One-Pot Mediterranean Salmon and Rice

The trickiest part about making salmon and rice in one pot? Getting them both done at the same time without overcooking either one. Trust me, I've tested every possible method in my quest to create the perfect one-pan salmon dinner.

And this Mediterranean-inspired version has become my go-to recipe. It's packed with garlic and olives and topped with a fresh herb salad. Elegant enough for company but easy enough for a weeknight, and I've fine-tuned every step so you can nail it on your first try.

Why This Recipe Works:

• The salmon is added at the perfect moment - when the rice is almost done - ensuring both are perfectly cooked.
• The aromatic base of garlic, olives, and onions flavors the rice as it cooks, creating layers of Mediterranean flavor.
• A fresh herb and walnut topping adds brightness and crunch, elevating this from a ho-hum dinner to a memorable experience.

For more irresistible salmon dishes, try my Greek Salmon Steaks and Foolproof Seared Salmon next!

Key Ingredients & Substitutions:

• Salmon: Center-cut pieces ensure even cooking. Wild or farmed both work well.
• Basmati Rice: Jasmine rice works too. Avoid short-grain rice.
• Green Olives: I use a mild Portuguese olive - Spanish-style green olives or buttery Castelvetrano olives are great options. Kalamata work in a pinch!
• Vegetable Stock: Low-sodium preferred. Chicken stock works, too.
• Walnuts: Can substitute pine nuts or almonds. Toasting always brings more flavor to the party!

Full ingredient list and measurements included in the printable recipe card below.

Tips for Success Making One-Pan Salmon and Rice

• Season the salmon then bring it to room temperature 15 minutes before cooking for more even results.
• While the recipe is simple, it takes more time to prep than some of my recipes because you can't prep as you go - it really all needs to be done before you turn on your burner. So plan around 20 minutes of chopping and dicing and seasoning before the cook time starts.
• Don't peek under the lid while the rice cooks - steam is crucial for fluffy rice.
• Choose salmon pieces that have similar thickness for even cooking.

How do I know when the salmon is done? 

The salmon should be opaque and flake easily with a fork. Using a temperature pen is the easiest way to determine doneness. For medium, aim for 125-130 degrees for a tender, silky texture. Medium-well is 135-140 degrees, while well-done is 145. The USDA recommends an internal temperature of 145, though many people prefer salmon at a lower temperature.

Can I use frozen salmon for this recipe? 

Yes! Thaw completely in the refrigerator overnight and pat very dry with paper towels before seasoning.

How do I keep the salmon from overcooking? 

The timing in this recipe is designed for medium-well salmon. For medium, reduce resting time to 2 minutes before serving.

What's the best pan to use for this recipe? 

Use a wide skillet or sauté pan (10-12 inches) with straight sides and a tight-fitting lid.

How to Make One-Pan Salmon and Rice:

Step 1: Season Salmon

Pat salmon dry and season with oregano, salt, pepper, and chili flakes. Let it rest while you start the rice.

Step 2: Build Mediterranean Flavors

Sauté olives, onion, and garlic in olive oil until fragrant, then add rice and toast briefly, tossing to coat each grain.

Step 3: Cook Rice

Add stock, bring to a boil, then reduce heat and simmer covered for 15 minutes until rice is almost done.

Step 4: Add Salmon and Finish

Place seasoned salmon on the rice, cover, and cook 5 minutes. Let rest 4-5 minutes off heat (still covered).

Step 5: Make Herb Walnut Salad

Combine sliced onion, parsley leaves and toasted walnuts in a bowl. Toss with lemon juice and olive oil. Season with salt and pepper. 

Step 6: Garnish and Serve

Serve rice and salmon topped with fresh parsley salad and a lemon wedge.

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