Pan-Seared Salmon with Citrus and Herb Rice Pilaf

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender salmon fillets pan-seared to golden perfection served atop a zesty citrus and herb-infused rice pilaf. This Mediterranean-inspired seafood recipe (gluten free), ready in about 35 minutes, pairs salmon fillets, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Mediterranean cuisine 460 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup long grain white rice under cold water until water runs clear. In a medium saucepan, melt 1 tbsp butter over medium heat. Add 2 minced garlic cloves and sauté for 1 minute until fragrant.
  2. Step 2: Add the rinsed rice, stirring to coat grains with butter. Pour in 2 cups chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until rice is tender and liquid absorbed.
  3. Step 3: Remove rice from heat and gently fluff with a fork. Stir in 1 tsp lemon zest, 1 tsp orange zest, 1/4 cup chopped parsley, and 2 tbsp chopped dill. Cover and keep warm.
  4. Step 4: Meanwhile, pat 4 salmon fillets dry and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  5. Step 5: Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Place salmon fillets skin-side down and cook for 4-5 minutes until skin is crisp and edges opaque.
  6. Step 6: Flip the fillets carefully and cook for another 3-4 minutes until salmon is just cooked through but still moist inside.
  7. Step 7: Serve each salmon fillet atop a bed of the citrus and herb rice pilaf.

Frequently asked questions

How long does Pan-Seared Salmon with Citrus and Herb Rice Pilaf take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Salmon with Citrus and Herb Rice Pilaf?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Pan-Seared Salmon with Citrus and Herb Rice Pilaf?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Salmon with Citrus and Herb Rice Pilaf for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Seared Salmon with Citrus and Herb Rice Pilaf gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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