Serves 4 | Prep: 10 minutes | Cook: 25 minutes
Baked salmon and rice is a reliable dinner when you want something balanced and satisfying without a complicated cooking process. The salmon cooks in the oven while the rice simmers, leaving time to prepare a simple vegetable or set the table.
A little lemon, garlic and paprika brings out the salmon’s flavor without covering it up. You do not need an elaborate marinade, and the ingredients are easy to keep on hand.
The key to good salmon is avoiding unnecessary overcooking. Start checking the fish a few minutes before the estimated finish time, especially if the fillets are thin.
Ingredients
4 salmon fillets, about 5–6 ounces each
1 cup uncooked long-grain white rice
2 cups water or low-sodium broth for the rice
1 tablespoon olive oil
1 tablespoon melted butter
2 garlic cloves, minced
1 teaspoon paprika
1/2 teaspoon kosher salt, divided
1/4 teaspoon black pepper
1 lemon, half juiced and half cut into wedges
2 tablespoons chopped fresh parsley
Optional side: 12 ounces broccoli florets or green beans
Instructions
Heat the oven to 400°F. Line a rimmed baking sheet with parchment paper or lightly oil it.
Rinse the rice if desired. Combine rice, water or broth and 1/4 teaspoon salt in a saucepan. Bring to a boil, cover, reduce heat to low and simmer according to package directions, usually about 15–18 minutes. Let stand covered for 5 minutes.
Pat the salmon dry and arrange the fillets on the baking sheet, skin-side down if the skin is attached.
In a small bowl, combine olive oil, melted butter, garlic, paprika, remaining 1/4 teaspoon salt, black pepper and lemon juice. Brush the mixture evenly over the fish.
Bake for approximately 12–15 minutes, depending on thickness. Check with a food thermometer; the salmon should reach 145°F at the thickest part.
If using broccoli or green beans, steam them separately until tender, or roast on another baking sheet with a little oil and salt until cooked to your liking.
Fluff the rice with a fork. Divide among plates, add the salmon and vegetables, and finish with parsley and lemon wedges.
Kitchen tips
A thicker center-cut fillet may need a few extra minutes, while a thin tail piece may cook faster. The thermometer matters more than the clock.
Brown rice is a good alternative, but it takes longer to cook. Start it first and follow the package instructions rather than using the white-rice timing.
For a slightly different flavor, stir lemon zest and chopped parsley into the finished rice. A spoonful of plain yogurt mixed with lemon juice makes a simple optional sauce.
Leftover cooked salmon and rice should be cooled promptly in shallow containers and refrigerated within two hours. Use within 3–4 days and reheat thoroughly to 165°F.