Greek Salmon & Rice is a fresh, flavorful meal that’s ready in just 30 minutes—perfect for when I want something healthy, satisfying, and full of Mediterranean flair without spending hours in the kitchen. With herby salmon and lemony rice, this dish is my go-to for quick weeknight dinners.
Why You’ll Love This Recipe
I love how this recipe combines heart-healthy salmon with bright, zesty Greek flavors like garlic, lemon, oregano, and fresh herbs. The rice soaks up all the juices from the salmon, and every bite feels light but incredibly satisfying. It’s easy to make, loaded with nutrients, and comes together fast—ideal for busy days when I still want something homemade and delicious.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the salmon:
salmon fillets (skin on or off)
olive oil
lemon juice
garlic, minced
dried oregano
salt and pepper
For the rice:
long grain rice (or basmati)
chicken or vegetable broth
lemon zest and juice
olive oil or butter
fresh parsley or dill, chopped
salt
Optional toppings:
crumbled feta cheese
sliced kalamata olives
cherry tomatoes, halved
cucumber slices
directions
-
I season the salmon with salt, pepper, oregano, lemon juice, and garlic, then drizzle with olive oil.
-
While the salmon marinates for a few minutes, I start the rice by bringing broth to a boil in a medium saucepan.
-
I stir in the rice, reduce the heat, and simmer (covered) for about 15 minutes until the liquid is absorbed.
-
Meanwhile, I heat a nonstick skillet over medium heat and cook the salmon, skin side down first, for 4–5 minutes per side, until golden and cooked through.
-
I fluff the cooked rice with a fork and stir in lemon zest, juice, olive oil or butter, and fresh herbs.
-
I plate the salmon over the rice and top with feta, olives, and veggies if I’m adding them.
-
I finish with a quick drizzle of olive oil or squeeze of lemon over the whole dish before serving.
Servings and timing
This recipe serves 2–4 people and takes just 30 minutes from start to finish—15 minutes to cook rice and about 10 minutes to cook the salmon, plus a little time for prep.
Variations
Sometimes I use brown rice or quinoa for more fiber, or add chopped spinach or arugula to the rice for a green boost. I’ve also swapped the salmon for shrimp or chicken when I want a different protein, and occasionally I mix in tzatziki on the side for a creamy contrast.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I microwave it gently or warm the salmon and rice separately on the stovetop with a splash of broth or water to keep the rice moist.
FAQs
Can I bake the salmon instead?
Yes, I bake it at 400°F for about 12–15 minutes until it flakes easily with a fork.
Can I use frozen salmon?
I can, as long as it’s fully thawed before cooking. I pat it dry to help it sear well in the pan.
What’s the best rice to use?
I like basmati or jasmine rice for their texture and flavor, but any long grain white rice works well.
How do I know when the salmon is done?
It should flake easily with a fork and reach an internal temperature of 145°F.
Can I make this dairy-free?
Yes, I skip the feta or replace it with a dairy-free cheese or just enjoy the dish as-is—it’s still packed with flavor.
Conclusion
Greek Salmon & Rice is a fast, fresh, and flavorful dinner I can whip up in just 30 minutes. With juicy, herbed salmon and bright, lemony rice, it’s a dish that’s as good for me as it is delicious—and one I come back to again and again.
Print
Greek Salmon & Rice in 30 Minutes!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2–4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
Description
Greek Salmon & Rice is a quick and healthy meal full of Mediterranean flavors. Tender salmon paired with zesty lemon rice makes for a satisfying dish that’s ready in just 30 minutes.
Ingredients
- 4 salmon fillets (skin on or off)
- 2 tablespoons olive oil (for salmon)
- 2 tablespoons lemon juice (for salmon)
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1 cup long grain rice (or basmati)
- 2 cups chicken or vegetable broth (for rice)
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice (for rice)
- 1 tablespoon olive oil or butter (for rice)
- 2 tablespoons fresh parsley or dill, chopped (for rice)
- Salt to taste (for rice)
- Optional toppings: crumbled feta cheese, sliced kalamata olives, cherry tomatoes (halved), cucumber slices
Instructions
- Season the salmon with salt, pepper, oregano, lemon juice, and garlic, then drizzle with olive oil. Let marinate for a few minutes.
- In a medium saucepan, bring the broth to a boil. Stir in the rice, reduce heat, cover, and simmer for 15 minutes, or until the liquid is absorbed.
- While the rice cooks, heat a nonstick skillet over medium heat. Cook the salmon, skin side down first, for 4–5 minutes per side until golden and cooked through.
- Fluff the cooked rice with a fork and stir in lemon zest, juice, olive oil or butter, and fresh herbs. Season with salt to taste.
- Plate the salmon over the rice and top with optional toppings like feta, olives, and veggies.
- Finish with a quick drizzle of olive oil or a squeeze of lemon before serving.
Notes
- Use brown rice or quinoa for extra fiber or a green boost like spinach or arugula in the rice.
- Swap salmon for shrimp or chicken for variety.
- Add tzatziki on the side for a creamy contrast.
- Store leftovers in an airtight container for up to 2 days and reheat with a splash of broth or water.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 80mg
Your email address will not be published. Required fields are marked *