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Curried Salmon & Herby Rice Recipe
Ash Tyrrell

Curried Salmon & Herby Rice Recipe

I recently tried this curried salmon with herby rice, and honestly, it surprised me in the best way. The spices blend beautifully with the richness of the salmon, while the fresh herbs brighten every bite. I loved how quickly it came together without compromising flavor. It felt like a restaurant-quality dish made right in my kitchen.
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Total Time 35 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • salmon fillets 2 pieces, about 6 oz each – fresh salmon works best for a tender, flaky texture
  • curry powder 1 tablespoon – use a high-quality blend for deeper flavor
  • garlic cloves 3, finely grated – fresh garlic enhances aroma and taste
  • olive oil 2 tablespoons – helps crisp the salmon and carry spices evenly
  • salt to taste – enhances all the flavors, don’t skip it
  • cooked rice 2 cups – day-old rice works better for texture
  • fresh parsley ½ cup, chopped – adds freshness and color
  • fresh dill ¼ cup, chopped – gives a light, herby aroma
  • lemon zest 1 teaspoon – brightens the entire dish
  • lemon juice 1 tablespoon – balances richness with acidity
  • green onions 2, sliced – adds mild crunch and flavor
  • butter 1 tablespoon – makes the rice rich and silky

Method
 

  1. Start by patting the salmon dry so it crisps nicely. Rub it with curry powder, garlic, olive oil, and salt until evenly coated. Let it sit for a few minutes so the flavors soak in well.
  2. Heat a skillet over medium heat and place the salmon skin-side down. Cook until the skin is crispy, then flip and cook until tender and flaky. Avoid overcooking to keep it juicy.
  3. In a bowl, combine cooked rice with butter, parsley, dill, lemon zest, and juice. Mix gently so the herbs stay fresh and vibrant. Taste and adjust seasoning if needed.
  4. Place the herby rice on a plate and top it with the cooked salmon. Spoon any remaining pan juices over the fish for extra flavor. Finish with green onions for a fresh crunch.

Notes

  • I always use fresh herbs instead of dried ones for a brighter taste
  • Letting the salmon rest after cooking keeps it moist and flavorful
  • I like adding extra lemon juice just before serving for freshness
  • Cooking the salmon skin-side first gives it that perfect crisp texture
  • Sometimes I drizzle a little olive oil on the rice for extra richness