Skillet Baked Salmon with Coconut Lime Rice
This Salmon with Coconut Rice is an easy, flavor-packed dinner made with seared salmon, jasmine rice, coconut milk, lime, garlic, ginger, and scallions. Everything cooks in one pot, making it a great choice for weeknights when you want something special without a lot of cleanup. The salmon stays tender, the coconut rice turns fragrant and fluffy, and the final hit of lime and scallions keeps the whole dish bright and balanced.
Equipment
- Large oven-safe skillet with lid or foil
- Fine-mesh strainer
- cutting board
- chef's knife
- Measuring Cups and Spoons
- Microplane or zester
- Citrus juicer or reamer
- Fish spatula or thin spatula
Ingredients
- 4 skinless salmon fillets about 6 ounces each
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons neutral oil (avocado oil, grapeseed oil, canola oil, vegetable oil, or sunflower oil.)
- 1 cup Jasmine rice
- 1 medium shallot finely chopped
- 4 to 5 garlic cloves finely chopped
- 1 tablespoon finely grated fresh ginger
- 3/4 teaspoon kosher salt
- 1 13.5 ounce can full-fat coconut milk
- 2/3 cups water plus more as needed
- 2 limes zested
- 2 limes juiced
- 4 scallions thinly sliced
Instructions
- Preheat the oven to 375 degrees Fahrenheit / 190 degrees Celsius. Rinse the rice in a fine-mesh strainer under cold water until the water runs mostly clear, then drain it very well.1 cup Jasmine rice
- Pat the salmon dry very well with paper towels. Season all over with the 1 teaspoon kosher salt and the black pepper.4 skinless salmon fillets, 1/2 teaspoon black pepper, 1 teaspoon kosher salt
- Heat the neutral oil in a large oven-safe skillet over medium-high heat. Once the oil is shimmering, add the salmon flesh-side down. Cook for 3 to 4 minutes, until the salmon has a deep golden crust and releases easily from the pan. Flip and cook for 30 seconds on the second side, then transfer to a plate. The salmon should not be cooked through at this point.2 tablespoons neutral oil, 4 skinless salmon fillets
- Reduce the heat to medium. Add the shallot and cook for 2 to 3 minutes, stirring often, until softened and lightly translucent. Add the garlic and ginger and cook for 30 seconds, just until fragrant.1 medium shallot, 4 to 5 garlic cloves, 1 tablespoon finely grated fresh ginger
- Add the drained rice and stir for 1 to 2 minutes, until the grains look glossy and lightly toasted.1 cup Jasmine rice
- Pour in the coconut milk and water, scraping up any browned bits from the bottom of the pan. Stir in half of the lime zest and the 3/4 teaspoon kosher salt. Bring the mixture to a gentle simmer over medium heat.3/4 teaspoon kosher salt, 1 13.5 ounce can full-fat coconut milk, 2/3 cups water, 2 limes
- Cover the skillet tightly with a lid or foil and transfer it to the oven. Bake for 15 minutes, until the rice is mostly cooked and most of the liquid has been absorbed.
- Remove the skillet from the oven and uncover it. The rice may still look a little loose on top, but it should no longer look wet or soupy. If it seems dry and the rice is still a little firm, add a small splash of water. Nestle the salmon back into the rice along with any juices from the plate.4 skinless salmon fillets
- Return the skillet to the oven uncovered and bake for 6 to 8 minutes more, until the rice is tender and the salmon is cooked to your liking. The salmon should look opaque around the edges and gently flake when pressed with a fork.
- Let the skillet rest for 5 minutes. Finish with the lime juice, the remaining lime zest, and the scallions. Taste and add a little more salt if needed, then serve.2 limes, 4 scallions, 2 limes
Notes
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheating
This reheats surprisingly well. Add a small splash of water, cover, and warm it gently in a skillet or baking dish so the rice loosens back up and the salmon stays tender. I like to reheat it at 300 degrees Fahrenheit / 150 degrees Celsius until just warmed through.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheating
This reheats surprisingly well. Add a small splash of water, cover, and warm it gently in a skillet or baking dish so the rice loosens back up and the salmon stays tender. I like to reheat it at 300 degrees Fahrenheit / 150 degrees Celsius until just warmed through.
Nutrition Facts
Calories: 502kcalCarbohydrates: 46gProtein: 38gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gTrans Fat: 0.03gCholesterol: 94mgSodium: 1100mgPotassium: 1004mgFiber: 3gSugar: 1gVitamin A: 223IUVitamin C: 23mgCalcium: 73mgIron: 2mg
Tried this recipe?Let us know how it was!