Salmon Rice Bake

Cooked salmon and rice in white casserole dish.

5 from 1 vote

Salmon Rice Bake is a one pan dish with honey soy salmon and sticky rice. Minimal prep, quick, easy, weeknight friendly. Flake apart salmon.

Prep Time5

Cook Time45

Total Time50

Course: Dinner

Cuisine: asian

Keyword: salmon and rice bake, salmon rice bake

Servings:

Calories: 677kcal

Author: Adrianne

Ingredients

Marinade

½ cup/125ml honey
⅓ cup/80 ml soy sauce
¼ cup/60 ml sweet chilli sauce
2 tablespoons Worcestershire sauce
1 tablespoon sesame oil Note 1
1 tablespoon garlic Note 2
1 tablespoon ginger Note 3
½ teaspoon black pepper
¼ teaspoon salt

Rice

½ large brown onion skin peeled and diced
1 cup basmati rice Note 4
2 cups/500ml hot chicken stock Note 5

Salmon

4 salmon fillets skin on

Instructions

Preheat the oven: preheat the oven to 180°C / 350-375°F / Gas Mark 4-5.
Marinade: add the honey, soy sauce, sweet chilli sauce, Worcestershire sauce, sesame oil, garlic, ginger, salt and black pepper to a large glass jug and whisk to combine. Then reserve a small amount (1 tablespoon) in a separate bowl.
Marinate: next use a pair of tongs to place the salmon fillets into the marinade. Flip them to cover both sides, give them a stir and then cover the bowl with cling wrap. This can then be placed into the fridge whilst we cook the rice.
Rice: grease a large baking dish with cooking oil. Then spread the diced onion across the base. Next sprinkle the rice over the onion. Then use a heatproof jug to microwave the chicken stock for 2 minutes on high. Once done pour the boiling chicken stock into the baking dish over the rice and onion. Next pour the reserved marinade in (optional). Cover the casserole dish with aluminum foil and place it into the oven on the middle shelf. Let the rice bake for 30 - 35 minutes.
Combine: after the initial cook time is up use a pair of oven mitts to remove the baking dish and set it onto a heatproof surface. Remove the aluminum foil and discard. Next use a pair of tongs to nestle each marinated salmon fillet into the rice. Then place the baking dish back into the oven and bake for a further 12 to 15 minutes.
To serve: once the total cook time is up remove the baking dish from the oven. Then use a pair of tongs to remove each salmon fillet and a wooden spoon to fluff the rice. Once done place the salmon fillets back into the pan. Garnish with chopped green onions and sliced red chilli.

Video

Notes

Note 1 - Sesame oil: this adds both fragrance and aroma. For an alternative you can use ½ as much peanut oil ie ½ tablespoon or omit. Olive oil won't have the same effect. So if that is all you have, leave the oil out completely.
Note 2 - Garlic: I like to use chunky chopped garlic from a jar as it makes life easy. You can do the same thing, or use mince or fresh garlic cloves (1-2).
Note 3 - Ginger: jarred minced ginger is what we are after.
Note 4 - Basmati rice: no need to rinse. Simply add to the baking dish. You can use another long grain white rice or brown rice basmati if you prefer.
Note 5 - Chicken stock: we want this to be hot (boiling) when we add it to the rice. This ensures a shorter cook time as well as accuracy in the cook time. I add the 2 cups to a microwave safe jug and heat for 2 minutes on high then pour it into the dish.

Nutrition