Garlic Butter Salmon and Citrus Rice

  • 1 tsp. grated orange zest
  • 1/2 c. fresh orange juice
  • 1 tsp. low-sodium soy sauce
  • Salt & Pepper
  • 1 c. long-grain white rice, rinsed
  • 2 tbsp. lemon juice
  • 2 tbsp. honey
  • 2 tbsp. unsalted butter, melted
  • 1 tbsp. paprika
  • 2 cloves garlic, pressed
  • Salt & Pepper
  • 1 1/4 lb. salmon fillet
  • 1/4 c. flat-leaf parsley, chopped


  1. Heat oven to 400°F. In a small pot, combine orange zest and juice, soy sauce, 1 1/2 cups water, and 1/4 teaspoon each salt and pepper and bring to a boil. Stir in rice and return to a boil, then reduce heat and simmer, covered, until all the water is absorbed and rice is tender, 20 to 24 minutes.  
  2. Meanwhile, in a small bowl, whisk together lemon juice, honey, butter, paprika, garlic, and 1/4 teaspoon each salt and pepper. 
  3. Place salmon, skin side down, on a parchment-lined baking sheet. Drizzle lemon-butter mixture over top, making sure salmon is coated completely. Sprinkle with half of parsley and bake until salmon is opaque throughout, 12 to 18 minutes. 
  4. Fluff rice with a fork and serve with salmon; sprinkle with remaining parsley.


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