Roasted Salmon with Citrus Salad and Brown Butter over Crispy Rice
jump toRECIPE
This five-step roasted salmon with citrus salad and brown butter over crispy rice balances rich, nutty flavors with bright citrus for an easy but elevated dinner. Crispy pan-fried rice adds texture while thebrown butter complements the lean salmon beautifully. It’s a fresh, crowd-pleasing meal that comes together quickly enough for weeknights. If you love salmon dinners like this, try my olive oil slow-poached salmon with fennel or these fresh salmon cakes with chive yogurt sauce next.
Why You’ll Love This Recipe
- Bright + balanced flavors — rich brown butter is balanced by fresh citrus and crisp fennel.
- Restaurant-style texture — crispy rice adds the perfect crunchy contrast to the tender salmon.
- Quick but impressive — elegant enough for entertaining but easy enough for a weeknight dinner.
About Alaskan Sockeye Salmon
This recipe uses wild Alaskan sockeye salmon from the Copper River, an extremely lean fish with a bright red color, firm texture and rich salmon flavor. When cooked it retains its bright color (due to the fish’s diet of plankton and krill) making it a favorite among chefs. I also love that it’s “wild caught” rather than farmed.
Key Ingredients in This Recipe
- Salmon – Because it’s such a lean fish, and typically the filets are fairly thin, it can be easily over-cooked and become dry. At around 6 minutes of cooking use a sharp knife to check the thickest part to check for doneness. If using Atlantic salmon note the cook time will be longer as it’s thicker.
- Citrus – While I use a combination of blood orange, navel orange and grapefruit you can use any mix of citrus in this recipe. I like the color it adds to the recipe using all three.
- Rice – Any medium to long grain rice variety can easily be used for the crispy rice. I generally use whatever type of rice I happen to have leftover! Use day-old rice for the best crispy rice. It will fry and get crispy rather than steaming!
- Brown butter – Brown butter or beurre noisette is used commonly as a sauce over a pasta dish like butternut squash ravioli or in French pastries. In this recipe I use it to add a nutty flavor and fatty element to contrast the lean fish. As you cook the brown butter it will crackle and foam as it cooks and as it stops crackling, keep an eye on it so that it does not burn. It will turn from a yellow to a pale brown and then to a deep golden brown and smell nutty.
A full ingredient list with exact amounts can be found in the recipe card below.
Swaps and Substitutions
- Salmon: Use Atlantic, coho, or sockeye salmon depending on preference and availability. If using Atlantic salmon note the cook time will be longer as it’s thicker.
- Rice: Any medium or long-grain rice works well for the crispy rice base.
- Citrus: Swap in Cara Cara oranges, mandarins, pomelo, or Meyer lemons.
- Fennel: Thinly sliced celery or shaved radish can replace fennel for crunch.
- Brown Butter: Use olive oil for a lighter finish, though the flavor will be less nutty and rich.
Pro Tip
Let the salmon rest for a couple of minutes after cooking so it stays tender and the brown butter citrus sauce clings beautifully instead of running off.
How to Make Roasted Salmon with Citrus Salad and Brown Butter (Step-By-Step)
Heat oven to 400ºF (200ºC). Arrange salmon fillets on a baking sheet, drizzle with the olive oil and season with salt and pepper. Roast until the salmon is tender and flakey, about 10 minutes.
Heat a medium sauté pan over medium heat, add the butter and allow to melt. Cook the butter, swirling it around the pan occasionally, until the butter is toasty-brown color and has a nutty aroma, about 5 minutes. Once this happens immediately remove the brown butter to a small bowl.
Wipe out the sauté pan and return it to medium heat. Add 2 tablespoons of the brown butter to the pan and heat through. Add the rice into the pan in an even layer and cook, untouched, until the bottom is crispy and golden brown, about 3 minutes. Stir and cook for an additional 3 minutes. Divide the crispy rice among serving bowls.
In another medium mixing bowl toss the blood orange, orange and grapefruit segments with the fennel and divide among the serving bowls and top each with a piece of the cooked salmon.
Drizzle each bowl with the remaining brown butter and serve immediately.
Why Use Day Old Rice?
Day old rice is optimal for cooking fried rice since it has dried out a bit. When making fried rice the goal is to fry it so it’s a bit crispy and absorbs the rice rather than steaming it to the point that it is mushy. While day-old rice isn’t required it definitely makes for the best texture.
If you don’t have leftover rice you can mimic the dried rice by spreading the cooked rice in an even layer on a baking sheet and refrigerating it for an hour or freezing it for about 15 minutes to 30 minutes. This shortcut will draw the moisture out while saving time.
How to Serve Roasted Salmon with Citrus Salad and Brown Butter over Crispy Rice
- With rice: Serve the salmon over steamed jasmine rice, wild rice or herbed couscous to soak up the citrus brown butter sauce.
- With vegetables: Pair with roasted asparagus, broccolini, green beans or a crisp arugula salad for an easy balanced dinner.
- For entertaining: Plate the salmon on a large serving platter with extra citrus slices and fresh herbs for an elegant dinner party presentation.
- With bread: Serve with warm crusty bread to scoop up every bit of the buttery citrus sauce.
- For leftovers: Flake leftover salmon into grain bowls, salads or wraps for an easy next-day lunch.
How to Store Roasted Salmon with Citrus Salad and Brown Butter over Crispy Rice
- Refrigerator: Store leftovers in an airtight container for up to 2 days.
- Reheating: Reheat the salmon and rice separately in a skillet for the best texture.
- Citrus Salad: Store separately if possible to keep the rice from softening.
FAQ – Frequently Asked Questions
Sockeye salmon works especially well because of its rich flavor and firmer texture, though Atlantic salmon is also great.
Absolutely. Olive oil or regular melted butter can be substituted, though brown butter adds the signature nutty flavor.
A combination of blood orange, navel orange, and grapefruit gives the best balance of sweetness and acidity, or swap in summer stone fruit like peaches or nectarines for a warmer-weather twist.
The pan may be overcrowded or the rice may still contain too much moisture. Day-old rice works best.
Other Recipes to Try
If you enjoy this restaurant-worthy seafood dish, check out some of these inspiring salmon dinner ideas below:
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Roasted Salmon with WInter Citrus Salad and Brown Butter over Crispy Rice
Rate this Recipe
Ingredients:
- 1 pound wild Alaskan salmon, cut into 4 fillets
- 2 tablespoons extra-virgin olive oil
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 8 tablespoons unsalted butter
- 2 cups day old cooked white rice
- 1 medium blood orange, segmented
- 1 medium orange, segmented
- 1 medium grapefruit, segmented
- 1 medium fennel bulb, thinly sliced
Instructions:
- Heat oven to 400ºF (200ºC). Arrange salmon fillets on a baking sheet, drizzle with the olive oil and season with salt and pepper. Roast until the salmon is tender and flakey, about 10 minutes.
- Heat a medium sauté pan over medium heat, add the butter and allow to melt. Cook the butter, swirling it around the pan occasionally, until the butter is toasty-brown color and has a nutty aroma, about 5 minutes. Once this happens immediately remove the brown butter to a small bowl.
- Wipe out the sauté pan and return it to medium heat. Add 2 tablespoons of the brown butter to the pan and heat through. Add the rice into the pan in an even layer and cook, untouched, until the bottom is crispy and golden brown, about 3 minutes. Stir and cook for an additional 3 minutes. Divide the crispy rice among serving bowls.
- In another medium mixing bowl toss the blood orange, orange and grapefruit segments with the fennel and divide among the serving bowls and top each with a piece of the cooked salmon.
- Drizzle each bowl with the remaining brown butter and serve immediately.
Notes:
Nutrition:
TAG ME ON INSTAGRAM TO BE FEATURED ON MY STORIES! @cookingwithcocktailrings
I love your recipes and your introduction into them! Beautifully done…Sandra
Thank you so much Sandra, I really appreciate the kind words!