Best 5 Lemon Rice Stuffed Salmon Recipes

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Lemon rice stuffed salmon is a delicious and elegant dish that is perfect for a special occasion. The combination of zesty lemon, aromatic herbs, and fluffy rice creates a flavorful and satisfying meal. Whether you are a seasoned chef or a beginner in the kitchen, this dish is sure to impress your friends and family. This article will provide you with a step-by-step guide to creating the perfect lemon rice stuffed salmon, including tips and tricks for achieving the best results.

Let's cook with our recipes!

WHOLE BAKED SALMON STUFFED WITH LEMON AND HERB RICE



Whole baked salmon stuffed with lemon and herb rice image

This simple whole fish recipe is a show-stopper. Just match the fragrant salmon and rice with a simple salad to feed a crowd easily and healthily.

Provided by Adam Liaw

Categories     Dinner

Time 1h30m

Yield SERVES 12

Number Of Ingredients 17

1 whole salmon (about 4kg)
2 tbsp peanut oil
salt, to season
lemon wedges, additional herbs and chilli, to serve
3 cups cooked Jasmine rice, warm
3 tbsp peanut oil
½ tsp grated ginger
½ cup shredded coriander
½ cup shredded Vietnamese mint
½ cup shredded basil
4 spring onions, finely chopped
2 red chillies, finely chopped
1 tsp salt
zest of 1 lemon
4 lebanese cucumbers, very thinly sliced
juice of ½ a lemon
½ tsp salt

Steps:

  • 1. Heat your oven to 160C (in a fan-forced oven). 2. For the stuffing, mix together all the ingredients. Wipe the fish down with kitchen paper and place it on a large piece of baking paper drizzled with oil. Season the fish with salt and drizzle with oil. Place the stuffing inside the fish (see video). Wrap the fish in the paper and bake for 55 minutes (I do say 40 minutes in the video, but you may need the extra 15 minutes to cook the fish all the way through). 3. While the fish is cooking make the dressed cucumber by tossing the sliced cucumber in the salt and lemon juice. Drain in a colander in the fridge. 4. Remove the skin from one side of the salmon and gently scrape away any dark bloodline. Season with salt again directly on to the flesh of the fish. Allow the fish to cool to nearly room temperature then cover the flesh with the dressed cucumber in a scale pattern. Serve with lemon wedges and some extra herbs and chilli. Watch this video to see Adam Liaw demonstrate this recipe.

SEAFOOD-STUFFED SALMON FILLETS



Seafood-Stuffed Salmon Fillets image

You could get stuffed salmon from a big-box store, but my fillets are loaded with flavor from crab, cream cheese and savory herbs. We love them. -Mary Cokenour, Monticello, Utah

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 12 servings.

Number Of Ingredients 11

1-1/2 cups cooked long grain rice
1 package (8 ounces) imitation crabmeat
2 tablespoons cream cheese, softened
2 tablespoons butter, melted
2 garlic cloves, minced
1/2 teaspoon each dried basil, marjoram, oregano, thyme and rosemary, crushed
1/2 teaspoon celery seed, crushed
12 salmon fillets (8 ounces each and 1-1/2 inches thick)
3 tablespoons olive oil
2 teaspoons dill weed
1-1/2 teaspoons salt

Steps:

  • Preheat oven to 400°. In a large bowl, combine rice, crab, cream cheese, butter, garlic, basil, marjoram, oregano, thyme, rosemary and celery seed., Cut a pocket horizontally in each fillet to within 1/2 in. of opposite side. Fill with stuffing mixture; secure with toothpicks. Place salmon on 2 greased 15x10x1-in. baking pans. Brush with oil; sprinkle with dill and salt., Bake 18-22 minutes or until fish just begins to flake easily with a fork. Discard toothpicks before serving.

Nutrition Facts : Calories 454 calories, Fat 27g fat (6g saturated fat), Cholesterol 123mg cholesterol, Sodium 537mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 0 fiber), Protein 41g protein.

LEMON-RICE STUFFED SALMON



Lemon-Rice Stuffed Salmon image

Make and share this Lemon-Rice Stuffed Salmon recipe from Food.com.

Provided by lazyme

Categories     < 60 Mins

Time 55m

Yield 8 serving(s)

Number Of Ingredients 15

1 whole salmon, dressed
2 tablespoons butter
1/2 cup celery, finely chopped
3/4 cup mushroom, sliced
1/8 teaspoon thyme
1/2 teaspoon poultry seasoning
lemon pepper, to taste
2/3 cup water
2 tablespoons lemon juice
3/4 cup cooked rice
2 tablespoons cooked rice
1/2 cup green onion, chopped
3 tablespoons pimiento, diced
lemon slice (optional)
parsley (optional)

Steps:

  • Rinse fish.
  • Remove head and tail, if desired.
  • Set fish aside while preparing stuffing.
  • Heat butter in frying pan; add celery and mushrooms and saute about 5 minutes.
  • Add seasonings, water and lemon juice.
  • Bring to a boil and mix in uncooked rice.
  • Add green onions and pimiento.
  • Cover stuffing; remove from heat and let stand about 5 minutes.
  • Pat fish dry and fill cavity with stuffing.
  • Wrap fish in foil.
  • Place in a shallow baking pan.
  • Bake in a 400ºF oven about 30 to 40 minutes, or until fish flakes when tested with a fork.
  • Remove upper skin and bones, if desired.
  • Garnish with lemon slices and parsley.

WHOLE SALMON WITH LEMON-RICE STUFFING



Whole Salmon with Lemon-Rice Stuffing image

not set

Provided by BigOven Cooks

Categories     Main Dish

Time 45m

Yield 16

Number Of Ingredients 13

2 ts fresh oregano Finely chopped
3 tb Fresh Lemon Juice
Lemon slices, (optional)
1 c Long-grain rice, uncooked
1 Dressed salmon,
sprigs Fresh oregano
3 c Hot water
1 c fresh mushrooms Sliced
1/2 ts Salt divided
1/4 ts Pepper
2 ts olive oil
1 tb Lemon Rind grated
1 c Onion finely chopped

Steps:

  • Heat oil in a large saucepan over medium heat until hot. Add onion and mushrooms; saute 3 minutes or until tender. Add rice, 1/4 teaspoon salt, and pepper; saute 1 minute. Add 3 cups hot water, lemon rind, and oregano; cover, reduce heat, and simmer 12 minutes or until liquid is absorbed. Remove from heat; add lemon juice, and fluff with a fork. Set aside. Place fish on a 25 x 18-inch sheet of heavy-duty aluminum foil; sprinkle inside of fish with remaining 1/4 teaspoon salt. Stuff rice mixture into fish cavity; spoon remaining rice mixture onto foil. Wrap foil around rice mixture; pleat and crimp edges of foil to form a tray. Place rack on grill prepared for indirect heat (see note at end of recipe). Place foil-wrapped fish on unheated side of grill. Cover with grill lid, and cook 1 hour or until fish flakes easily when tested with a fork. (Do not turn fish). Yield: 16 servings (serving size: 3 ounces fish and 1/4 cup rice). Per serving: 48 Calories; 1g Fat (15% calories from fat); 1g Protein; 9g Carbohydrate; 3mg Cholesterol; 73mg Sodium Serving Ideas : Garnish with lemon slices and oregano sprigs, if desired. NOTES : For indirect heat, follow manufacturers instructions for gas grills with dual controls, and ignite only one side of grill. Place fish on the other side of the grill, close the lid, and start cooking. When using a charcoal grill, bank the charcoal to one side of grill, and ignite at 2-inch intervals. Once the coals are coated with a gray ash, place fish on the grill on opposite side from charcoal. Cover with the grill lid, and start cooking. To serve, remove fish and rice mixture from foil, and arrange on a serving platter. Remove skin from top side of fish; discard skin. Recipe by: Cooking Light, June 1994, page 85 Posted to MC-Recipe Digest V1 #395 by [email protected] on Jan 28, 1997.

Nutrition Facts : Calories 88 calories, Fat 0.9851723435286 g, Carbohydrate 14.671485234567 g, Cholesterol 10.335 mg, Fiber 1.0704413995995 g, Protein 5.438401171893 g, SaturatedFat 0.1727982812194 g, ServingSize 1 1 Serving (137g), Sodium 17.4876093750675 mg, Sugar 13.6010438349675 g, TransFat 0.159594843745839 g

LEMON RICE WITH CRISPY SALMON



Lemon Rice With Crispy Salmon image

This recipe from Minute Rice uses just three main ingredients, takes ten minutes to prepare, and can be on the table in just over a half-hour. One plus one plus one and you're done. Now, that's a weekday win.

Provided by Mary Jenny

Categories     Rice

Time 35m

Yield 4 , 4 serving(s)

Number Of Ingredients 8

2 (125 g) envelopes minute rice jasmine rice
3/4 cup frozen peas, thawed
1/4 cup sliced green onion
2 tablespoons lemon juice
4 skin-on salmon fillets (5 to 6 oz/140 to 170 g each)
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil

Steps:

  • Cook rice according to package directions. Add peas during the last minute of cooking; stir in half of the green onion, and lemon juice.
  • Meanwhile, using a sharp knife, score skin side of salmon, slicing 1/2-inch (1 cm) across and about 1/4-inch (5 mm) deep; season all over with salt and pepper.
  • In large, heavy-bottom skillet, heat oil over medium-high heat; cook salmon skin side down for about 5 minutes or until skin is golden brown and crispy. Turn over; cook for 2 or 3 minutes or until fish is just cooked through and flakes easily with a fork. Serve with rice and lemon wedges. Sprinkle with remaining green onion.
  • For simple 1+1+1 meal ideas and inspiration, visit Thirdoftheway.ca or share your #weekdaywin on social media to inspire others.

Nutrition Facts : Calories 720.4, Fat 21.5, SaturatedFat 3.2, Cholesterol 146.3, Sodium 561.8, Carbohydrate 55.5, Fiber 3.1, Sugar 1.6, Protein 70.9

Tips:

  • Choose fresh, high-quality salmon for the best flavor and texture.
  • If you don't have a steamer basket, you can cook the salmon in a foil packet in the oven.
  • Use a sharp knife to score the salmon skin before cooking. This will help the skin crisp up and prevent it from curling.
  • Don't overcook the salmon. Flaky, moist salmon is the goal.
  • Serve the salmon with your favorite sides, such as roasted vegetables, rice, or a salad.

Conclusion:

Lemon rice stuffed salmon is a delicious and healthy meal that is perfect for any occasion. It is easy to make and can be tailored to your own taste. With its bright flavors and moist texture, this dish is sure to be a hit with everyone at the table.

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