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Golden Crispy Rice Salmon Bake

July 20, 2022
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Turmeric spiced crispy rice baked under golden salmon served with an optional healthier creamed spinach all finished off with a pop of pomegranate: this Golden Crispy Rice Salmon Bake is truly a blog favorite.

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Crispy rice is a trend that has taken the internet by storm. I mean, I’ve seen it so many ways: some recipes that take hours, some tiny squares of deep fried perfection, and some with elaborate elevated flavor profiles. Personally, I’m not going to spend hours getting the ~perfect~ crisp on my rice, nor am I going to whip out the deep fryer. What I am all about, though, is that final option of taking unique flavors and throwing them into a somewhat cheater’s version of your classic skillet crispy rice. In this Golden Crispy Rice Salmon Bake, I took this idea with some of my favorite healthy comfort flavors — turmeric, cinnamon, and oregano — and whipped up the most versatile salmon dinner. It’s honestly the best!

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the breakdown…

While it may seem to be a complex process, I promise this Golden Crispy Rice Salmon Bake truly comes together so fast. To start things off, you want to get your crispy rice mixture ready to go. Now, as mentioned above, this is a bit of a cheater’s version of your classic crispy rice… one that can come together in just a matter of minutes, ya know? To make the mixture, take 3 cups of any cooked rice and mix it with some greek yogurt, salt, dried oregano, garlic powder, turmeric, and cinnamon. I like to use the pre-cooked rice bags if I’m in a crunch for time, even if the rice isn’t necessarily the best quality. You could also make rice from scratch, fluff it with a fork, and let it cool. Any type of rice works for this. I love basmati, but jasmine or a long grain rice will also work. 

all the flavor…

In any case, you want to mix your cooked rice up with SO much flavor. The turmeric gives everything some earthiness, just as the salt and cinnamon balance it all out. Then, with some greek yogurt, everything binds together so nicely — making an almost sticky rice situation. Heat up some oil in a SUPER hot skillet and fry up that rice! You want to use a cast iron for this, as those skillets get the hottest. Oh, and make sure your skillet is roughly the right size for about ¾ inches of rice to cover the skillet entirely. The more rice touching the bottom of the skillet = the more crisp you will get. Besides that, though, my only tip for the perfect quick crispy rice is to really make sure you have enough oil to cover the bottom of your skillet. This is key!

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While your rice begins to cook, the next most crucial step to getting everything crispy is to make a few holes into the rice itself. This makes sure that the rice underneath isn’t steaming from the liquids in the yogurt, but that it’s getting crispy in the oil. It’s a bit technical — I know. Really, you just have to trust me and poke a few holes in there. 

the salmon method…

The next step to this Golden Crispy Rice Salmon Bake recipe is to throw the salmon into the mix. I leave the salmon super simple for this recipe. Really, you just need to pat it dry and sprinkle it with a bit of salt. Then, plop that salmon directly on top of the rice and send everything to the broiler. The broiler is one of my all time favorite ways to cook fish, as it doesn’t stink up the house yet it leaves a nice and crispy exterior. It’s truly the best simple method. 

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the optional creamed spinach…

Give everything just a few minutes to cook and voila! Your Golden Crispy Rice Salmon Bake is just about done. I love to serve this with a lightened up creamed spinach and kale situation. I wrote this out in the notes section, but to reiterate here’s how I make it: Start off by caramelizing ½ a yellow onion or a whole shallot in 2 tbsp oil or butter. Cook for 3-4 minutes, then toss in 3 cloves minced garlic, 12 oz microwaved and drained frozen spinach, 2 bunches chopped flat leaf kale, ½ cup grated Parmesan cheese, ½ cup plain greek yogurt, and ½ cup of a milk of choice. Simmer until everything is combined and the liquid has cooked down. Season with salt and pepper. It’s definitely an optional step, yet I think it’s so delicious with this recipe. If you do not want to go the creamed spinach route, simple sauteed greens, a lightly dressed arugula, or any other sauteed vegetable would be a wonderful addition. You could also go in with a simple garnish of herbs, or leave out the greenery entirely. 

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how to serve it up…

With everything ready to go, the last thing you need to do for this Golden Crispy Rice Salmon Bake is to assemble! Start off with a base of that crispy rice, then go in with some of that broiled salmon. Add a scoop of the creamed spinach (or green of choice), and finish with SO many pomegranate seeds. Oh, and a generous drizzle of a fig or balsamic glaze! The combo together is so cozy, crispy, sweet, and tangy. It’s absolute perfection. I love to serve this up for a well rounded family dinner, yet it also works perfectly for entertaining. Let me know how you serve this!

I hope you love this Golden Crispy Rice Salmon Bake as much as I do! Let me know what you think in the comments below:))

Golden Crispy Rice Salmon Bake
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Golden Crispy Rice Salmon Bake

Recipe by Annie PatrickCourse: Main CourseCuisine: American, Persian, FusionDifficulty: Easy, Medium
Servings

4

servings
Prep time

10

minutes
Cooking time

15

minutes
Total time

23

minutes


Turmeric spiced crispy rice baked under golden salmon served with an optional healthier creamed spinach all finished off with a pop of pomegranate: this Golden Crispy Rice Salmon Bake is truly a blog favorite.

Ingredients

  • golden crispy rice:

  • 3 cups cooked rice, cooled (about 1 cup dried rice)

  • ¾ cup plain Greek yogurt

  • 1 tsp salt

  • 1 tsp dried oregano

  • 1 tsp garlic powder

  • ½ tsp turmeric

  • ¼ tsp ground cinnamon

  • 2-3 tbsp oil (or enough to cover bottom of the skillet)

  • salmon:

  • 3-4 salmon filets, pat dry (about 6-8 oz each)

  • A pinch of salt

  • Olive oil, to spray or brush

  • assembly:
  • Optional: Creamed or sautéed spinach

  • Pomegranate seeds, to garnish

  • A drizzle of fig, red wine, or balsamic glaze, to taste

Instructions

  • Preheat the broiler to high (or, if you don’t have a broil setting, preheat the oven to 425 degrees).
  • In a medium bowl, mix the rice, Greek yogurt, salt, oregano, garlic powder, turmeric, and cinnamon until well combined.
  • In a large cast iron skillet, heat the 2-3 tbsp oil over high heat. Once very hot, evenly spread the rice mixture out across the bottom of the skillet. Using the handle of a wooden spoon (or similar utensil), poke 5 holes into the rice mixture to allow the steam to escape from the bottom. Cook for 3-4 minutes, then reduce the heat to medium-low. Cook for an additional 5 minutes.
  • Layer the salmon filets directly on top of the crispy rice. Spray or brush the entire skillet (salmon and exposed rice) with olive oil. Sprinkle the salmon with salt. Transfer the skillet to the broiler and cook for 6-8 minutes, or until the salmon is cooked through and the top of the rice is crisp.
  • Serve your bowls with a base of some of the crispy golden rice. Top with a filet of the salmon and a scoop of sautéed or creamed spinach (see notes for preparation), if desired. Garnish with pomegranate seeds and a drizzle of a vinegar based glaze. Enjoy!

Notes

  • To make a lighter “cheater’s” creamed spinach, start off by caramelizing ½ a yellow onion or a whole shallot in 2 tbsp oil or butter. Cook for 3-4 minutes, then toss in 3 cloves minced garlic, 12 oz microwaved and drained frozen spinach, 1 bunch chopped flat leaf kale, ½ cup grated Parmesan cheese, ½ cup plain greek yogurt, and ½ cup of a milk of choice. Simmer until everything is combined and the liquid has cooked down. Season with salt and pepper. 
  • If you do not want to go the creamed spinach route, simple sautéed greens, a lightly dressed arugula, or any other sautéed vegetable would be a wonderful addition. You could also go in with a simple garnish of herbs, or leave out the greenery entirely.
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