Salmon Fillet with Rice

  • Prep Time

    15 minutes

  • Cooking Time

    15 minutes

  • Serving


  • Non Veg
  • Fish
  • Caribbean
  • Main course

Here is a rice that will win over the hearts of even the pickiest of eaters – the delicate taste of grilled salmon on a plate of deliciously cooked rice – the result is enough to satisfy every palate and send hearts soaring!


For the steamed rice:

  1. In a small-to-medium saucepan, rinse the rice 2-3 times with cool water.
  2. Add water to approximately 1 inch or 1 finger joint above the rice.
  3. Add salt if desired.
  4. Cook on medium to medium-high heat until the water has boiled down to the level of the rice.
  5. Reduce heat to low. Cover and continue to cook for 12-15 minutes. Do not stir or uncover.
  6. Turn off heat and allow the rice to steam undisturbed for at least 15 minutes.
  7. Fluff with a fork before serving.
  8. For the Salmon fillet:

  9. Season salmon fillets with lemon pepper, garlic powder, and salt.
  10. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved.
  11. Coat the fish in with this mixture and refrigerate for at least 2 hours.
  12. Preheat grill on medium heat.
  13. Oil the grill grate and cook salmon for 6 to 8 minutes on either side. Check regularly, to avoid overcooking the fish.


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