ingredients

• Cooked sushi rice:
• Seasonings (Salt and sugar)
• Rice Vinegar
• Sushi-grade Salmon
• Mayonnaise (Kewpie Mayo preferably)
• Sriracha
• Lime juice
• Toasted sesame oil
• Soy sauce
• Green Onions or Scallions + Jalapenos
• Wasabi avocado
• Salmon

Recipe:

You can prepare the sushi rice in your rice cooker, or instant pot, or boil it on the stove. Once the rice is done, we’ll season it with kosher salt, sugar, and rice vinegar.

When it’s cool enough to handle, grab a plastic wrap and line your 9×5 baking dish with this. Place the rice in the dish and flatten it into a large rice cake.

You can also use a rice mold if you have one, but the 9×5 baking dish and a knife to cut pieces also work just fine! Cover the rice cake and let it refrigerate until set.

Grab the sushi-grade salmon filet and place it on a clean cutting board. Dice the salmon into small pieces, and combine the mayo, lime juice, sriracha, sesame oil, soy sauce, and scallions. Place the salmon mixture in the fridge while you fry the rice cakes in a skillet.

Heat a couple of tablespoons of high-heat oil in a skillet. I like to use avocado oil or canola oil here. Then fry rice cakes on medium-high heat in the skillet until golden and crispy.

 Remove them to a plate lined with a paper towel so that it can absorb any excess oil and let them cool.

Combine the avocado and the wasabi paste with a small pinch of salt in a bowl and smash it down using a potato masher or a fork.

Dollop the avocado on the rice cake, top with the prepared salmon, and place a jalapeno slice on top. You can also sprinkle with toasted sesame seeds if you like.

12. Lemon Garlic Butter Salmon with Rice

This amazing recipe gives a deliciously simple way to enjoy flavorful salmon alongside perfectly cooked rice.

Ingredients:

• 2 salmon fillets
• 1 cup of rice
• 2 cups of water or broth
• 2 tablespoons of butter
• 2 cloves of garlic, minced
• 1 lemon
• Salt and pepper to taste
• Fresh parsley (optional, for garnish)

Recipe:

Rinse the rice under cold water until it runs clear. In a pot, bring 2 cups of water or broth to a boil.  Add the rice, reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked.

Preheat the oven to 400°F (200°C). Place the salmon fillets on a baking sheet lined with parchment paper or lightly oiled. Season with salt and pepper.

Melt the butter in a small saucepan over medium heat. Add minced garlic and cook for a minute until fragrant. Squeeze half of the lemon into the butter mixture and stir well.

Brush the lemon garlic butter over the salmon fillets. Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.

Fluff the cooked rice with a fork and divide it onto plates. Place the cooked salmon fillets on top of the rice. Drizzle any remaining lemon garlic butter over the salmon. Garnish with fresh parsley if desired.

13. Tomato Pesto Salmon and Rice Recipe Baked in Foil

Tomato Pesto Salmon and Rice Recipe Baked in Foil is incredibly flavorful and delicious, in 30 minutes Your healthy fish dinner recipe with tomato pesto, salmon, and rice baked in foil will be ready.

Ingredients

• 6 heavy-duty foil sheets
• 2 cups instant rice (you can use brown rice)
• 2 cups warm water
• 6 (about 4 to 5 ounces each) Salmon Fillets, skins removed
• salt and fresh ground pepper, to taste
• STAR Extra Virgin Olive Oil
• 1/2- cup Sundried Tomato Pesto
• 2 garlic cloves, minced
• 6 sprigs fresh thyme

Recipe:

Preheat oven to 400F. Place rice and water in a small bowl and stir to combine.

Lay out the foil sheets and divide the rice mixture evenly over each foil, squeezing the water out as much as possible. Spoon out some rice, then hold the spoon to the side of the bowl and tilt the spoon a bit to drain out the excess water.

Top rice with salmon fillets; season with salt and pepper, and rub with a drizzle of olive oil. Add a tablespoon of tomato pesto on top and spread it over each fillet.

Sprinkle some garlic over the fillets. Place a sprig of fresh thyme over each fillet. Fold the sides of the foil over the fish, covering completely; seal the packets closed.

Transfer fillets to a jelly roll pan or large baking sheet. Bake for 20 to 22 minutes, or until salmon is cooked through. Transfer foil packets to plates carefully open up the foil packets and serve.

14. Citrus-Glazed Grilled Salmon with Coconut Rice

This recipe gives a delightful blend of citrusy flavors complemented by the creamy coconut rice, making for a vibrant and flavorful dish.

Adjust the sweetness or tanginess of the glaze to suit your taste preferences.

Ingredients:

• 4 salmon fillets
• 1 cup of jasmine rice
• 1 can (14 oz) of coconut milk
• 1 1/2 cups of water
• Zest and juice of 1 orange
• Zest and juice of 1 lime
• 2 tablespoons of honey or maple syrup
• 2 tablespoons of soy sauce
• 2 cloves of garlic, minced
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Recipe:

In a saucepan, combine the jasmine rice, coconut milk, water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and let it simmer for 15-20 minutes or until the rice is cooked and the liquid is absorbed. Fluff with a fork before serving.

In a bowl, whisk together the orange zest, lime zest, orange juice, lime juice, honey (or maple syrup), soy sauce, minced garlic, salt, and pepper to create the glaze.

Preheat the grill to medium-high heat. Season the salmon fillets with salt and pepper. Place the salmon fillets on the grill and cook for about 4-5 minutes per side, brushing the citrus glaze over the salmon during the last few minutes of grilling. Cook until the salmon is cooked through and has grill marks.

Plate the cooked coconut rice and top it with the grilled citrus-glazed salmon fillets. Drizzle any remaining citrus glaze over the salmon. Garnish with chopped fresh cilantro.

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15. Pan-Seared Miso Salmon Rice Bowls

Ingredients

• Salmon
• Miso glaze (Made from miso paste, hot sauce, honey, soy sauce, and rice vinegar)
• Cabbage
• Honey lime marinade
• Shiitake mushrooms
• Brown rice
• Toppings (fresh vegetables, sesame seeds, or chopped nuts)

Recipe:

Mix the miso glaze ingredients together in a shallow dish. Place the salmon filets in the dish skin side up and let them marinate while you prepare the cabbage.

Toss the cabbage in a bowl with the marinade ingredients. Let it sit and tenderize while you prepare the rest of the recipe.

Sauté the mushrooms in the hot pan until they’re soft and tender.

Heat some oil in a skillet over medium-low heat. Place the salmon filet skin side down to sear for a few minutes, then flip to cook the other side. Transfer the cooked filets to a plate.

Divide the cooked rice between bowls and top each one with salmon and mushrooms. Add your desired toppings and enjoy!

16. Herbed Baked Salmon with Rice

When you think of a simple way to enjoy a flavorful baked salmon with herbed rice, this recipe should come to mind.

You can always adjust the herbs and seasoning according to your taste preference and enjoy a delightful meal!

Ingredients:

• 2 salmon fillets
• 1 cup of long-grain white rice
• 2 cups of chicken or vegetable broth
• 2 tablespoons of olive oil
• 2 cloves of garlic, minced
• 1 teaspoon of dried dill
• 1 teaspoon of dried parsley
• Salt and pepper to taste
• Lemon wedges (for serving)

Recipes:

Preheat Oven: Preheat your oven to 375°F (190°C).

Rinse the rice under cold water until the water runs clear. In a pot, bring 2 cups of chicken or vegetable broth to a boil.

Add the rice, reduce heat to low, cover, and simmer for about 15-20 minutes or until the rice is cooked and the liquid is absorbed.

Place the salmon fillets on a baking sheet lined with parchment paper or lightly oiled. Drizzle with olive oil. Season with minced garlic, dried dill, dried parsley, salt, and pepper.

Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the salmon is cooked through and easily flakes with a fork.

Fluff the cooked rice with a fork and divide it onto plates. Top each portion of rice with a baked salmon fillet. Serve with lemon wedges for an added citrusy touch.

17. Asian Baked Salmon with Veggie Fried Rice

Ingredients

For the Asian-Baked Salmon

• 1 pound salmon fillets
• 1/4 cup soy sauce
• 2 tablespoons packed brown sugar
• 1 tablespoon sesame oil
• 1 tablespoon red wine vinegar
• 1 tablespoon honey
• 1 teaspoon ground ginger
• 1/2 teaspoon garlic powder

For the Veggie Fried Rice

• 1 large egg
• 1 tablespoon water
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 1/4 cup onion, chopped
• 2-3 cloves garlic, minced
• 1 cup (from a 12-16 oz. bag) of frozen peas and carrots, thawed, (optional)
• 2 cups cold cooked white rice
• 1/4 cup soy sauce
• 1/2 teaspoon black pepper

Recipe:

For the salmon:

Preheat oven to 425°F.

Spray a 13×9-inch baking dish with cooking spray. Place the salmon in the baking dish.

In a small bowl, combine the remaining salmon ingredients and mix well. Pour over the fillets.

Bake uncovered for 15-20 minutes or until the fish flakes easily with a fork. Spoon the sauce over the fish at least once during the baking time.

For the Rice:

In a small bowl, beat the egg with water. Melt butter in a skillet or wok over medium-low heat. Add egg and scramble until cooked through. Remove from skillet to a small bowl.

Heat oil in the same pan. Add onion, garlic, peas and carrots. Sauté until the onion is soft.

Then add rice, soy sauce, and black pepper. Stir-fry together for about 3-5 minutes, until the mixture is well combined. Add the eggs and stir to combine.

Serve the Asian-Baked Salmon with the Veggie Fried Rice.

18. Teriyaki Glazed Salmon with Rice

This food recipe particularly provides a savory-sweet teriyaki glaze that pairs perfectly with the tender, flaky salmon and fragrant jasmine rice. Below are the ingredients needed for this meal:

Ingredients:

• 2 salmon fillets
• 1 cup of jasmine rice
• 2 cups of water or chicken broth
• 1/4 cup of teriyaki sauce
• 2 tablespoons of honey
• 1 tablespoon of soy sauce
• 1 clove of garlic, minced
• 1 teaspoon of grated ginger
• Green onions, thinly sliced (for garnish)
• Sesame seeds (for garnish)

Recipe:

Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine the rice and 2 cups of water or chicken broth.

Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes or until the rice is cooked and the liquid is absorbed.

In a bowl, mix together the teriyaki sauce, honey, soy sauce, minced garlic, and grated ginger.

Place the salmon fillets in a shallow dish and pour half of the teriyaki glaze over them. Let them marinate for about 15-20 minutes.

Heat a skillet or grill pan over medium-high heat. Cook the salmon fillets for about 4-5 minutes per side, brushing them with the remaining teriyaki glaze, until they’re cooked through and caramelized.

Plate the cooked jasmine rice and top it with the teriyaki glazed salmon fillets. Garnish with thinly sliced green onions and sprinkle sesame seeds over the dish for added texture and flavor.

19. Firecracker Salmon Bowls

Ingredients

• Salmon ( 6-oz.)
• Jasmine rice
• Vegetables Slaw
• Firecracker Peanut Sauce (peanut butter, soy sauce, sesame oil, chili sauce, rice vinegar, and some zesty aromatics like ginger and garlic.)
• Garnishes

Recipe:

Cook rice in a small saucepan until light and fluffy, about 15 minutes.

Allow the pot to sit, undisturbed, for another 10 minutes, or until you’re ready to assemble the rice bowls. (The residual heat will steam the rice and absorb any remaining water, leaving your rice moist and pleasantly sticky.)

Prepare peanut sauce by combining peanut butter, soy sauce, vinegar, sesame oil, chili sauce, ginger, and garlic. Stir the mixture with a whisk until smooth.

Sauté salmon in a large skillet over medium-high heat. Let the salmon cook for about 3 minutes, until it appears ~75% cooked on the sides. Flip the salmon, turn off the heat, and cook for 1 to 2 more minutes, until cooked through. Remove from heat.

Prepare slaw by combining cabbage, green onion, vinegar, sesame seeds, and salt in a medium bowl; toss to combine.

Assemble bowls by dividing rice evenly into each of four bowls. Top each bowl with one salmon fillet and a spoonful of slaw. Next, drizzle peanut sauce evenly over all components, and garnish with peanuts and green onion.

20. Lemon Garlic Butter Salmon with Rice Pilaf

This recipe combines the tanginess of lemon, the richness of butter, and the savory flavors of garlic and thyme to complement the salmon and rice pilaf, creating a delightful and simple meal.

Ingredients:

• 2 salmon fillets
• 1 cup of long-grain rice
• 2 cups of chicken or vegetable broth
• 2 tablespoons of butter
• 2 cloves of garlic, minced
• Zest and juice of 1 lemon
• 1 teaspoon of dried thyme
• Salt and pepper to taste
• Chopped fresh parsley (for garnish)

Instructions:

In a pot, melt 1 tablespoon of butter over medium heat. Add minced garlic and sauté until fragrant. Add the rice and stir for a minute to coat it in the butter.

Pour in the chicken or vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and liquid is absorbed.

Season the salmon fillets with salt, pepper, and dried thyme. In a skillet, melt the remaining tablespoon of butter over medium-high heat.

Place the salmon fillets in the skillet and cook for about 3-4 minutes per side until golden and cooked through. Remove from the skillet and set aside.

In the same skillet, add the lemon zest and juice. Stir in any remaining garlic butter from cooking the salmon. Heat for a minute, and then remove from heat.

Plate the cooked rice pilaf and place the salmon fillets on top. Drizzle the lemon garlic butter over the salmon. Garnish with chopped fresh parsley for a pop of color and added freshness.

Summary

The simple salmon and rice recipe combines tender, flaky salmon fillets with a choice of flavorful rice.

Typically, the salmon is seasoned, baked, grilled, or pan-seared, often accompanied by a variety of marinades or glazes such as teriyaki, lemon herb, or spicy Sriracha.

The rice, which can be jasmine, basmati, or white rice, is cooked to perfection and can feature added elements like garlic, herbs, or coconut for enhanced taste.

The dish is easily customizable, allowing for a range of creative adaptations, making it a versatile and satisfying meal option.