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    Home » Recipes » Main Dishes

    One-Pot Mediterranean Salmon and Rice

    Published: Feb 19, 2025 · Modified: Apr 5, 2025 by Christina Jolam · This post may contain affiliate links. See end of article for more information. · Leave a Comment

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    4 pieces of salmon on atop of a bed of rice on a white plate.

    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.

    4 pieces of salmon on atop of a bed of rice on a white plate.

    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:

    Ingredients for salmon and rice on a table.
    • 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.

    4 pieces of seasoned salmon.

    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.

    Garlic , onions and lives sauteed in a pan with oil.
    Rice cooked in pan with olives, onions and garlic.

    Step 3: Cook Rice

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

    Stocked added to pan with rice, onions  and olives.

    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).

    Salmon added to rice and spices.

    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. 

    walnut and parsley tossed in a bowl.
    onions, walnut and parsley tossed in a bowl.

    Step 6: Garnish and Serve

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

    Salmon and rice cooked perfectly in a pan.
    Salmon garnished with parsley, olives and walnuts served over a bed of rice.

    Print
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    4 pieces of salmon on atop of a bed of rice on a white plate.

    One-Pot Mediterranean Salmon and Rice


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    • Author: Christina Jolam
    • Total Time: 50 minutes
    • Yield: 4
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    Description

    A foolproof one-pan dinner combining perfectly cooked salmon with Mediterranean-seasoned rice and a fresh herb salad. Simple enough for weeknights but impressive enough for company.


    Ingredients

    Units Scale
    • 4 5-ounce salmon fillets, center cut
    • 1 ½ teaspoons dried oregano, divided
    • ¾ teaspoon kosher salt
    • ½ teaspoon black pepper, divided
    • ⅛ teaspoon chili flakes
    • 3 tablespoons extra virgin olive oil
    • 1 medium red onion (¼ of the onion sliced for herb salad, remaining onion diced for rice)
    • ½ cup green olives, pitted and crushed or chopped
    • 5 garlic cloves, minced
    • 1 cup basmati rice
    • 2 cups vegetable stock (preferably low sodium)

    Walnut Herb Salad:

    • ½ cup flat leaf parsley, washed and dried
    • ⅓ cup toasted walnuts
    • ¼ red onion, halved and thinly sliced (remaining onion used in rice)
    • 1 tablespoon extra virgin olive oil
    • Juice of half lemon, plus wedges, for serving
    • Kosher salt and black pepper

    Instructions

    1. Use paper towels to dry salmon well. Season with ¾ teaspoon salt, 1 teaspoon dried oregano, ¼ teaspoon black pepper and ⅛ teaspoon chili flakes. Set aside and let the fish come to room temperature. 
    2. Place a wide skillet with a tight-fitting lid over medium heat and add oil, crushed olives, diced onion, garlic, ½ teaspoon dried oregano and ¼ teaspoon black pepper to the pot. Cook until garlic is fragrant, 2 to 3 minutes. Turn the heat to medium-high, then add the rice and toss in the oil and aromatics, coating each grain. Carefully stir in broth. Cover until it comes to a boil, around 2 minutes. Reduce heat to low (but still simmering) and cook rice for 15 minutes.
    3. Open lid and lay seasoned salmon fillets on top of the rice, skin side down. Cover the pan and continue cooking on low for 5 minutes, until the rice has absorbed all the liquid and the salmon is medium to medium well. Remove from heat but leave the pan covered for 4-5 minutes. 
    4. Combine sliced onion, parsley leaves and toasted walnuts in a bowl. Toss with 1 tablespoon of lemon juice and a tablespoon of olive oil. Season with a pinch of salt and pepper.
    5. Serve rice and salmon topped with fresh parsley salad and a lemon wedge.

    Notes

    • Storage: Store salmon and rice separate from herb salad. Leftovers keep 2 days refrigerated.
    • Make Ahead: Prep herb salad ingredients up to 2 hours ahead (dress with lemon and oil just before service). Season salmon and refrigerate up to 2 hours ahead. Dice garlic, onions and crush olives up to 2 hours ahead. 
    • Reheating: Gentle microwave in 30-second intervals.
    • Prep Time: 20
    • Cook Time: 30
    • Category: Easy Recipes
    • Method: Stove Top
    • Cuisine: Mediterranean

    Nutrition

    • Serving Size: ¼
    • Calories: 604
    • Sugar: 4.6 g
    • Sodium: 751.4 mg
    • Fat: 29.4 g
    • Carbohydrates: 51.1 g
    • Protein: 37.7 g
    • Cholesterol: 72.4 mg

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    About Christina Jolam

    Christina Jolam is a fish-forward recipe developer, photographer, and food writer. She creates easy and impressive seafood-focused recipes that home chefs of all levels can make and share. Her recipes and seafood expertise have been featured on CNNHealth, MSN, Pip and Ebby, Savoring the Good, Eat Blog Talk and more. She spends most of her time in a seaside village in Portugal with her adventure-loving husband, Ramesh.

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    Hi, I'm Christina! Here at Weekday Pescatarian, you’ll find delicious seafood recipes, tips for adding more fish to your diet, and a little about my life as an American living in Portugal.

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