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Recipe by:

Sara Crocker

One-Pot Salmon and Rice

This One-Pot Salmon and Rice recipe combines the simplicity of a single skillet with the elegance of salmon, creating a comforting meal perfect for cozy gatherings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 2 cups jasmine rice
  • 4 cups low-sodium chicken broth
  • 2 fillets salmon, about 6 ounces each
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp. dried thyme
  • 1 cup frozen peas
  • olive oil
  • salt and pepper, to taste
  • fresh lemon juice, to taste

Equipment

  • 10-inch cast-iron skillet

Method
 

  1. In a large cast-iron skillet, heat a drizzle of olive oil over medium heat. Add finely chopped onion and garlic. Sauté until onion is translucent and fragrant—about 4-5 minutes.
  2. Stir in the jasmine rice, coating with the oil and aromatics, then pour in the chicken broth along with the dried thyme. Bring to a gentle simmer, lower heat, cover, and let cook for about 15 minutes.
  3. Place the salmon fillets on top of the rice. Sprinkle with salt, pepper, and a squeeze of fresh lemon juice. Cover again and let steam for about 8-10 minutes until salmon is flaky.
  4. Sprinkle the frozen peas over the top and cover for an additional 5 minutes, allowing residual heat to work its magic. Fluff the rice with a fork, gently mixing in the salmon and peas.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth or water.