Why You’ll Love This Recipe
This recipe is perfect for weeknights when you want something hearty, healthy, and easy to prepare. The salmon meatballs are moist and flavorful, while the rice soaks up all the delicious juices in the pot. Everything cooks together, so you’re left with a balanced, protein-rich meal with fewer dishes to wash. It’s also great for meal prep and tastes even better the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Fresh or canned salmon
- Eggs
- Breadcrumbs (regular or panko)
- Garlic
- Onion
- Fresh parsley or dill
- Lemon zest
- Salt and pepper
- Olive oil
- Uncooked long grain or basmati rice
- Vegetable or chicken broth
- Frozen peas (optional)
- Paprika
- Lemon wedges (for serving)
Directions
- In a bowl, combine salmon (drained if canned), egg, breadcrumbs, minced garlic, chopped herbs, lemon zest, salt, and pepper. Mix until just combined.
- Form the mixture into small meatballs, about 1 to 1.5 inches in diameter.
- Heat olive oil in a large deep skillet or Dutch oven over medium heat. Brown the meatballs for 2–3 minutes per side until lightly golden. Remove and set aside.
- In the same pot, sauté diced onion in a bit more olive oil until soft and translucent.
- Stir in uncooked rice and toast for 1–2 minutes.
- Add broth, paprika, and salt. Stir well and bring to a simmer.
- Nestle the salmon meatballs back into the pot over the rice. Cover with a lid and reduce heat to low.
- Cook for about 18–20 minutes, or until the rice is fully cooked and liquid is absorbed.
- In the last 5 minutes of cooking, sprinkle in frozen peas if using, and let them steam as the dish finishes.
- Fluff the rice gently and serve with lemon wedges and extra herbs on top.
Servings and timing
This recipe makes 4 servings.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Variations
- Spicy Kick: Add red pepper flakes or diced jalapeño to the meatball mixture.
- Creamy Touch: Stir a splash of coconut milk or cream into the rice before serving.
- Grain Swap: Try using quinoa or orzo instead of rice (adjust liquid and cooking time accordingly).
- Veggie Boost: Add chopped spinach, zucchini, or bell peppers to the rice for added nutrition.
- Herb Swap: Use fresh basil, chives, or cilantro depending on your flavor preference.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, add a splash of broth or water to the rice and microwave in 1-minute intervals, stirring in between, until heated through.
You can also reheat gently on the stovetop over medium heat.
Avoid freezing if using canned salmon, as it may affect texture, but freshly made meatballs can be frozen separately for up to 2 months.
FAQs
Can I use canned salmon for the meatballs?
Yes, canned salmon works great—just be sure to drain it well and remove any large bones or skin.
Do I need to cook the rice separately?
No, the rice cooks in the same pot with the meatballs, which makes this a true one-pot meal.
What type of rice works best?
Long grain white rice or basmati rice is ideal for this dish. Avoid quick-cooking or sticky rice varieties.
Can I make this with fresh salmon?
Absolutely. Just finely chop or pulse fresh salmon in a food processor before forming meatballs.
Can I bake the salmon meatballs instead of pan-frying?
Yes. You can bake them at 375°F (190°C) for about 15 minutes, then add them to the pot during the rice cooking stage.
Is this recipe kid-friendly?
Yes, the flavors are mild and family-friendly. You can adjust herbs and spices to suit your family’s tastes.
Can I make this dairy-free?
Yes, this recipe is naturally dairy-free unless your breadcrumbs contain dairy. Just check your ingredients.
How do I keep the meatballs from falling apart?
Be sure to use enough breadcrumbs and don’t overmix the meatball mixture. Letting them rest briefly before cooking can help them hold together.
Can I use frozen salmon?
Yes, just thaw it fully and remove any excess moisture before using.
Can I double the recipe?
Yes, but use a larger pot and add a little extra cooking time to ensure the rice cooks evenly.
Conclusion
One-Pot Salmon Meatballs and Rice is a simple yet impressive meal that combines the health benefits of salmon with the ease of one-pan cooking. It’s flavorful, comforting, and perfect for any night of the week. Make it once, and it’ll become a go-to favorite for healthy, satisfying dinners.
PrintOne-Pot Salmon Meatballs and Rice
One-Pot Salmon Meatballs and Rice is a wholesome, comforting dish featuring tender salmon meatballs and seasoned rice cooked together with herbs and aromatics. It’s a simple, nourishing meal that’s easy to prepare and clean up.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Lactose
Ingredients
- 14 oz fresh or canned salmon (drained if canned)
- 1 large egg
- 1/3 cup breadcrumbs (regular or panko)
- 2 cloves garlic, minced
- 1 small onion, diced (divided)
- 2 tbsp fresh parsley or dill, chopped
- 1 tsp lemon zest
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1 cup uncooked long grain or basmati rice
- 2 1/4 cups vegetable or chicken broth
- 1/2 cup frozen peas (optional)
- 1/2 tsp paprika
- Lemon wedges, for serving
Instructions
- In a mixing bowl, combine salmon, egg, breadcrumbs, garlic, half the diced onion, chopped herbs, lemon zest, salt, and pepper. Mix until just combined.
- Form into small meatballs, about 1 to 1.5 inches in size.
- Heat 1 tbsp olive oil in a large deep skillet or Dutch oven over medium heat. Brown meatballs for 2–3 minutes per side until lightly golden. Remove and set aside.
- Add remaining olive oil and sauté the rest of the diced onion until translucent.
- Stir in uncooked rice and toast for 1–2 minutes.
- Add broth, paprika, and a pinch of salt. Stir and bring to a simmer.
- Gently nestle the meatballs back into the pot on top of the rice. Cover with a lid, reduce heat to low, and cook for 18–20 minutes, or until rice is tender and liquid is absorbed.
- In the last 5 minutes, sprinkle in frozen peas, cover again, and finish cooking.
- Fluff rice gently, garnish with extra herbs, and serve with lemon wedges.
Notes
- Use fresh salmon for a firmer meatball texture, or canned for convenience.
- Don’t overmix the meatball mixture to prevent them from becoming tough.
- Add extra chopped veggies like spinach or zucchini for more nutrients.
- Let meatballs rest before cooking to help them hold together better.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg
