This salmon rice is a dream weeknight dinner, consisting of just one pan and less than 30 minutes of your time. The toasted rice is seasoned with warming spices and cooks alongside the salmon– we love a multitasking cooking scenario! Golden raisins really take things up a notch by providing a slight sweetness and “what is that I’m tasting” factor. When heated, they become plump and even more delicious.

What type of salmon should I look for?

There are two or three main salmon varieties typically sold at major grocery stores: sockeye, coho, and king.

Sockeye: Also known as “red” salmon, this variety is bright in color and very lean.. It also has the strongest salmon flavor of the bunch.

Coho: Very similar to sockeye in it’s deep color (more orangey). Coho salmon is even leaner than sockeye, but has a slightly more mild flavor.

King: The most buttery (and expensive) of them all. King salmon has a more delicate flavor with a large flakey texture.

You can’t go wrong with any of these varieties. Mainly, you’ll want to look for wild-caught fish; farmed salmon is often living in a contaminated environment full of toxins and is typically dyed using synthetic additives to give it that red color (farmed salmon would be grey without this as they aren’t eating the typical plankton diet). I’m a big fan of ordering straight from Alaskan fisheries like this one. Also– don’t be afraid of buying frozen! Most all “fresh” fish were previously frozen anyways.

FAQ:

Can this be made ahead of time?

It will always be best eaten right away, but once the salmon is broken up and everything is mixed together, it can absolutely be reheated the next day! I would save some of the scallion sauce in case you want to add more after heating. I’ve had it after the fact and it’s just as good.

Can I use another fish?

I haven’t tested it, but I bet it would also be great with a flakey white fish like cod or halibut. Cooking time may vary.

Prep Time 10

Cook Time 20

Servings 4 servings

Ingredients

2 salmon filets (size isn't super important)
1 tbsp butter
1 shallot (diced)
2 garlic cloves (minced)
2 inch knob ginger (~2 tsp)
1 tbsp turmeric
½ tsp salt
pinch pepper
⅓ cup golden raisins
1 cup rice
1 cup water

Scallion sauce:

1 bunch scallions (5-6, chopped)
3 tbsp rice vinegar
4 tbsp soy sauce
1 tsp sesame oil
1 lime (juiced)
½ tsp maple syrup or honey
optional toppings: chili crisp / cilantro

Instructions

Heat large, high-walled frying pan over medium heat with a glug of avocado or coconut oil + 1 tbsp butter. Add shallots + cook until slightly translucent, a few minutes. Add in ginger + garlic and cook for another minute. Add turmeric, salt + pepper.
Pour in the rice, stirring for a few minutes to toast. Add in water + golden raisins. Stir to combine and then gently place the salmon filets, skin side down. Season the fish with salt + pepper. Bring the pan to a boil and then lower to low + cover. Cook for 15 minutes.
In the meantime, make the scallion sauce by mixing all ingredients in a small bowl.
Turn heat off and remove the pan, but leave the lid ON for another 10 minutes! This helps the rice to steam a bit and prevent some sticking.
Once you remove the lid, flake the salmon apart by using two forks. Pour some of the scallion sauce in and mix again. I used about half here and then save some for additional topping once it’s plated if you wish. Add chili crisp and/or cilantro if desired.
Will last in the fridge for 3 days! Enjoy hot or cold.