Buttery Lemon Salmon with Garlic Rice
Ingredients
- 4 fillets (6 oz each)salmon fillets (skin-on)
- 1½ cupslong-grain white rice
- 3 cupschicken broth
- 4 tablespoonsbutter
- 4 clovesgarlic
- 2lemon
- ·salt
- ·black pepper
- ·fresh parsley
Prep
- 01
Mince 4 cloves garlic and stir into the chicken broth before cooking rice.
- 02
Zest 1 lemon and juice both lemons, keeping juice separate for finishing the salmon.
- 03
Chop a small handful of fresh parsley for garnish (optional).
Method
- 01
Bring 3 cups chicken broth to a boil in a medium saucepan. Stir in 1 1/2 cups rice, 1 tablespoon butter, and a pinch of salt. Reduce heat to low, cover, and simmer for 18 minutes until rice is tender and liquid is absorbed.
- 02
While rice cooks, pat salmon fillets dry with paper towels and season both sides generously with salt and black pepper.
- 03
Heat 2 tablespoons butter in a large skillet over medium-high heat. Once foaming, place salmon skin-side up and cook for 4 minutes without moving.
- 04
Flip salmon and cook skin-side down for 3 to 4 minutes more, until the flesh is opaque and flakes easily with a fork.
- 05
Remove skillet from heat. Top each fillet with a squeeze of fresh lemon juice and a small pat of the remaining butter. Let rest 2 minutes.
- 06
Fluff rice with a fork and transfer to a serving platter or bowls. Top with salmon fillets and drizzle with any pan juices.
Spice Tips
For warmth, crack a few red pepper flakes over the salmon before cooking or add a pinch of smoked paprika to the rice. A touch of fresh dill in the rice brightens the dish.
If you like garlic flavor more pronounced, stir the minced garlic into the rice at the start rather than the broth. For a fresher finish, sprinkle chopped parsley and lemon zest over the plated salmon.