Salmon and Rice Recipe: Why Everyone’s Loving This
If you’ve ever searched for a salmon and rice recipe that ticks all the boxes—easy, healthy, flavour-packed, and fast—you’ve just found it. This is one of those recipes that truly delivers. It’s cosy enough for a night in but special enough for when you have mates over.
Here’s why it’s a winner:
One pan = minimal clean-up.
Cooks in under 30 minutes—your oven does the hard work.
Juicy salmon and fluffy rice infused with garlic, ginger and savoury sauces.
Veggies included—tick for nutrition!
No fancy ingredients—all pantry staples!
If I had a dollar for every time someone asked me for this recipe salmon rice bake after trying it… well, I’d have enough to buy a week’s worth of salmon!
The Secret to the Perfect Salmon and Rice Bake
This salmon and rice recipe is proof that the simple things in life are often the best. But there are a few key things that really make it shine:
Use quality salmon. I love using Tasmanian salmon for its rich flavour and firm texture. Fresh or defrosted fillets both work beautifully.
Rinse your rice before using—it keeps the dish from going stodgy.
Boiling water is essential! It speeds up cooking and ensures even texture.
Keep your veg chunky. Broccoli is perfect here because it steams in the oven while soaking up all those gorgeous flavours.
Don’t skip the sauces—soy and oyster sauce bring the umami magic.
Pro tip: Add a few drops of sesame oil or a pinch of chilli flakes before baking for a cheeky flavour boost.
What Kind of Rice Works Best in a Rice and Salmon Dish?
You might be wondering what rice works best in this rice and salmon dish. I’ve tried a few, and these are my top picks:
Long-grain white rice – foolproof and fluffy every time.
Jasmine rice – slightly more fragrant, adds a subtle aroma that pairs beautifully with salmon.
Basmati – works, but I find it a little too dry here.
Avoid brown rice unless you adjust the liquid and cook time—it takes way longer to soften.
Serving Suggestions
This salmon and rice dinner is a complete meal, but if you want to fancy it up a bit or serve it to guests, here are some delicious ideas:
Top with sesame seeds or crushed peanuts for a crunchy finish.
Add a fresh herb sprinkle—chopped coriander or spring onions lift everything.
Drizzle sriracha mayo or spicy yoghurt dressing over the top. 🔥
Serve with a side salad like cucumber ribbons with rice wine vinegar and sesame oil.
Pair with a crisp white wine (Sauvignon Blanc or Pinot Grigio), a cold citrusy pale ale, or sparkling water with lemon and mint.
My Favourite Tips & Tricks for This Salmon and Rice Bake
Here’s how to take your salmon and rice recipe from good to downright legendary:
Cover tightly with foil or a lid to keep moisture in and ensure the rice cooks evenly.
Add frozen peas or corn near the end for an extra veg hit.
Rest for 5 minutes after baking—gives the rice time to finish steaming and soak up all the yumminess.
Double the rice and water if you want leftovers or feeding a crowd.
Squeeze fresh lime over the salmon just before serving for zingy contrast.
Let’s Talk Storage (Because Leftovers = Lunch Win)
If you’re lucky enough to have leftovers (big if!), this salmon and rice dish stores like a dream:
Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, this freezes beautifully! Portion into containers and freeze for up to 2 months.
To reheat: Microwave with a splash of water, covered loosely with a damp paper towel to keep the rice moist and the salmon juicy.
Hot tip: Add a bit of soy sauce or a drizzle of oil when reheating to revive flavours.
Other Recipes You’ll Love If You’re Into Salmon and Rice
Can’t get enough of easy, one-pan dinners? Me neither! Here are a few of my top faves that follow the same winning formula:
And if you’re into seafood, check out my Sticky Glazed Salmon Bowls next—they’re another brilliant recipe salmon rice style dish you’ll want to put on repeat.
Don’t Forget to Share Your Dinner Win
I love seeing your kitchen creations! If you make this salmon and rice one-pan beauty, please take a snap and tag me on Instagram @steph_cooks_stuff. I’ll be over here doing a happy dance every time one of your pics pops up in my feed!
Why This Salmon and Rice Recipe Should Be on Repeat
In case you needed a final nudge: this salmon and rice recipe is quick, simple, and seriously tasty. It’s one of those rare recipes that feels like a little gift to your future self—easy enough to whip up after work, yet impressive enough to make you feel like a weeknight MasterChef.
With just a few pantry staples, one pan, and a little oven time, you’ve got a nourishing, comforting dinner that’s so much more than the sum of its parts. Try it once and it’ll be on high rotation, promise.
Happy cooking—and even happier eating!
Salmon and Rice
Ingredients
Equipment
Method
- Preheat your oven to 200°C (fan).
- In a large oven-safe pan, heat a drizzle of oil.
- Add the garlic, ginger and rice. Stir it around for a minute until it smells amazing.
- Add in the soy sauce and oyster sauce. Give everything a good stir to coat the rice.
- Pour in the boiling water and stir again.
- Place your salmon fillets and broccoli chunks right on top of the rice.
- Sprinkle the salmon with a little salt and pepper.
- Pop a lid on (or cover tightly with foil) and bake in the oven for 20 minutes—until your rice is fluffy and your salmon is perfectly cooked.
- That’s it! The salmon juices soak into the rice, the broccoli steams itself, and dinner basically makes itself while you chill.
Nutrition
Video
Tried this recipe?
Let us know how it was!Frequently Asked Questions
You can, but it takes longer to cook. You’ll need to increase the water and baking time by at least 20 minutes. For best results, stick with white rice.
Totally! This recipe is naturally dairy-free. For gluten-free, just make sure you use gluten-free soy sauce and check the oyster sauce label carefully—many contain wheat.
Absolutely. You can mix the rice, garlic, ginger, and sauces in the pan earlier in the day. Just pop it in the fridge, and when you’re ready, add the salmon and broccoli and bake.