12 Filling Grilled Salmon And Rice Recipes For Weeknights

Weeknight dinners can be a challenge, but I’ve found my solution with grilled salmon and rice recipes. They’re not only easy to prepare but also incredibly satisfying. From the spicy kick of Sriracha lime to the sweet touch of honey garlic glaze, these flavors will delight your taste buds. It’s like bringing a little restaurant magic into your home. Curious to know which one I love the most?

Table of Contents

Spicy Sriracha Lime Grilled Salmon With Jasmine Rice

Spicy Sriracha Lime Grilled Salmon with Jasmine Rice is a delightful dish that brings together the rich, buttery taste of salmon with a tangy and spicy marinade. This dish is perfect for those who appreciate a kick in their meals. The combination of Sriracha, lime, and honey creates a glaze that balances heat with a hint of sweetness, perfectly complementing the flaky salmon.

Served alongside fragrant Jasmine rice, this meal is both satisfying and flavorful, making it an ideal choice for a family dinner or a casual gathering with friends. This recipe provides enough to serve 4-6 people, guaranteeing everyone can enjoy a generous portion. The jasmine rice acts as the perfect canvas, soaking up the delicious flavors of the grilled salmon.

Whether you’re looking for a weeknight meal that’s easy to prepare or an impressive dish to serve at your next dinner party, this recipe has you covered. The following ingredients and instructions will guide you through the process of creating this delicious dish.

Ingredients:

4-6 salmon fillets
1/4 cup Sriracha sauce
3 tablespoons fresh lime juice
3 tablespoons honey
2 tablespoons soy sauce
2 cloves garlic, minced
Salt and pepper to taste
2 cups Jasmine rice
4 cups water
1 tablespoon olive oil
Lime wedges and chopped cilantro for garnish

Cooking Instructions:

Prepare the Marinade: In a medium bowl, mix together the Sriracha sauce, fresh lime juice, honey, soy sauce, and minced garlic. Whisk until all the ingredients are well combined and set aside.
Marinate the Salmon: Place the salmon fillets in a shallow dish. Pour the marinade over the salmon, making sure each fillet is well coated. Cover the dish with plastic wrap and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more intense flavor.
Cook the Jasmine Rice: While the salmon is marinating, rinse the Jasmine rice under cold water until the water runs clear. In a saucepan, bring 4 cups of water to a boil. Add the rice and a pinch of salt. Reduce heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and the water is absorbed. Fluff the rice with a fork and keep warm.
Preheat the Grill: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent the salmon from sticking.
Grill the Salmon: Remove the salmon from the marinade and place it on the preheated grill. Grill the salmon for 4-5 minutes per side or until the salmon is cooked through and has nice grill marks. The internal temperature should reach 145°F (63°C).
Serve: Place a serving of Jasmine rice on each plate. Top with a grilled salmon fillet and garnish with lime wedges and chopped cilantro.

Extra Tips: When grilling salmon, make sure that the grill is preheated and oiled well to prevent the fish from sticking. If you prefer a more subtle flavor, you can reduce the amount of Sriracha sauce. For added texture, consider toasting some sesame seeds to sprinkle over the dish before serving.

Finally, always use fresh lime juice rather than bottled for the best flavor impact in your marinade.

Honey Garlic Glazed Salmon With Brown Rice

If you’re looking for a delightful and healthy meal that combines the rich flavors of salmon with the nutty texture of brown rice, this Honey Garlic Glazed Salmon with Brown Rice recipe is perfect for you. This dish isn’t only full of flavor but also packed with nutrients, making it an excellent choice for a balanced meal. The sweet and savory honey garlic glaze complements the tender salmon fillets, while the brown rice serves as a wholesome base that ties everything together.

Whether you’re cooking for a family dinner or impressing guests, this recipe will certainly become a favorite in your household. This recipe serves 4-6 people and emphasizes fresh, quality ingredients to create a truly delicious dish. The honey garlic glaze is made from a combination of honey, soy sauce, and fresh garlic, creating a sticky and flavorful coating for the salmon.

Pairing it with steamed brown rice not only adds a healthy component but also balances the dish with its subtle, earthy flavor. The cooking process is straightforward, allowing even novice cooks to achieve a restaurant-quality meal at home.

Ingredients:

4-6 salmon fillets (about 6 ounces each)
1 cup brown rice
2 tablespoons olive oil
1/3 cup honey
1/4 cup soy sauce
4 cloves garlic, minced
1 tablespoon fresh lemon juice
Salt and pepper to taste
1 tablespoon sesame seeds (optional, for garnish)
2 tablespoons chopped fresh parsley (optional, for garnish)

Cooking Instructions:

Cook the Brown Rice:

In a medium saucepan, bring 2 cups of water to a boil.
Add the brown rice and a pinch of salt.
Reduce the heat to low, cover, and let the rice simmer for about 40-45 minutes, or until the water is absorbed and the rice is tender.
Fluff the rice with a fork and set aside.

Prepare the Honey Garlic Glaze:

In a small bowl, whisk together honey, soy sauce, minced garlic, and lemon juice until well combined.
Taste and adjust seasoning with salt and pepper if needed.

Cook the Salmon:

Heat olive oil in a large non-stick skillet over medium heat.
Season salmon fillets with salt and pepper on both sides.
Place the salmon fillets in the skillet, skin-side down if applicable, and cook for about 4-5 minutes.
Flip the salmon fillets and pour the honey garlic glaze over them.
Continue to cook for another 3-4 minutes, or until the salmon is cooked through and the glaze is thick and bubbly.

Serve:

Place a serving of brown rice on each plate.
Top the rice with a salmon fillet and drizzle any remaining glaze from the pan over the top.
Garnish with sesame seeds and chopped parsley if desired.

Extra Tips:

For an added layer of flavor, consider marinating the salmon in the honey garlic glaze for about 30 minutes before cooking. This will allow the flavors to penetrate the fish more deeply.

Be sure to monitor the salmon closely while cooking, as the honey in the glaze can cause it to caramelize and burn quickly if cooked at too high a temperature. Additionally, you can substitute jasmine or basmati rice if you prefer a different type of rice, but adjust the cooking time accordingly.

Enjoy your delicious and nutritious meal!

Teriyaki Grilled Salmon With Pineapple Fried Rice

Teriyaki Grilled Salmon with Pineapple Fried Rice is a delightful combination of sweet and savory flavors that will tantalize your taste buds. This dish offers a perfect balance of tender grilled salmon glazed with teriyaki sauce paired with a vibrant pineapple fried rice. The salmon is marinated in a homemade teriyaki sauce that infuses it with rich flavors, while the fried rice incorporates juicy pineapple chunks, adding a tropical twist to the meal.

Perfect for a family dinner or a special occasion, this recipe is sure to impress.

The preparation of Teriyaki Grilled Salmon with Pineapple Fried Rice involves two main components: the marinated salmon and the pineapple fried rice. The dish isn’t only delicious but also nutritious, offering a healthy dose of omega-3 fatty acids from the salmon and vitamins from the pineapple.

With its colorful presentation and mouthwatering aroma, this dish is bound to be a hit at your dining table. Here’s how you can make this delicious meal for 4-6 people.

Ingredients

For the Teriyaki Grilled Salmon:

4-6 salmon fillets
1/2 cup soy sauce
1/4 cup mirin (or rice vinegar)
1/4 cup brown sugar
2 tablespoons honey
1 tablespoon sesame oil
1 tablespoon minced garlic
1 tablespoon grated fresh ginger

For the Pineapple Fried Rice:

3 cups cooked jasmine rice (preferably cold)
1 cup diced pineapple (fresh or canned)
1/2 cup diced bell peppers (red or green)
1/2 cup frozen peas
2 eggs, beaten
3 tablespoons soy sauce
2 tablespoons vegetable oil
1 tablespoon sesame oil
2 cloves garlic, minced
Salt and pepper to taste
Chopped green onions for garnish

Cooking Instructions

Prepare the Marinade: In a bowl, mix together soy sauce, mirin, brown sugar, honey, sesame oil, minced garlic, and grated ginger. Stir until the sugar is dissolved and the mixture is well combined.
Marinate the Salmon: Place the salmon fillets in a shallow dish or a resealable plastic bag. Pour the marinade over the salmon, guaranteeing each fillet is well coated. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more intense flavor.
Grill the Salmon: Preheat your grill to medium-high heat. Remove the salmon from the marinade and place on the grill. Cook for about 4-5 minutes on each side, or until the fish is cooked through and has nice grill marks. Brush with additional marinade during grilling for extra flavor.
Cook the Eggs: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium heat. Add the beaten eggs and scramble until fully cooked. Remove the eggs from the skillet and set aside.
Sauté Vegetables: In the same skillet, add the remaining vegetable oil and sesame oil. Add minced garlic and stir-fry until fragrant. Then add diced bell peppers and peas, cooking until the vegetables are tender.
Add Rice and Pineapple: Stir in the cold jasmine rice, breaking up any clumps with a spatula. Add the soy sauce and continue to stir-fry for a few minutes until the rice is heated through. Then, add the diced pineapple and scrambled eggs, mixing everything well.
Season and Serve: Season the rice with salt and pepper to taste. Garnish with chopped green onions before serving. Serve the grilled salmon alongside the pineapple fried rice, and enjoy your delicious meal.

Extra Tips

For the best results, make certain that the salmon is marinated for at least 30 minutes to allow the flavors to penetrate the fish. If using wooden skewers for grilling, soak them in water for 30 minutes beforehand to prevent burning.

When making the fried rice, using cold, day-old rice is recommended as it helps achieve the best texture. Finally, feel free to adjust the sweetness of the teriyaki sauce or the tanginess of the pineapple according to your taste preference.

Lemon Herb Grilled Salmon With Wild Rice Pilaf

Lemon Herb Grilled Salmon with Wild Rice Pilaf offers a delectable combination of flavors that are both invigorating and satisfying. The tender, flaky salmon is infused with a bright and zesty lemon-herb marinade that highlights the natural richness of the fish.

Paired with a hearty wild rice pilaf, this dish creates a nourishing and balanced meal that’s perfect for a family dinner or a special occasion. The wild rice pilaf provides a nutty and earthy contrast to the citrusy salmon, complementing each bite with its own unique texture and taste.

This recipe is designed to serve 4-6 people, making it ideal for gatherings or family meals. The preparation is straightforward, allowing you to enjoy a gourmet meal without spending hours in the kitchen. The key to this dish is confirming the salmon is perfectly grilled and the rice pilaf is cooked to fluffy perfection.

Let’s jump into the ingredients you’ll need and the step-by-step instructions to bring this delightful dish to your table.

Ingredients (Serves 4-6):

4-6 salmon fillets (6 ounces each)
1/4 cup olive oil
Zest and juice of 2 lemons
3 cloves garlic, minced
2 tablespoons fresh dill, chopped
2 tablespoons fresh parsley, chopped
Salt and pepper to taste
1 tablespoon butter
1 cup wild rice blend
2 1/4 cups chicken broth
1 medium onion, finely chopped
1/2 cup mushrooms, sliced
1/4 cup almonds, toasted and chopped
1 tablespoon fresh thyme, chopped

Cooking Instructions:

Prepare the Marinade: In a small bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, fresh dill, fresh parsley, salt, and pepper. This marinade will impart an invigorating and aromatic flavor to the salmon.
Marinate the Salmon: Place the salmon fillets in a shallow dish or a resealable plastic bag. Pour the marinade over the salmon, making sure each fillet is well-coated. Let the salmon marinate in the refrigerator for at least 30 minutes to allow the flavors to penetrate the fish.
Cook the Wild Rice Pilaf: In a saucepan, melt the butter over medium heat. Add the chopped onion and sliced mushrooms, sautéing until they’re tender and golden. Stir in the wild rice blend, making sure it’s well-coated with the butter and vegetables.
Simmer the Rice: Add the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for about 45 minutes or until the rice is cooked and the liquid is absorbed. Stir in the toasted almonds and fresh thyme, fluffing the rice with a fork.
Preheat the Grill: While the rice is cooking, preheat your grill to medium-high heat. Confirm the grill grates are clean and lightly oiled to prevent sticking.
Grill the Salmon: Remove the salmon from the marinade and place it on the preheated grill. Grill each side for about 4-5 minutes, or until the salmon is opaque and flakes easily with a fork. Be careful not to overcook the salmon.
Serve: Spoon the wild rice pilaf onto a serving platter or individual plates. Top with the grilled salmon fillets, garnishing with additional fresh herbs if desired.

Extra Tips:

When grilling the salmon, it’s important to keep the grill at a consistent medium-high temperature to achieve a nice sear without burning. If you don’t have an outdoor grill, you can use a grill pan on your stovetop for similar results.

For the rice pilaf, feel free to add other vegetables like bell peppers or peas for added color and nutrients. Finally, always let the salmon rest for a few minutes after grilling to allow the juices to redistribute, resulting in a more flavorful and moist fish.

Cajun Grilled Salmon With Dirty Rice

Cajun Grilled Salmon With Dirty Rice is a tantalizing dish that combines the bold flavors of Cajun cuisine with the rich texture of grilled salmon and the hearty comfort of dirty rice. This dish is perfect for a dinner party or a cozy family meal, as it offers a delightful blend of spices and aromas that are certain to impress your guests.

The Cajun seasoning on the salmon provides a spicy kick, while the dirty rice, a classic Southern dish, adds depth with its savory blend of vegetables, sausage, and spices.

The process of making Cajun Grilled Salmon With Dirty Rice is both rewarding and straightforward. Grilling the salmon allows it to develop a crispy exterior while remaining tender and juicy on the inside. Meanwhile, the dirty rice, prepared with celery, bell peppers, onions, and sausage, serves as a perfect accompaniment, offering a balance of flavors and textures.

This dish is certain to become a favorite, combining the best of Southern cooking with the rich, healthy goodness of salmon.

Ingredients for 4-6 servings:

4-6 salmon fillets
2 tablespoons Cajun seasoning
2 tablespoons olive oil
1 cup long-grain white rice
2 cups chicken broth
1/2 pound andouille sausage, diced
1 small onion, finely chopped
1 green bell pepper, finely chopped
2 celery stalks, finely chopped
2 cloves garlic, minced
1 teaspoon paprika
1/2 teaspoon cayenne pepper
Salt and pepper to taste
2 tablespoons chopped fresh parsley (optional, for garnish)
Lemon wedges (optional, for serving)

Cooking Instructions:

Prepare the Salmon: Rub the salmon fillets with olive oil and generously sprinkle each fillet with Cajun seasoning. Make sure the seasoning is evenly distributed across all fillets for maximum flavor. Let them rest while you prepare the rice.
Cook the Rice: In a large skillet or saucepan, heat the remaining olive oil over medium heat. Add the andouille sausage and cook until browned, about 5 minutes. Remove the sausage and set aside.
Sauté Vegetables: In the same skillet, add the chopped onion, bell pepper, and celery. Cook for about 5 minutes until the vegetables are soft and the onions are translucent. Add the minced garlic and cook for another minute until fragrant.
Combine Rice and Broth: Stir in the rice, paprika, cayenne pepper, salt, and pepper. Cook for 1-2 minutes, allowing the rice to absorb some flavors from the vegetables and spices. Pour in the chicken broth and bring to a boil.
Simmer the Rice: Reduce the heat to low, cover the skillet, and let the rice simmer for about 18-20 minutes or until the liquid is absorbed and the rice is cooked through. Stir in the cooked sausage and fluff the rice with a fork.
Grill the Salmon: Preheat your grill to medium-high heat. Place the seasoned salmon fillets on the grill, skin side down. Grill for about 4-5 minutes per side or until the salmon is cooked through and flakes easily with a fork.
Serve: Plate the dirty rice and place a grilled salmon fillet on top. Garnish with fresh parsley and serve with lemon wedges if desired.

Extra Tips:

When grilling the salmon, be sure to oil the grill grates to prevent sticking. If you don’t have a grill, you can use a grill pan or broil the salmon in the oven.

Adjust the level of spice in the dirty rice by varying the amount of cayenne pepper according to your preference. For an added layer of flavor, consider smoking the salmon on a cedar plank.

Remember to let the salmon rest for a few minutes after grilling to allow the juices to redistribute, guaranteeing a moist and flavorful fillet.

Miso Glazed Salmon With Sushi Rice

Miso Glazed Salmon With Sushi Rice is a delightful and flavorful dish that combines the rich taste of miso with the delicate, buttery flavor of salmon, all served over perfectly cooked sushi rice. The glaze, made with a mix of miso paste, soy sauce, and a hint of sweetness, gives the salmon a deliciously savory and slightly sweet flavor that pairs beautifully with the tender, sticky sushi rice.

This dish is perfect for a family dinner, providing a gourmet experience at home. Not only is this dish delicious, but it’s also nutritious. Salmon is a fantastic source of omega-3 fatty acids, which are beneficial for heart health. The sushi rice, seasoned with rice vinegar, sugar, and salt, adds a subtle tanginess that complements the richness of the salmon. Together, they create a balanced meal that’s both satisfying and healthy.

This recipe serves 4-6 people, making it ideal for gatherings or a special family meal.

Ingredients:

4-6 salmon fillets (about 6 ounces each)
1/4 cup white miso paste
1/4 cup soy sauce
2 tablespoons mirin
2 tablespoons sugar
1 tablespoon sesame oil
2 cups sushi rice
2 1/2 cups water
1/4 cup rice vinegar
2 tablespoons sugar (for the rice)
1 teaspoon salt
2 tablespoons vegetable oil
Sliced green onions and sesame seeds for garnish

Cooking Instructions:

Prepare the Miso Glaze: In a small bowl, mix the white miso paste, soy sauce, mirin, sugar, and sesame oil until well combined. This will be your glaze for the salmon.
Marinate the Salmon: Place the salmon fillets in a shallow dish and pour half of the miso glaze over them, guaranteeing each fillet is well coated. Reserve the other half of the glaze for later. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Cook the Sushi Rice: Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky. In a medium saucepan, combine the rinsed rice and 2 1/2 cups of water. Bring to a boil, then reduce the heat to low and cover. Cook for about 18-20 minutes, or until the water is absorbed and the rice is tender.
Season the Rice: In a small saucepan, combine the rice vinegar, 2 tablespoons of sugar, and salt. Heat gently until the sugar and salt dissolve. Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture with a wooden spoon. Allow it to cool slightly.
Grill the Salmon: Preheat a grill or a grill pan over medium-high heat. Lightly oil the grill grates with vegetable oil. Remove the salmon from the marinade and grill for about 4-5 minutes per side, or until the salmon is cooked through and has a nice char. Brush the reserved miso glaze over the salmon during the last minute of cooking for extra flavor.
Assemble the Dish: Divide the seasoned sushi rice among serving plates. Top each portion with a grilled salmon fillet. Garnish with sliced green onions and sesame seeds.

Extra Tips:

When preparing the sushi rice, avoid overmixing it after adding the vinegar mixture, as this can make the rice mushy. For a smokier flavor, consider using a charcoal grill to cook the salmon. You can also broil the salmon in the oven if grilling isn’t an option.

Always let the salmon rest for a few minutes after grilling; this helps it retain its moisture and enhances the overall flavor of the dish.

Mediterranean Grilled Salmon With Lemon Dill Rice

Mediterranean Grilled Salmon With Lemon Dill Rice is a delightful and healthy dish that combines the rich flavors of grilled salmon with the fresh, zesty taste of lemon dill rice. This dish is perfect for a family dinner or entertaining guests, as it’s both visually appealing and packed with nutrients. The salmon is marinated in a blend of Mediterranean spices and grilled to perfection, guaranteeing a flaky and tender result.

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Paired with the aromatic lemon dill rice, this meal offers a harmonious balance of flavors that will transport your taste buds to the sunny shores of the Mediterranean.

Cooking this dish involves preparing a flavorful marinade for the salmon, grilling it to achieve a slightly charred yet moist texture, and accompanying it with a fragrant rice dish infused with lemon and dill. The key to mastering this recipe lies in the quality of the ingredients and the careful attention to the cooking process.

For a serving size of 4-6 people, you’ll need the following ingredients:

Ingredients:

4-6 salmon fillets
2 tablespoons olive oil
3 tablespoons lemon juice
1 teaspoon lemon zest
3 cloves garlic, minced
1 tablespoon fresh dill, chopped
1 teaspoon dried oregano
Salt and pepper to taste
2 cups basmati rice
3 cups chicken or vegetable broth
2 tablespoons butter
1 small onion, finely chopped
Extra lemon slices for garnish (optional)

Instructions:

Prepare the Marinade: In a small bowl, mix olive oil, lemon juice, lemon zest, minced garlic, chopped dill, dried oregano, salt, and pepper. Stir well to combine all the flavors.
Marinate the Salmon: Place the salmon fillets in a shallow dish or a resealable plastic bag. Pour the marinade over the salmon, making sure each piece is well-coated. Let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for a deeper flavor.
Cook the Rice: While the salmon is marinating, rinse the basmati rice under cold water until the water runs clear. In a large pot, melt the butter over medium heat and sauté the chopped onion until it becomes translucent.
Add Rice and Broth: Add the rinsed rice to the pot with the sautéed onion, stirring to coat the grains with butter. Pour in the chicken or vegetable broth and bring to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15-18 minutes until the rice is cooked and fluffy.
Grill the Salmon: Preheat your grill to medium-high heat. Remove the salmon from the marinade and place it on the grill. Cook for about 4-5 minutes on each side, or until the salmon flakes easily with a fork. Avoid overcooking to maintain moisture.
Combine Rice and Dill: Once the rice is cooked, fluff it with a fork and gently stir in the chopped dill and additional lemon zest if desired.
Serve the Dish: Plate the grilled salmon alongside a generous serving of lemon dill rice. Garnish with extra lemon slices and a sprinkle of fresh dill for presentation, if desired.

Extra Tips:

For the best results, make sure your salmon fillets are of even thickness to guarantee uniform cooking. If using a gas grill, lightly oil the grill grates before placing the salmon to prevent sticking.

If you don’t have a grill, you can alternatively use a stovetop grill pan or bake the salmon in the oven at 400°F (200°C) for about 12-15 minutes. Additionally, adjust the seasoning of the rice to your taste by adding more lemon juice or dill as needed.

Enjoy this Mediterranean-inspired dish with a side salad or steamed vegetables for a complete meal.

Sweet Chili Grilled Salmon With Coconut Rice

Sweet Chili Grilled Salmon With Coconut Rice is a delightful fusion of sweet and savory flavors, perfect for a family dinner or a small gathering. The succulent salmon, marinated in a sweet chili sauce, provides a beautiful contrast to the creamy richness of coconut rice. This dish not only pleases the taste buds but also offers a visually appealing presentation, with its vibrant colors and enticing aroma.

This recipe serves 4-6 people and combines the delicate flavors of the sea with the tropical essence of coconut. The sweet chili sauce imparts a gentle heat to the salmon, complemented by the cooling effect of the coconut rice, making this dish a balanced and satisfying meal. Whether you’re a seasoned cook or a beginner, this recipe is easy to follow and guarantees a restaurant-quality experience right at home.

Ingredients:

4 to 6 salmon fillets (6-8 ounces each)
1 cup sweet chili sauce
2 tablespoons soy sauce
1 tablespoon lime juice
2 cups jasmine rice
1 can (13.5 ounces) coconut milk
1 1/2 cups water
1 tablespoon sugar
Salt to taste
1/4 cup chopped fresh cilantro
Lime wedges for garnish

Cooking Instructions:

Marinate the Salmon: In a mixing bowl, combine sweet chili sauce, soy sauce, and lime juice. Place the salmon fillets in a shallow dish and pour the marinade over them, ensuring each fillet is well-coated. Cover and refrigerate for at least 30 minutes, allowing the flavors to infuse the fish.
Prepare the Coconut Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium-sized saucepan, combine the rice, coconut milk, water, sugar, and a pinch of salt. Stir well, then bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for 18-20 minutes, or until the rice is fully cooked and has absorbed all the liquid.
Grill the Salmon: Preheat your grill to medium-high heat. Remove the salmon from the marinade, allowing the excess to drip off. Place the salmon fillets on the grill, skin-side down. Grill for about 4-5 minutes per side, or until the salmon is cooked through and has a nice char on the outside. Be careful not to overcook the fish.
Serve and Garnish: Fluff the coconut rice with a fork and stir in the chopped cilantro. Serve the grilled salmon over a bed of coconut rice. Garnish with lime wedges and extra cilantro, if desired.

Extra Tips:

When grilling the salmon, make sure the grill is properly preheated to prevent the fish from sticking. If you don’t have a grill, you can also cook the salmon in a hot skillet with a little bit of oil.

For an extra kick, consider adding a pinch of red pepper flakes to the marinade. When cooking the rice, resist the urge to lift the lid frequently, as this can release steam and affect the cooking process.

Enjoy your Sweet Chili Grilled Salmon With Coconut Rice warm for the best taste and texture.

Garlic Butter Grilled Salmon With Parmesan Rice

Garlic Butter Grilled Salmon With Parmesan Rice is a delightful and flavorful dish that combines tender, flaky salmon fillets with creamy, cheesy rice. Perfect for a family meal or entertaining guests, this dish brings together the rich flavors of garlic and butter with the subtle nuttiness of Parmesan cheese. The salmon is grilled to perfection, guaranteeing a smoky and slightly crisp exterior while maintaining a moist and tender interior.

The rice, cooked with chicken broth and finished with Parmesan, complements the salmon beautifully, making this a dish that’s sure to impress. The combination of garlic butter and Parmesan creates a rich, savory profile that enhances the natural taste of the salmon and adds depth to the rice. This dish isn’t only delicious but also nutritious, providing a good source of protein and healthy fats from the salmon, and a comforting, satisfying side in the form of Parmesan rice.

Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is straightforward and rewarding, promising a delightful meal for all.

Ingredients (Serves 4-6):

4-6 salmon fillets (about 6 ounces each)
3 tablespoons unsalted butter
4 cloves garlic, minced
Juice of 1 lemon
Salt and pepper to taste
2 cups long-grain white rice
4 cups chicken broth
1 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Olive oil for grilling

Cooking Instructions:

Prepare the Garlic Butter: In a small saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Remove from heat and stir in the lemon juice. Set aside.
Cook the Rice: In a medium saucepan, bring the chicken broth to a boil. Add the rice, reduce the heat to low, cover, and simmer for about 15-18 minutes until the rice is tender and the liquid is absorbed. Stir in the Parmesan cheese and chopped parsley. Keep covered to stay warm.
Prepare the Salmon: Preheat your grill to medium-high heat. Brush the salmon fillets with olive oil and season with salt and pepper.
Grill the Salmon: Place the salmon fillets on the grill, skin-side down. Grill for about 4-5 minutes per side, brushing occasionally with the garlic butter, until the salmon is cooked through and has nice grill marks.
Serve: Place a portion of the Parmesan rice on each plate and top with a grilled salmon fillet. Drizzle any remaining garlic butter over the salmon and garnish with additional parsley if desired.

Extra Tips:

For the best results, make sure your grill is properly preheated before adding the salmon to guarantee even cooking and prevent sticking. Use a grill mat or tin foil if you’re concerned about the salmon sticking to the grill grates.

When grilling, be gentle when flipping the salmon to maintain its shape and prevent breaking. If desired, you can add a bit of white wine to the garlic butter for an extra layer of flavor.

To guarantee the rice is perfectly cooked, avoid lifting the lid while it’s simmering, as this releases steam and can affect the cooking process.

Ginger Soy Grilled Salmon With Sticky Rice

Ginger Soy Grilled Salmon With Sticky Rice is a delightful dish that combines the rich flavors of marinated salmon with the comforting texture of sticky rice. This dish is perfect for those who enjoy a blend of sweet, savory, and aromatic notes in their meals. The salmon is marinated in a flavorful mixture of soy sauce, ginger, garlic, and a hint of honey, then grilled to perfection to achieve a slightly charred exterior and a tender, moist interior.

Served alongside sticky rice, this dish isn’t only satisfying but also a feast for the senses. The beauty of Ginger Soy Grilled Salmon With Sticky Rice lies in its simplicity and the harmony of its flavors. The ginger and soy marinade infuses the salmon with a depth of flavor that’s both robust and nuanced, making it a standout dish for any occasion.

Paired with sticky rice, which absorbs the juices from the salmon, this dish becomes a complete meal that’s sure to impress family and friends. Whether you’re hosting a dinner party or preparing a weeknight meal, this recipe is an excellent choice for a serving size of 4-6 people.

Ingredients:

4-6 salmon fillets (about 6 ounces each)
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons fresh ginger, grated
3 cloves garlic, minced
2 tablespoons sesame oil
1 tablespoon rice vinegar
1 tablespoon sesame seeds (optional, for garnish)
2 cups short-grain rice
2 1/2 cups water
1/2 teaspoon salt
2 green onions, chopped (for garnish)

Cooking Instructions:

Prepare the Marinade: In a medium-sized bowl, whisk together the soy sauce, honey, grated ginger, minced garlic, sesame oil, and rice vinegar until well combined. This mixture will serve as the marinade for the salmon.
Marinate the Salmon: Place the salmon fillets in a shallow dish or a resealable plastic bag. Pour the marinade over the salmon, making sure each fillet is well coated. Seal the bag or cover the dish with plastic wrap. Refrigerate and allow the salmon to marinate for at least 30 minutes, or up to 2 hours for a stronger flavor.
Cook the Sticky Rice: While the salmon is marinating, rinse the short-grain rice under cold water until the water runs clear. This helps remove excess starch. In a saucepan, combine the rinsed rice, water, and salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes or until the rice is tender and the water has been absorbed. Remove from heat and let it sit covered for an additional 10 minutes.
Grill the Salmon: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking. Remove the salmon from the marinade and place it skin-side down on the grill. Grill the salmon for about 4-5 minutes per side, or until the fish flakes easily with a fork and has nice grill marks.
Assemble the Dish: Once the salmon is cooked through, remove it from the grill and let it rest for a couple of minutes. Fluff the sticky rice with a fork and divide it among serving plates. Place a grilled salmon fillet on top of the rice on each plate. Sprinkle with sesame seeds and chopped green onions for garnish, if desired.

Extra Tips:

To guarantee the best results, always start with fresh, high-quality salmon. When grilling, be attentive to the cooking time as salmon cooks quickly and can easily become overdone.

If you don’t have a grill, you can use a grill pan on the stovetop or bake the salmon in the oven at 400°F (200°C) for 10-12 minutes. For added flavor, reserve a bit of the marinade (before adding the raw salmon) to drizzle over the cooked fish and rice just before serving.

This dish pairs beautifully with a side of steamed vegetables or a simple cucumber salad for a revitalizing contrast.

Blackened Grilled Salmon With Cilantro Lime Rice

Blackened Grilled Salmon with Cilantro Lime Rice is an exquisite dish that combines the rich flavors of perfectly charred salmon with the fresh, zesty notes of cilantro and lime-infused rice. This recipe brings together the smoky, spicy essence of blackened seasoning with the light and aromatic qualities of cilantro and lime, resulting in a meal that’s both satisfying and rejuvenating.

Whether you’re hosting a dinner party or simply looking for a nutritious and delicious family meal, this dish is sure to impress.

The key to this recipe lies in achieving the perfect balance of flavors and textures. The salmon is coated with a bold blackened seasoning that forms a flavorful crust when grilled, while the cilantro lime rice provides a revitalizing contrast with its bright and tangy profile. Together, they create a harmonious dish that’s as visually appealing as it’s delicious.

This recipe serves 4-6 people, making it ideal for gatherings or a hearty family meal.