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    Home » Main Dishes » Fish Recipes

    One Pot Steamed Salmon with Rice Pilaf

    LAST UPDATED: February 24, 2024 PUBLISHED: March 22, 2018 By Pam Greer 16 Comments As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Print Recipe

    Eating healthy with an easy one-pot meal!  Steamed Salmon rests atop a flavorful lemongrass pilaf with a fresh cilantro garnish.

    Cilantro garnished salmon and rice in a yellow cast iron pot.

    If you're looking for an easy, healthy one-pan meal you have come to the right place!

    With a just a few ingredients, you make perfectly seasoned rice pilaf. Then top it with some cubed salmon and let the salmon steam quickly.

    A fresh garnish of cilantro, basil and a little soy sauce add a bright flavor right at the end.

    One pan salmon and rice dinner in under an hour, you're going to love it!

    Ingredients.

    Rice, chicken stock, ginger, lemongrass, garlic, herbs and salmon.

    Ginger - you can use fresh ginger, or to keep it even easier, I love the tubes of ginger paste that are so easy to find at the supermarket now! Try it in these Sticky Sesame and Ginger Pork Meatballs.

    Lemongrass - like the ginger, I find it much easier to find the lemongrass paste at the grocery store. If you live near an Asian market and can get fresh lemongrass, then lucky you! Save some for these Lemongrass Pork Skewers.

    Garlic - I used fresh cloves, but you can also use garlic paste.

    White rice - if you want to use brown rice, you'll need to adjust the times.

    Salmon - you need skinless for this.

    Herbs - cilantro and basil either combined or can use just one.

    Chili pepper - use your favorite hot (or not) chili pepper. A red pepper provides a nice pop of color.

    Instructions.

    Two photos showing the first two steps of the rice pilaf.

    Heat the oil in a large heavy skillet over medium heat.

    If you are using fresh ginger, lemongrass, and garlic, you'll want to pulse it first in a food processor. However, if you are using the paste you can finely mince the garlic and add it along with the ginger paste and the lemongrass paste to the oil.

    If you want the heat more evenly dispersed you can add the sliced chili at this time or you can save it until the end and use it as a garnish along with the herbs. We like an even heat, so I add it to the oil. If you want to be able to control the heat, add it at the end as a garnish and people can decide if they want it or not.

    Add the rice to the skillet and stir it so that it gets coated in all that flavorful oil that you just created!

    Two photos showing broth added to the rice and then the rice cooked.

    Add the broth to the skillet. Bring it to a boil, then reduce the heat and cover and simmer until the rice is tender, about 15-20 minutes.

    While the rice is cooking, cut the salmon into ¾-inch cubes.

    Two photos showing salmon on top of the rice and then later after it's cooked and garnished.

    When the rice is done, remove the lid and scatter the salmon over the top.

    Place the lid back on and steam for about 4-6 minutes. I used farm-raised salmon for this because it was the only kind I could get skinless. Farm-raised salmon is fattier and worked great for this.

    While the salmon is steaming, chop the herbs or you can leave them whole if the leaves are small.

    When the salmon is done, remove the lid and garnish with the herbs.

    Large skillet full of steamed salmon and lemongrass pilaf with a wooden spoon

    Think of all the different ways you could take this.  The different flavor combinations, and different protein choices.  

    I think this would be great with shrimp or chicken. Any other kind of fish would work too. You could add different flavorings to the rice, like sesame oil or soy sauce.

    This is an old Donna Hay recipe that I've been making forever. I've modified it a bit.

    More easy salmon recipes.

    Salmon with tomato avocado salsa on a bowl of rice.
    Seared Salmon with Tomato Avocado Salsa
    A simple and flavorful salsa tops a perfectly seared then finished in the oven salmon!
    Click here to see the recipe
    Close up of salmon on top of a bed of cabbage salad.
    Pan Grilled Salmon with Sesame Cabbage Salad
    Perfectly pan grilled salmon rests atop a colorful and delicious cabbage salad!
    Click here to see the recipe
    Salmon with Green Beans, Cherry Tomatoes and Olives
    One pan or tray-baked salmon is the perfect weeknight dinner!
    Click here to see the recipe

    Recipe.

    **As an Amazon affiliate I earn from qualifying purchases.

    Close up of one pan salmon and rice pilaf.
    Print Pin Save Saved!
    5 from 24 votes

    One-Pot Salmon and Rice Pilaf

    These easy one pan dinner is sure to become a family favorite! 
    Course Main Course
    Cuisine Asian
    Prep Time 10 minutes minutes
    Cook Time 35 minutes minutes
    Total Time 45 minutes minutes
    Servings 4
    Calories 633kcal

    Ingredients

    • 1 tablespoon lemongrass paste
    • 1 tablespoon ginger paste
    • 2 cloves garlic minced
    • 2 tablespoons extra virgin olive oil
    • sea salt flakes
    • 1 ½ cups long grain rice
    • 3 cups chicken stock
    • 4 skinless salmon filets cut into ¾ inch pieces
    • 1 cup cilantro leaves
    • 1 cup Thai basil leaves I didn't have any
    • 1 long red chili thinly sliced

    Instructions

    • Heat the oil in a large heavy skillet over medium heat. Add the lemongrass mixture and salt and cook for about 4 minutes, stirring. Add the rice and stir to combine. Add the chicken stock and bring to a boil. Reduce the heat, cover and simmer for 15 -20 minutes.
    • Lift the lid and place the salmon in a single layer on top. Cover and let steam for about 4 minutes (mine took more like 6). Top the pilaf with the cilantro, basil, and the chili pepper (if you didn't use it at the beginning).

    Notes

    If using fresh lemongrass and ginger, you'll want to use the white part of one stalk of lemongrass and about a tablespoon on minced ginger.  Place the ginger, lemongrass and garlic in a mini food processor to mince it all together finely. 
     

    Equipment

    Braiser

    Nutrition

    Calories: 633kcal | Carbohydrates: 64g | Protein: 44g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Cholesterol: 99mg | Sodium: 340mg | Potassium: 1183mg | Fiber: 1g | Sugar: 4g | Vitamin A: 767IU | Vitamin C: 19mg | Calcium: 63mg | Iron: 3mg

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    Reader Interactions

    Comments

    1. Miz Helen says

      April 02, 2018 at 5:38 pm

      5 stars
      Hope you had a wonderful weekend and thanks so much for sharing your special post with us at Full Plate Thursday! Have a great week and come back soon!
      Miz Helen

      Reply
    2. Amy Arnold says

      March 29, 2018 at 2:27 pm

      Well this sounds and looks amazing!

      Amy Ann

      Reply
    3. jean barros says

      March 28, 2018 at 9:35 pm

      5 stars
      It looks so good. Congratulations.

      Reply
    4. Ann says

      March 24, 2018 at 9:10 pm

      Another delicious incarnation of my favourite fish

      Reply
    5. Valerie says

      May 05, 2015 at 6:35 pm

      This looks amazing, yet so simple and healthy. I have some lemon grass to use up will have to try this.

      Reply
    6. Barrett @dirtylaundrykitchen.com says

      May 05, 2015 at 11:27 am

      I love lemongrass but sometimes it's hard to get the flavor to really infuse into the dish. Cooking it into the rice looks like a great technique. Thanks for the idea.

      Reply
    7. Barbara | Creative Culinary says

      May 05, 2015 at 10:41 am

      Perfect timing. I picked up some lemongrass without plans for it...and now I have some. What a great combination of flavors; can't wait to try it.

      Reply
    8. Miz Helen says

      March 16, 2015 at 3:51 pm

      Hi Pam,
      We will just love your Steamed Salmon with Lemongrass Pilaf, it looks fantastic! Happy St. Patrick's Day and thanks so much for sharing with Full Plate Thursday!
      Miz Helen

      Reply
    9. Brittaney @ Sips and Snacks says

      March 12, 2015 at 9:02 pm

      This sounds amazing! And I love the direction you're taking your blog. I need more recipes like the ones you described!

      Reply
    10. Rebecca @ Strength and Sunshine says

      March 11, 2015 at 4:57 pm

      All of those fragrant herbs and spices just seem incredible in there! Yum!

      Reply
    11. Marjie says

      March 11, 2015 at 3:28 pm

      Of course you need to keep your cookbooks. Where else will you get the inspiration to just throw together fast and easy foods that are still delicious? And what would Mr. Sidewalk Shoes do with the cookbook shelf space anyway? HE doesn't need to store HIS cookbooks on those shelves, does he? (I am pretty sure he cooks like my dearly beloved, with either a toaster and carton of eggs, or with a cereal box.)

      Reply
    12. Brandon @ Kitchen Konfidence says

      March 11, 2015 at 2:30 pm

      I love that you paired the salmon with super fresh flavors. I do the same. It helps to balance the fishiness.

      Reply
    13. Sippitysup says

      March 11, 2015 at 10:03 am

      I need to read this everyday! GREG

      Reply
    14. Michelle @ A Dish of Daily Life says

      March 11, 2015 at 9:53 am

      This recipe is totally up my alley. It looks so good!! Pinning so I can try it!

      Reply
    15. Kirsten says

      March 11, 2015 at 8:28 am

      Pam,
      I think I'm glad I started my blog to share ideas for how to use the produce from our farm share.
      When you're working with kohlrabi and turnips they lend themselves to simple everyday food, not showy complicated dishes that sap my mojo.
      Tricky enough just showing up with 3 recipes a week.
      I usually use lemongrass in my Thai-inspired dishes, but once tried to make lemonade when I got some in the farm share. [I cut my hands on the leaves--I didn't know balls about fresh lemongrass.]
      I bet my family would like this dish--we get a salmon when the grocery store down the street sells them whole overnighted from Alaska, and freeze in portions to use later on.

      I realize I'm rambling and that I should probably finish my tea--so I'll just tell you that your photos are really appetizing and make we want to eat this now.
      Thanks!

      Reply
    16. Joanne says

      March 11, 2015 at 7:13 am

      Can't wait to see what you cook in this new endeavor! Weeknights are the hardest for me to just throw things together so I'm intrigued to see how you do it and what you make. This, for instance, sounds fabulous. Love the Thai influence.

      Reply
    5 from 24 votes (24 ratings without comment)

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    Pam Greer from Sidewalk Shoes

    Hi, I'm Pam. I'm the person who plans whole vacations around where to eat and drink. Beautiful scenery is optional.

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