I love to cook salmon, whether we are entertaining or preparing a weeknight dinner. Today I am sharing my five best salmon and rice recipes!
I enjoy cooking salmon and rice recipes because they taste amazing and are so easy to make. Salmon can be prepared with cooking methods such as baking, grilling, smoking, or pan-searing, allowing for different flavor profiles and culinary preferences. Rice, too, offers a range of preparation options, such as plain, fried, or pilaf, making it suitable for a variety of cuisines.
Salmon and Rice
I have asked myself so many times. “What to cook with salmon?”.
And every time I make rice.
Salmon and rice are an excellent dinner choice for so many reasons!
Salmon is a highly nutritious fish, packed with omega-3 fatty acids, quality protein, and essential vitamins and minerals. It is particularly renowned for its heart-healthy properties. Rice, on the other hand, is a versatile carbohydrate that provides energy and serves as a staple food in many cultures.
What I love the most about salmon and rice is how well they taste together. Salmon boasts a rich, buttery flavor and a tender texture when cooked to perfection. When paired with rice, which acts as a neutral canvas, it either complements the salmon’s flavors or absorbs any accompanying sauces or seasonings.
I think the rice also disguises how much sauce I put on my salmon. And that is a good thing because I do love the sauces in all of these recipes! Hehe.
Of course, the ease and affordability of cooking salmon and rice is an added benefit. Both ingredients are readily available and can be prepared relatively quickly. There are so many different ways to cook salmon and rice recipes, and today I am sharing my top five!
My Favorite Salmon and Rice Recipes
Sweet Honey Glazed Salmon and Rice
Here’s a delicious Sweet Honey Glazed Salmon recipe cooked in the air fryer. I just made this and it’s the rest time I have cooked salmon in the air fryer. It is truly of the best ways to cook salmon as I cannot believe how tender and flaky it was! I am sure you will enjoy this delightful combination of sweet and savory flavors in this air fryer sweet glazed salmon.
- 2 salmon fillets
- 3 tablespoons honey (or maple syrup)
- 2 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon minced garlic
- 1/2 teaspoon ground ginger
- Salt and pepper to taste
- Sesame seeds, for garnish
- Sliced green onions, for garnish
- Preheat your air fryer to 400°F (200°C) for about 5 minutes.
- In a small bowl, whisk together the honey, soy sauce, Dijon mustard, minced garlic, ground ginger, salt, and pepper. This will be the sweet glaze for the salmon.
- Place the salmon fillets in a shallow dish or ziplock bag. Pour half of the sweet glaze over the salmon fillets, ensuring they are evenly coated. Reserve the remaining glaze for later.
- Let the salmon marinate in the sweet glaze for about 15-20 minutes.
- Remove the salmon fillets from the marinade, allowing any excess glaze to drip off.
- Place the salmon fillets in the air fryer basket, skin-side down, making sure they are not touching each other. If needed, cook them in batches.
- Cook the salmon in the air fryer at 400°F (200°C) for about 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork. Cooking time may vary depending on the thickness of the fillets.
- While the salmon is cooking, heat the remaining sweet glaze in a small saucepan over medium heat until it thickens slightly, about 2-3 minutes.
- Once the salmon is cooked, remove it from the air fryer basket and brush it with the thickened sweet glaze.
- Garnish the sweet salmon with sesame seeds and sliced green onions.
- Serve the sweet glazed salmon hot, alongside steamed rice (or quinoa), and your favorite vegetables.
The Best Recipe to Cook Salmon on the Pellet Grill
Here’s a recipe for a delicious salmon cooked on a pellet grill with my favorite lemon dill sauce. By using Cedar or Alder pellets, you can infuse your salmon with a delicious smoky flavor that pairs perfectly with the other ingredients. My favorite pellet grill, the Coyote Pellet Grill, provides even heat distribution and consistent temperatures, ensuring that your salmon cooks to perfection. The flavorful lemon dill sauce adds the perfect finishing touch to this delicious dish.
- 4 salmon fillets, skin-on
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the Sauce:
- 1/2 cup mayonnaise
- 1/3 cup of buttermilk
- 2 tablespoons chopped fresh dill
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon chopped garlic
- Salt and pepper, to taste
- Cedar or Alder pellets
- Preheat your Coyote Pellet Grill to 350°F using Cedar or Alder pellets. These pellets are ideal for cooking fish and will infuse your salmon with a delicious smoky flavor.
- In a small bowl, whisk together the olive oil, lemon juice, garlic, smoked paprika, thyme, salt, and black pepper.
- Place the salmon fillets, skin-side down, on a piece of aluminum foil. Brush the olive oil mixture generously over the top of the salmon fillets.
- Place the aluminum foil with the salmon directly on the grill grates, and close the lid. Cook the salmon for 15-20 minutes, or until the internal temperature of the salmon reaches 145°F.
- While the salmon is cooking, prepare the sauce. In a small bowl, whisk together the mayonnaise, buttermilk, dill, lemon juice, zest, garlic, salt, and pepper until well combined.
- When the salmon is done, remove it from the grill and serve it immediately, topped with the sauce.
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Spring Salad with Spiced Rubbed Salmon
This salad is fresh and filling and has a wonderful spicy flavor for everyone to enjoy. It’s a hearty salad that is perfect to enjoy on a summer evening.
- 4 cups of Spring Greens
- 1 cup Shredded Carrots
- 1 cup of shredded Purple Cabbage
- 20 Cherry Tomatoes, cut in half
- 2 Avocados, sliced
- 1 Cup of Frozen Corn
- 1 Cup of Sliced Mushrooms
- 1 Large Salmon Filet, skin removed and cubed
- Edible Flowers for garnish, Pansies and Marigolds
- Spice Rub for Salmon (if you enjoy spice, you may want to double this)
- 1 tablespoon Smoked Paprika
- 1 tablespoon Garlic Powder
- 1 tablespoon Brown Sugar
- Avocado, Cilantro Dressing
- 1 Avocados
- 1 handful Cilantro
- 1/2 cup Olive Oil
- 1 clove of Garlic
- Juice of 1 lime
- Pinch of salt/pepper
To make the salad dressing, add one avocado, a handful of fresh cilantro, a clove of garlic, the juice of one lime, and a pinch of salt and pepper to a blender or food processor. Blend until smooth, adding a little more oil if needed to thin out the dressing. Season to taste. Refrigerate until ready to use.
Remove skin from salmon and cut into cubes. Sprinkle spice rub onto salmon and coat thoroughly. Set aside.
1. Start with the cooked items, first corn. Add 1 tablespoon olive oil to a heated pan, add frozen corn, and cook through until corn is browned. Set aside.
2. Using the same pan, heat 1 tablespoon olive oil and add sliced mushrooms, cook until mushrooms are browned and cooked through, but not limp.
3. Using the same pan as the corn and mushrooms, add 1 tablespoon of olive oil to the heated pan and add spice-rubbed Salmon. Cook until the salmon is browned on the outside and the center of the cube is cooked through (not dark pink).
Salad Assembly - I added each salad topping as an individual item on top of the salad instead of scattering or tossing so that each component could be seen and the salad could be dressed and combined individually.
1. Add greens to each of the plates.
2. Add shredded carrots to each of the plates.
3. Add purple cabbage to each of the plates.
4. Add chopped cherry tomatoes to each of the plates.
5. Add sliced avocado to each of the plates.
6. Add the cooked corn to each of the plates.
7. Add the cooked mushrooms to each of the plates.
8. Add the cooked salmon to each of the plates.
9. Serve Avocado Cilantro Dressing on side.
Garnish with edible flowers
Grilled Salmon and Rice with Avocado Salsa
I have shared this Grilled Salmon with Rice and Avocado Salsa recipe before. You can either grill the salmon or bake it in the oven. This recipe is fresh and summery and has been a huge hit every time I served it.
- 1 Tbsp. olive oil
- 1 tsp salt
- 1 tsp pepper
- 1 tsp smoked paprika
- 4 salmon fillets
- Avocado Salsa:
- 2 avocados
- 1/4 red onion
- 1 lime, juiced
- 1 Tbsp. olive oil
- 1 1/2 tsp salt
- 1 TBL chopped fresh cilantro
Place the salmon in a baking pan lined with parchment paper. Drizzle the olive oil on the top of the salmon and sprinkle with salt, pepper, and paprika.
Grill the salmon on high heat for five minutes on each side. Or bake it in the oven at 350 degrees for thirty minutes.
In a separate bowl, lightly toss avocados, 1/4 red onion, the juice from one lime, 1 Tbsp. olive oil and salt to taste.
Spoon avocado salsa on top of the cooked salmon. Top with finely cut cilantro and enjoy!
Bang Bang Salmon and Rice
The Bang Bang sauce adds a creamy, sweet, and spicy kick to the succulent salmon, creating a delicious combination of flavors. I think you will enjoy this Bang Bang Salmon recipe and its delightful taste!
- For the Salmon:
- 4 salmon fillets
- 2 tablespoons olive oil
- Salt and pepper, to taste
- For the Bang Bang Sauce:
- 1/4 cup mayonnaise
- 1 tablespoon sweet chili sauce
- 1 tablespoon sriracha sauce
- 1 tablespoon honey
- 1 tablespoon lime juice
- For Serving:
- Cooked rice
- Chopped green onions (optional, for garnish)
- Sesame seeds (optional, for garnish)
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
- Place the salmon fillets on the prepared baking sheet. Drizzle olive oil over the salmon and season with salt and pepper to taste.
- Bake the salmon in the preheated oven for about 12-15 minutes, or until it flakes easily with a fork and is cooked to your desired level of doneness.
- While the salmon is baking, prepare the Bang Bang sauce. In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha sauce, honey, and lime juice until well combined.
- Once the salmon is cooked, remove it from the oven and let it cool slightly.
- Drizzle the Bang Bang sauce generously over the cooked salmon fillets, or serve it on the side as a dipping sauce.
- Serve the Bang Bang salmon over cooked rice or quinoa. Garnish with chopped green onions and sesame seeds, if desired, for added flavor and presentation.
Setting a Table for Salmon and Rice Recipes
Here are a few tables I set for entertaining. The main course on the menu served at each of these tables was, of course, salmon and rice.
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