Recipe Book

Lemon Butter Salmon with Rice

Salmon 35 min

Adapted from (family collection)

Ingredients

Salmon

  • 4 salmon fillets (150–180 g / 6 oz each)
  • to taste salt and pepper
  • 1 tbsp 15 ml olive oil
  • 2 tbsp 28 g butter, divided
  • 2 garlic cloves, minced
  • 1 lemon, zest and juice
  • 1/2 cup 120 ml chicken or vegetable broth
  • 1 tbsp 15 ml honey (optional)
  • 1 tbsp 15 ml parsley or dill, chopped

Rice

  • 1 cup 200 g long-grain white rice, rinsed
  • 1 3/4 cup 420 ml water or broth
  • 1 tbsp 14 g butter
  • 1/2 tsp salt
  • 1/2 lemon zest (optional)

Method

  1. Cook the rice: combine the rice, water/broth, butter, salt, and lemon zest (if using). Bring to a boil, cover, reduce to low, and simmer 15 minutes. Let rest 5 minutes, then fluff with a fork.
  2. Sear the salmon: pat dry and season with salt and pepper. Heat the olive oil and 1 tbsp butter in a skillet over medium-high. Sear the salmon 3–4 minutes per side until golden. Transfer to a plate and cover loosely with foil.
  3. Make the sauce: reduce heat to medium. Add the remaining butter and garlic, and cook 30 seconds. Add the lemon juice, zest, broth, and honey (if using). Simmer 2–3 minutes, scraping up browned bits. Return the salmon to the pan, spoon the sauce over, and cook 1 more minute.
  4. Spoon the rice onto plates, top with salmon, drizzle with the lemon butter sauce, and garnish with parsley or dill.

Notes