Salmon with Rice Stuffing
Delight your taste buds with this elegant and flavorful Salmon with Rice Stuffing, a dish that’s as stunning to serve as it is simple to prepare. Perfectly baked salmon fillet is elevated with a hearty stuffing made from fluffy rice, fragrant sautéed onion, celery, and garlic, fresh parsley, and a hint of zesty lemon juice. The addition of panko breadcrumbs gives the stuffing a delicate, satisfying crunch, while chicken or vegetable stock infuses every bite with savory depth. With just 20 minutes of prep time and a short stint in the oven, this impressive one-dish entree is ideal for family dinners or special occasions. Serve it warm with a sprinkle of parsley or fresh lemon wedges for a truly unforgettable meal. Keywords: baked salmon, rice stuffing, easy salmon recipe, stuffed salmon recipe, dinner ideas.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 piece Salmon fillet (whole, about 2 pounds)
- 2 tablespoons Olive oil
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 cups Cooked white or brown rice
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion (finely chopped)
- 2 stalks Celery stalks (finely chopped)
- 2 cloves Garlic (minced)
- 2 tablespoons Fresh parsley (chopped)
- 1 teaspoon Dried thyme
- 1 tablespoon Lemon juice
- 1 cup Chicken or vegetable stock
- 1 cup Panko breadcrumbs
Instructions
Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper or foil.
Rinse the salmon fillet under cold water and pat it dry with paper towels. Season both sides with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Set aside.
Heat a large skillet over medium heat and add the butter. Once melted, sauté the chopped onion and celery for 3-4 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the cooked rice, parsley, dried thyme, lemon juice, and chicken or vegetable stock. Mix everything thoroughly and let it cook for 2-3 minutes until the liquid is mostly absorbed.
Remove the skillet from heat and stir in the panko breadcrumbs. Season the stuffing with the remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper. Let the mixture cool slightly.
Lay the salmon skin-side down on the baking sheet. Gently cut a pocket into the fillet by slicing it lengthwise down the center, being careful not to cut through to the bottom.
Stuff the pocket generously with the prepared rice mixture, pressing it gently to fill it evenly.
Drizzle the salmon with olive oil and transfer the baking sheet to the oven.
Bake for 25-30 minutes, or until the salmon is cooked through and flakes easily with a fork.
Remove the salmon from the oven and allow it to rest for 5 minutes before slicing and serving.
Garnish with extra chopped parsley or a few lemon wedges, if desired, and serve warm.
Nutrition Facts
Calories |
2297 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.0 g | 162% | |
| Saturated Fat | 34.0 g | 170% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 362 mg | 121% | |
| Sodium | 6104 mg | 265% | |
| Total Carbohydrate | 171.3 g | 62% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 11.2 g | ||
| Protein | 112.4 g | 225% | |
| Vitamin D | 25.0 mcg | 125% | |
| Calcium | 223 mg | 17% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2303 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
