If you love salmon, my Baked Salmon with Rice is going to rock your world! Made with simple ingredients, these delicious salmon filets can be on your dinner table in about thirty minutes.
Perfectly seasoned and served with wild rice, my baked salmon and rice is a dish your whole family will love.
Not a fan of wild rice? No problem; you can use brown rice, white rice, jasmine rice, or your favorite grain with my easy recipe.
Salmon is a sustainable choice that is packed with protein and heart-healthy omega-3 fatty acids. Wild rice is a wonderfully balanced food source, low in calories, and provides a healthy mix of protein and fiber. That’s a win-win in my book.
If you like my baked salmon and rice recipe, make sure to check out our recipes for Coulibiac of Salmon and Irish Whiskey Salmon. They are ah-mazingly delicious!!
Ingredients to make Baked Salmon and Rice
Let’s start by gathering the ingredients we need to make my Baked Salmon with rice. In Chef Speak, this is called the “Mise en Place,” which translates to “Everything in its Place.”
Not only does setting up your ingredients ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.
Can I use other spices to make baked salmon?
Absolutely. Cooking with seasonings and ingredients, you enjoy is the key to making dishes you and your family will love to sit down to.
You can use your favorite seasoning blend or any combination of fresh herbs and spices. I like using lemon pepper, cajun seasoning, and even Old Bay when I make this dish.
How to prepare Baked Salmon and Rice
How to make Wild Rice
- Place a pot or skillet over medium-high heat. When the pan is hot, add the olive oil.
- Add the rice to the hot pan.
- Stir to coat the rice with the olive oil and cook for one minute to toast the rice.
- Add the onions, thyme, and garlic to the pan and stir thoroughly. Let the mixture cook for one minute, stirring during the process.
- Add the cumin and turmeric to the rice mixture.
- Stir thoroughly to combine the ingredients.
- Add the chicken stock to the hot pan and allow it to come to a boil.
- Reduce the heat to a simmer. Cover the pot and continue cooking for 25-30 minutes (or until the rice is fully cooked).*Keep in mind that different kinds of rice cook at different times and can have a different rice to liquid ratio when cooking.
- Check the rice halfway through the cooking process and stir a few times.
- When ready to serve, fluff the rice with a fork.
*While the rice is cooking, preheat the oven to broil or 500 degrees.
How to make Baked Salmon
- Add the salt, black pepper, and ginger powder to a small bowl.
- Mix to combine the seasonings.
- Line the bottom of a baking sheet with aluminum foil, then place a baking rack on the sheet pan and spray the rack with pan spray or use a paper towel to wipe it with olive oil.
*If you don’t have a rack, you can place the salmon directly on the sheet pan. Add a little water to the pan. - Place the salmon skin side down on the rack and gently pat the salmon dry with a paper towel, removing any excess moisture.
- Sprinkle the seasoning mixture over the salmon filets.
- Place the baking sheet on the top rack of the preheated oven and cook for 8 minutes. Then, carefully remove the baking sheet from the oven.
Serve this simple yet delicious baked salmon with rice with your favorite green vegetable. and lemon wedges.
Save any leftover salmon in an airtight container for two days. Or you can freeze it, and when you have enough, make salmon cakes with the leftovers.
Recipe FAQ’s
Cooking salmon at a higher temperature, 450 -500 degrees F (or broiler setting), not only cooks the salmon faster, it keeps it from drying out. You can also cook your salmon at 350 degrees; just make sure to bring it out of the oven right before it’s fully cooked to keep it moist.
No, covering the salmon will not necessarily help keep the salmon moist. It’s better to use direct heat to cook the filets.
Using a rack, allows the air to circulate around the fish, helping it to cook more quickly and evenly.
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Baked Salmon and Rice Recipe
Ingredients
Salmon
- 12 ounces Salmon
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ginger powder
Rice
- 1 cup wild rice you can use white rice or brown rice if you prefer.
- 1 tablespoon olive oil
- 2 cups chicken stock
- ½ cup onion finely chopped
- 1 tablespoon garlic finely chopped
- 1 teaspoon thyme finely chopped
- ½ teaspoon cumin
- ½ teaspoon turmeric
Instructions
Rice
- Place a pot or skillet over medium-high heat.
- When the pan is hot, add the olive oil.
- Add the rice to the hot pan and stir to coat the rice with the olive oil and cook for one minute to toast the rice.
- Add the onions, thyme, and garlic to the pan and stir thoroughly. Let the mixture cook for one minute, stirring during the process.
- Add the cumin and turmeric to the rice mixture and stir thoroughly to combine.
- Add the chicken stock to the hot pan and allow it to come to a boil.
- Reduce the heat to a simmer. Cover the pot and continue cooking for 25-30 minutes (or until the rice is fully cooked).*Keep in mind that different kinds of rice cook at different times and can have a different rice to liquid ratio when cooking.
Salmon
- While the rice is cooking, preheat the oven to broil or 500 degrees.
- Line the bottom of a baking sheet with aluminum foil, then place a baking rack on the sheet pan and spray the rack with pan spray or use a paper towel to wipe it with olive oil.*If you don't have a rack, you can place the salmon directly on the sheet pan. Add a little water to the pan.
- Place the salmon skin side down on the rack and gently pat the salmon dry with a paper towel removing any excess moisture.
- Add the salt, black pepper, and ginger powder to a small bowl and mix to combine.
- Sprinkle the seasoning mixture over the salmon filets.
- Place the baking sheet on the top rack of the preheated oven and cook for 8 minutes.
- Carefully remove the baking sheet from the oven.
- Fluff the cooked rice with a fork.
- Plate the salmon and rice and enjoy. Garnish with lemon.
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