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Close up view of flaky pink salmon resting on vibrant fluffy yellow lemon rice with fresh chopped parsley.

Perfectly Pan-Seared Mediterranean Salmon and Rice

Enjoy a beautifully pan-seared Mediterranean salmon fillet with crispy skin and flaky pink flesh, resting on a bed of fluffy yellow lemon rice. Garnished with fresh dill and parsley, this easy weeknight meal is absolutely spectacular.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 fillets skin-on salmon (6oz / 170g each), pin bones removed
  • 1 tbsp olive oil for pan-searing
  • 1 cup long-grain white rice Basmati or Jasmine, rinsed
  • 2 cups low-sodium chicken broth can substitute vegetable broth
  • 2 tbsp unsalted butter divided
  • 0.5 tsp ground turmeric for vibrant yellow color
  • 1 large lemon zested, juiced, and sliced into wedges
  • 2 tbsp fresh dill chopped
  • 2 tbsp fresh parsley chopped
  • 1 tsp kosher salt plus more to taste
  • 0.5 tsp black pepper freshly cracked

Equipment

  • 1 Large Skillet Stainless steel or cast iron is best for achieving crispy salmon skin.
  • 1 Medium saucepan with lid Used for steaming the fluffy yellow lemon rice.
  • 1 Fish spatula Essential for flipping the delicate fillets without tearing.

Method
 

Step-by-Step Cooking Instructions
  1. Rinse the rice until water runs clear. In a saucepan over medium heat, melt 1 tbsp butter. Add the rice and turmeric, toasting for 2 minutes until fragrant.
  2. Pour in the chicken broth and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed.
  3. Remove from heat and let sit covered for 5 minutes. Fluff with a fork, then stir in the remaining 1 tbsp butter, lemon zest, and lemon juice.
  4. While rice simmers, use paper towels to thoroughly pat the salmon fillets dry on all sides. This is critical for crispy skin.
  5. Preheat a large skillet over medium-high heat. Add olive oil. Season salmon generously with salt and pepper. Place skin-side down in the pan, pressing gently for 10 seconds.
  6. Cook undisturbed for 4-5 minutes until the skin is deeply golden brown and releases easily. Flip and cook for 1-2 minutes until the flesh is flaky and pink.
  7. Plate the salmon over a bed of the fluffy yellow lemon rice. Garnish heavily with fresh chopped dill, parsley, and serve with a lemon wedge.

Notes

Tip 1: Do not move the salmon while it is searing skin-side down, or the skin will tear. Let the hot pan do the work.
Tip 2: Rinsing the rice prevents it from becoming gummy and sticky, ensuring perfectly fluffy grains.