Salmon Fillet with Rice
Prep Time

15 mins mins

Cook Time

15 mins mins

Total Time

30 mins mins




  • For steamed rice:
  • 2 cups Laila Basmati Rice
  • 3 cups of water
  • Salt to taste (optional)
  • For Salmon Fillet:
  • 1 1/2 pounds salmon fillet
  • Lemon pepper to taste
  • Garlic powder to taste
  • 1/3 cup soy sauce
  • 1/3 cup brown sugar
  • 1/4 cup vegetable oil
  • Salt to taste


  • For steamed rice:
  • In a small-to-medium saucepan, rinse the rice 2-3 times with cool water.
  • Add water to approximately 1 inch or 1 finger joint above the rice.
  • Add salt if desired.
  • Cook on medium to medium high heat until the water has boiled down to the level of the rice.
  • Reduce heat to low. Cover and continue to cook for 12-15 minutes. Do not stir or uncover.
  • Turn off heat and allow rice to steam undisturbed for at least 15 minutes.
  • Fluff with a fork before serving.
  • For Salmon fillet:
  • Season salmon fillets with lemon pepper, garlic powder, and salt.
  • In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved.
  • Coat the fish in with this mixture and refrigerate for at least 2 hours.
  • Preheat grill on medium heat.
  • Oil the grill grate and cook salmon for 6 to 8 minutes on either side. Check from time to time to avoid over cooking the fish.
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