Salmon with Lemon Rice
Salmon with lemon rice is a weeknight dinner that takes 30 minutes from start to finish: fluffy basmati simmered in stock with lemon zest, topped with salmon fillets fried until the skin is crisp. The lemon goes in twice, as zest in the pan and juice at the end, so the whole plate tastes fresh without needing a separate sauce.
- Total
- 30 min
- Prep
- 10 min
- Cook
- 15 min
- Serves
- 4
- Per serving
- 590kcal
Seasoning salmon with lemon rice
Stock already brings salt to the rice, so taste before you add more. Lemon zest cooked with the grains gives a mellow citrus flavour all the way through, and the juice stirred in at the end adds the sharp edge. Stirring the juice in early would turn the rice sour and slightly sticky.
If you do not have basmati, long-grain rice works the same way and needs 12–15 minutes. Chicken or fish stock can replace vegetable stock. For a milder garlic taste, add the garlic to the pan only for the final 30 seconds, as in the method, because it burns easily in hot oil.
Making salmon with lemon rice
Tap a time to start a timer.
- Start the rice Rinse the rice in a sieve under cold running water until the water runs almost clear. Tip it into the saucepan with the hot stock and the lemon zest. Bring to the boil, cover, turn the heat to its lowest setting and cook for with the lid on.
- Prepare the salmon About into the rice cooking time, pat the fillets dry with kitchen paper. Season the flesh side with a pinch of salt and plenty of black pepper.
- Fry skin-side down Heat the oil in the frying pan over a medium-high heat until it shimmers. Lay the fillets in skin-side down and press each one gently with the fish slice for 10 seconds so the skin stays flat. Cook for , without moving them, until the skin is golden and crisp.
- Turn and finish Turn the fillets and cook for more, adding the garlic to the oil around the fish for the last 30 seconds. The salmon is done when the flesh is opaque and flakes easily. Take the pan off the heat.
- Let the rice stand Take the rice off the heat and keep the lid on for . Fluff it with a fork, then stir in the lemon juice and parsley.
- Serve Divide the rice between four plates and set a fillet on each, skin-side up so it stays crisp. Spoon over any garlic oil left in the pan.
What to serve with it
The rice is a full plate on its own, but a handful of steamed green beans or tenderstem broccoli on the side works well. For another way to cook the fish, try pan-fried salmon, or put everything in the oven with a salmon tray bake with vegetables when you would rather not stand at the hob.
Common problems and fixes for salmon with Lemon Rice
- The salmon skin is not crisp.
- The skin was damp or the pan was not hot enough. Pat the fillets dry, wait until the oil shimmers, and leave them alone for the full 4 minutes before turning.
- The rice is sticky or gluey.
- There was too much surface starch, or the rice was stirred or the lid lifted. Rinse until the water is almost clear, keep the lid on for the whole 12 minutes and fluff with a fork rather than a spoon.
- The salmon is dry in the middle.
- It stayed on the heat too long. Take it off as soon as the flesh turns opaque and flakes into large pieces. Thin tail ends cook faster, so turn them after 3 minutes.
Frequently asked questions about salmon with Lemon Rice
Can you use frozen salmon fillets?
Yes, but defrost them fully in the fridge overnight first. Pat them very dry with kitchen paper, or the skin will steam instead of crisping.
How long does salmon with lemon rice keep in the fridge?
Up to 1 day. Cool the rice within an hour of cooking, keep it covered in the fridge, and reheat it only once until it is steaming hot all the way through.
Can you use brown rice instead of basmati?
Yes, but it takes 25–30 minutes and needs about 600ml of stock, so start it first and fry the salmon at the end.
How do you know when salmon is cooked?
The flesh turns from translucent to opaque and flakes easily with a fork. If you use a thermometer, 55–63°C in the thickest part gives moist fish.
How did you like the recipe?
4.8 / 5 · 8 ratings
