My Creamy Lemon Salmon & Rice Skillet Is a One-Pan Wonder

Ever stare into your fridge at 6 PM, wondering how on earth you’re going to get a wholesome, delicious dinner on the table without creating a mountain of dishes? I’ve been there more times than I can count. That’s exactly why this Creamy Lemon Salmon & Rice Skillet is my weeknight hero. It’s all cooked in a single pan, which means more time for you and a lot less cleanup. Doesn’t that sound like a win?

Why You’ll Love This

This dish is a complete meal that comes together with such minimal fuss. The rice cooks right in the same creamy, lemony sauce that the salmon fillets gently poach in, soaking up every bit of flavor. You get perfectly flaky fish, tender rice, and a luxurious sauce without any of the stress. It’s the kind of meal that feels a little fancy but is so, so achievable. And since it’s all in one pan? You can practically hear your dishwasher sighing with relief.

Ingredients You’ll Need

• 1 tbsp olive oil: To get everything sizzling nicely in the pan.
• 4 (6-oz) skinless salmon fillets: The star of our show! Look for evenly sized pieces for even cooking.
• 1 small yellow onion, diced: Adds a sweet, savory base note.
• 3 cloves garlic, minced: For that essential aromatic punch.
• 1 cup long-grain white rice (like jasmine or basmati): The perfect grain to absorb all the creamy sauce.
• 2 cups chicken or vegetable broth: This adds more depth than water. I usually go with low-sodium so we can control the salt.
• 1 cup heavy cream: The key to our rich, luxurious sauce.
• Zest and juice of 1 large lemon: For that bright, sunny flavor that cuts through the richness.
• 1 tsp dried dill (or 1 tbsp fresh): Complements the salmon beautifully.
• Salt and black pepper to taste: To season everything perfectly.
• 2 tbsp fresh parsley, chopped: For a fresh, colorful garnish.

Let’s Get Cooking Step by Step

1. Pat the salmon fillets dry with a paper towel and season both sides generously with salt and pepper. This step is simple but makes a huge difference in getting a nice sear.
2. Heat the olive oil in a large skillet (one that has a tight-fitting lid) over medium-high heat. Once the oil is shimmering, add the salmon fillets. Sear for about 2-3 minutes per side, just until golden. They don’t need to be cooked through! We’re just building flavor here. Remove the salmon to a clean plate and set aside.
3. Reduce the heat to medium. In the same skillet, add the diced onion and cook for 3-4 minutes until it becomes softened and translucent. Add the garlic and cook for another minute until fragrant.
4. Stir in the dry rice, making sure to coat it in the oils and onions. Let it toast for about a minute. This adds a lovely nutty flavor to the finished dish.
5. Pour in the broth, heavy cream, lemon juice, lemon zest, and dried dill. Give everything a good stir, scraping up any browned bits from the bottom of the pan. Those bits are flavor gold! Bring the mixture to a gentle simmer.
6. Nestle the seared salmon fillets back into the skillet, right on top of the rice. Reduce the heat to low, cover the skillet with the lid, and let it cook for 15-20 minutes. The rice should be tender and have absorbed most of the liquid.
7. Turn off the heat and let the skillet sit, still covered, for another 5 minutes. This final rest helps the rice become perfectly fluffy. Fluff the rice around the salmon with a fork, garnish with fresh parsley, and serve immediately. So good.

Expert Tips For Cooking Salmon

• Bring your salmon to room temperature for about 15 minutes before cooking. This helps it cook evenly from edge to center.
• Don’t skip searing the salmon first! It creates a beautiful texture and seals in the juices.
• The tell-tale sign of perfectly cooked salmon? It should flake easily with a fork but still be moist and vibrant in the center.
• If your rice is still a bit firm after the cooking time, add a couple more tablespoons of broth, cover, and cook for another 3-5 minutes.
• Honestly, my biggest tip is to trust the process and not peek under the lid too much while the rice is cooking. That steam is doing all the hard work for you!

Variations & Substitutions

This recipe is wonderfully adaptable. Don’t have salmon? This method works beautifully for other seafood dinners. Try it with firm white fish like cod or halibut, or even with large shrimp for healthy shrimp recipes. For a dairy-free version, swap the heavy cream for full-fat coconut milk—it gives a fantastic richness and a subtle tropical twist. Want more veggies? Stir in a handful of spinach or frozen peas right at the end of cooking, letting them wilt in the residual heat. And if you’re a fan of a little spice, a pinch of red pepper flakes in the sauce is just the thing.

Serving Ideas & Pairings

This skillet is a complete meal all on its own, but a simple side can really round it out. A crisp, green salad with a light vinaigrette is my go-to for balancing the creaminess. Steamed asparagus or roasted green beans are also fantastic pescatarian-friendly options. For salmon bowls, simply flake the cooked salmon and mix it right into the rice, then portion it into bowls for an easy grab-and-go lunch the next day.

Storage & Reheating

Leftovers will keep in an airtight container in the refrigerator for up to 2 days. To reheat, the microwave is actually your friend here! Place a portion in a bowl with a splash of water or broth, cover it loosely, and heat in 30-second intervals until warm. Reheating on the stovetop over low heat also works well; just add a little liquid to keep the rice from drying out. I don’t recommend freezing this one, as the creamy sauce can separate when thawed.

Frequently Asked Questions

• Can I use brown rice instead of white? You can, but you’ll need to adjust the liquid and cooking time significantly. Brown rice typically requires more liquid and a longer simmering time. I’d suggest partially cooking the brown rice according to package directions before adding it to the skillet.
• What other salmon dishes work as a one-pan meal? Sheet pan meals are a lifesaver! Try roasting salmon on a sheet pan alongside broccoli and sweet potato wedges for another easy salmon dinner idea.
• I’m not a fan of dill. What else can I use? Thyme or parsley are both excellent, more neutral alternatives that pair wonderfully with lemon and salmon.
• Is this one of those healthy salmon recipes? Absolutely! Salmon is packed with healthy fats and protein. Using a controlled amount of cream and pairing it with wholesome ingredients like rice and lemon makes it a balanced and nourishing meal.