Lemon Rice for Salmon is one of those easy side dishes that makes dinner feel a little more special without adding much work. The rice is fresh, lemony, and light enough that it doesn’t compete with the salmon. If you’re planning your meal, my Best Side Dishes for Salmon and Dill Sauce for Salmon have even more ideas to round out your plate.

Fresh lemon juice and zest give the rice a bright citrus flavor, while olive oil and simple seasonings keep it savory and comforting. It’s flavorful without being overpowering, which is exactly what you want when salmon is the star of the meal.

I love this lemon rice for salmon because it works just as well for a quick weeknight dinner as it does for a nicer meal with friends. Add roasted asparagus, green beans, or a simple salad, and you have an easy dinner that feels complete.

Ingredients

• Jasmine Rice – Has a light floral flavor and cooks up tender and fluffy.
• Olive Oil – Adds richness and helps keep the rice from feeling dry.
• Yellow Onion – Adds a mild savory flavor and a touch of sweetness.
• Fresh Mint – Gives the rice a cool, refreshing flavor that pairs nicely with salmon.
• Lemon – Both the zest and juice add plenty of bright citrus flavor.
• Flat-leaf Parsley – Adds fresh color and a light herbal flavor.
• Kosher Salt – Brings all the flavors together.
• Pine Nuts – An optional addition that gives the rice a buttery flavor and delicate crunch.

How to Make It

Note: This is a quick overview of the recipe. Scroll down to the recipe card below for the complete ingredient list, exact measurements, and step-by-step instructions.

Step 1. Cook the rice. Bring a medium saucepan of water to a boil over medium-high heat. Stir in the jasmine rice, cover, and reduce the heat to medium-low. Simmer for about 20 minutes, or until the rice is tender.

Step 2. Drain and cool. Pour the cooked rice into a fine-mesh strainer and drain it well. Rinse the rice under cold water until cool, then let any excess water drain away.

Step 3. Cook the onion. Heat 1 teaspoon of olive oil in a small saucepan over medium heat. Add the onion and cook for 2 to 3 minutes, stirring occasionally, until softened and translucent.

Step 4. Mix everything together. Add the cooled rice and cooked onion to a large bowl. Add the mint, lemon zest, lemon juice, parsley, kosher salt, and remaining 2 teaspoons of olive oil. Add the pine nuts and gently toss everything together.

Step 5. Serve. Serve the lemon rice at room temperature with your favorite baked, grilled, or pan-seared salmon.

Kelly’s Recipe Notes

I love how fresh this rice tastes with salmon. The lemon brightens everything up, while the mint and parsley keep it light and flavorful. Don’t skip rinsing the cooked rice because that cools it down and helps keep the grains from sticking together. The pine nuts are optional, but I think their buttery crunch makes the dish feel a little more special. This lemon rice is meant to be served at room temperature, which makes it especially convenient when you’re trying to get the rest of the dinner on the table.

Recipe Tips

• Rinse the cooked rice under cold water to cool it quickly and help keep the grains separate. Let the rice drain well after rinsing. Too much leftover water can make the finished dish soggy and dilute the lemon flavor.
• Zest the lemon before cutting and juicing it. It’s much easier to zest a whole lemon.
• Use freshly squeezed lemon juice for the brightest flavor. Bottled juice won’t taste quite the same.
• Chop the mint and parsley shortly before adding them so they stay fresh and vibrant.
• Let the cooked onion cool slightly before mixing it with the herbs.
• Toast the pine nuts in a dry skillet for a few minutes to bring out their buttery flavor. Watch them closely because they can burn quickly.
• Toss the ingredients gently so the jasmine rice stays light and fluffy.
• Taste the rice before serving and add another pinch of salt or squeeze of lemon if needed.
• This lemon rice for salmon is best served at room temperature. If you make it ahead, refrigerate it and let it sit out briefly before serving.

Storage and Reheating

• Refrigerate: Store leftover lemon rice in an airtight container in the refrigerator for up to four days. Refrigerate it within two hours of serving.
• Serve Cold or at Room Temperature: This rice is delicious cold or at room temperature. If refrigerated, let it sit out briefly before serving, then give it a good stir.
• Reheat: If you prefer it warm, place the rice in a microwave-safe bowl with a small splash of water. Cover loosely and microwave in short intervals, stirring between each one, until heated through. Add another squeeze of lemon or a few fresh herbs before serving to brighten the flavors.
• Freeze: Freezing isn’t recommended. The fresh mint and parsley can lose their color and texture, and the rice may become softer after thawing.

This Lemon Rice for Salmon is an easy way to add something fresh and flavorful to your dinner without making another complicated dish. The bright lemon, fresh herbs, and buttery pine nuts pair beautifully with salmon, and I love that the rice can be made ahead. Add a simple vegetable, and dinner is ready.

I created a pin for this Lemon Rice for Salmon above so you can save the recipe to your favorite salmon or side dish board on Pinterest.

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This Lemon Rice for Salmon was adapted from the What Can I Bring? cookbook by Elizabeth Heiskell.

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