Pan-Seared Salmon with Buttered Rice and Lemon
Ingredients
- 4 fillets (6 ounces each)salmon fillets (skin-on)
- 1½ cupslong-grain white rice
- 3 cupschicken or vegetable broth
- 4 tablespoonsbutter
- 2lemon
- 3 clovesgarlic
- ·salt
- ·black pepper
- ¼ cupfresh dill (optional, for garnish)
- 2 tablespoonsolive oil
Prep
- 01
Mince 3 cloves garlic.
- 02
Zest and juice 2 lemons.
Method
- 01
Bring broth to a boil in a medium saucepan. Stir in rice, then reduce heat to low, cover, and simmer for 18 minutes until tender and liquid is absorbed. Remove from heat and let stand covered for 5 minutes.
- 02
While rice cooks, pat salmon fillets dry with paper towels and season both sides generously with salt and pepper.
- 03
Heat olive oil in a large skillet over medium-high heat. When shimmering, add salmon skin-side up and cook for 4 to 5 minutes without moving, until the skin is crispy and flesh is opaque halfway up the fillet.
- 04
Flip salmon skin-side down and cook for another 2 to 3 minutes until just cooked through. Transfer to a plate.
- 05
Stir minced garlic into the hot skillet for 30 seconds until fragrant. Add 3 tablespoons butter and stir until melted. Squeeze juice from 1 lemon into the pan and swirl to combine. Pour sauce over salmon.
- 06
Stir remaining 1 tablespoon butter and zest from the second lemon into the warm rice. Taste and season with salt and pepper. Divide rice among plates, top with a salmon fillet, and drizzle with pan sauce. Garnish with fresh dill if using.
Spice Tips
For warmth, add a pinch of cayenne or red pepper flakes to the pan sauce. A touch of Dijon mustard or fresh tarragon brings subtle depth without heat.
Salmon is best served immediately. If broth finishes cooking before salmon, keep it warm off the heat with the lid on. For a deeper flavor, use half chicken broth and half white wine.