One Pot Rice and Salmon

Let me tell you something about one-pot meals. They’re the ultimate weeknight dinner hack everything cooks in one pot, minimal cleanup, and maximum flavor. This One Pot Rice and Salmon is exactly that.

We’re talking fluffy basmati rice cooked in a savory, umami-packed broth with rice wine, oyster sauce, tamari, sriracha, sesame oil, and garlic. Then you nestle two salmon filets right on top of the rice, cover, and let it all steam together until the rice is tender and the salmon is perfectly cooked.

It’s like a deconstructed salmon bowl in one pot.

The rice absorbs all the flavors from the broth. The salmon stays moist and flaky. A drizzle of chili oil and a fried egg on top? That’s the finishing touch.

Thirty-five minutes. One pot. Two servings. And a meal that’s packed with flavor and protein.

Let’s make some one-pot magic.

Try my Salmon with Coconut Broccoli recipe.

Why You’ll Love the Recipe

• One pot. Minimal cleanup.
• 35 minutes start to finish. Fast enough for a weeknight.
• Flavor-packed broth. Rice wine, oyster sauce, tamari, sriracha, sesame oil, garlic.
• Salmon cooks right on top of the rice. Juicy, flaky, and infused with flavor.
• High protein (45g). Salmon + optional fried egg.
• Gluten free option. Use tamari and GF oyster sauce.
• Great for date night or a special dinner.
• Better than takeout. And you know exactly what’s in it.

Try my Chopped Salmon Salad recipe.

What You’ll Need to Make

You’ll need a medium saucepan with a lid, a sieve for rinsing rice, a whisk, a cutting board and knife, a measuring cup, and two bowls for serving.

Ingredients (Serves 2):

• 5.2 oz. (150g) basmati rice (about ¾ cup)
• 15 fl oz. (450ml) boiling water
• 1 stock cube (vegetable, fish, or chicken)
• 2 tbsp. rice wine
• 2 tbsp. oyster sauce (check for gluten free)
• 1 tbsp. tamari (gluten free soy sauce)
• 1 tbsp. sriracha
• 2 tsp. sesame oil
• 2 cloves garlic, minced
• 2 large salmon filets (5.3-7 oz / 150-200g each)
• 2 fried eggs (optional, for serving)
• Optional garnishes: chopped green onion, chili oil

Nutrition per serving (estimated, without fried egg): Energy: ~610 kcal | Carbs: 52g | Protein: 45g | Fat: 24g | Fiber: 2g

Recipe Keys: High Protein, One Pot, Quick Meal, Gluten Free Option, Date Night Worthy, Better Than Takeout

Try my Salmon Teriyaki with Green Beans and Sweet Corn Rice recipe.

What You’ll Need to Do

Time: 35mins

Alright, let’s make a one-pot rice and salmon that’s packed with flavor and so easy.

First, rinse the rice. Place the basmati rice in a bowl, cover with cold water, and stir well. Let it soak for 10 minutes. Drain into a sieve and rinse under cold running water until the water runs clear. This removes excess starch and helps the rice cook evenly.

Transfer the rinsed rice to a medium saucepan.

Make the cooking liquid. In a separate bowl, whisk the boiling water with the stock cube until dissolved. Stir in the rice wine, oyster sauce, tamari, sriracha, sesame oil, and minced garlic.

Pour the liquid mixture over the rice in the saucepan. Bring to a boil over medium heat.

Nestle the salmon filets on top of the rice. Cover with a lid, reduce the heat to low, and allow to simmer gently for about 20 minutes, or until the liquid is absorbed and the salmon is cooked through.

Remove from heat and let rest, covered, for 5 minutes.

Serve immediately. Top with a fried egg if you like.

Garnish with chopped green onion and a drizzle of chili oil.

Eat with a fork or chopsticks. Get some rice, some salmon, and plenty of sauce in every bite.

Try my Salmon, Rice and Tomato Tray Bake recipe.

Easy Ingredient Swaps

• No basmati rice? Use jasmine rice or long-grain white rice.
• No rice wine? Use dry sherry or mirin.
• No oyster sauce? Use hoisin sauce (not GF) or more tamari.
• No tamari? Use coconut aminos (gluten free) or regular soy sauce (not GF).
• No sriracha? Use red pepper flakes or chili paste.
• No salmon? Use trout, arctic char, or chicken thighs (adjust cook time).
• Vegetarian: Use tofu or tempeh instead of salmon. Use vegetable stock.
• Gluten free: Use tamari and GF oyster sauce.

Try my Citrus Honey Glazed Salmon and Pineapple Rice recipe.

Some Twist and Tweak Ideas

• Spicy version: Double the sriracha or add extra chili oil.
• Ginger version: Add 1 tbsp grated ginger with the garlic.
• Lemon version: Add lemon zest and serve with lemon wedges.
• Vegetable version: Add 1 cup frozen peas or diced carrots with the rice.
• Coconut version: Replace ½ cup water with coconut milk.
• Low carb version: Use cauliflower rice instead of basmati.
• Extra protein: Add a fried egg on top.

Try my Wholesome Salmon Quinoa Zoodles recipe.

Some Helpful Tips

• Rinse the rice thoroughly. This removes excess starch and prevents clumpy, sticky rice.
• Soak the rice for 10 minutes. This helps the grains cook evenly and become fluffy.
• Don’t lift the lid while simmering. Steam is what cooks the rice and salmon. Peeking releases heat and extends cooking time.
• Let it rest for 5 minutes after cooking. The rice finishes absorbing the liquid and the salmon continues to cook gently.
• Adjust cook time if needed. If the rice needs more time, remove the salmon and cook the rice for another 5 minutes.
• Use a lid that fits tightly. This traps the steam and ensures even cooking.

Try my Miso Salmon Zoodles recipe.

Some Budget-Friendly Tips

• Salmon is the splurge. Watch for sales. Buy frozen salmon it’s often cheaper and just as good. Thaw before cooking.
• Basmati rice is affordable. Buy a bag. It lasts for months.
• Oyster sauce and tamari are investments. A bottle lasts for months. Buy gluten-free versions if needed.
• Stock cubes are cheap. A box costs a few dollars. Use vegetable or chicken.
• Sriracha lasts forever. A bottle lasts for months.
• Make a double batch. Twice the rice and salmon. Same amount of work. Share with a friend or save for tomorrow.

Try my Salmon Couscous Salad recipe.

Some Serving Ideas

• As a main course. One bowl is a full meal. Perfect for dinner.
• For date night. This dish looks gorgeous and tastes incredible. Serve with a glass of white wine.
• With a fried egg. Adds extra protein and richness.
• With chili oil. For heat lovers.
• With a side salad. A simple cucumber salad with rice vinegar.
• For a crowd. Double the recipe. Use a larger pot.

Try my Peachy Salmon Salad recipe.

Some Storage and Reheating Tips

Fridge: Store in an airtight container for up to 3 days. The rice may absorb more liquid, but the flavors remain excellent.

Freezer: Not recommended. The texture of the rice and salmon will change significantly.

Reheating:

• Microwave (fast): 2-3 minutes per portion. Add a splash of water if dry.
• Skillet (best): Reheat over medium-low heat with a splash of water or broth, covered, until hot.

Do not reheat more than once. Take out only what you’ll eat.

Try my Salmon, Avocado and Mango Tartar recipe.

Final Thoughts

Look, I love a fancy salmon dinner. But I don’t love the mountain of dishes that usually comes with it. This One Pot Rice and Salmon is my solution.

Fluffy basmati rice. A savory, umami-packed broth. Juicy, flaky salmon. All cooked in one pot.

Thirty-five minutes. 45g of protein. Gluten free option. Better than takeout.

Make it for a weeknight dinner. Make it for date night. Make it when you want something impressive but easy.

However you serve it, you’re getting a one-pot meal that’s anything but boring.

Now go cook some rice.

~ Danny Davis

P.S. If you try the spicy version with extra sriracha and chili oil, let me know. That’s my go-to upgrade. The heat with the savory salmon and fluffy rice? Perfect balance.