My cookbook is here! 
This Killer Crack Salmon and Rice is going to be your new favorite homemade takeout recipe. It all goes down in one pan and serves up the best flavors!
This one pan “Killer Crack” Salmon and Rice is a total weeknight game changer. It delivers restaurant quality flavor with minimal cleanup. The process begins by searing the salmon fillets to develop a golden, crisp exterior before setting them aside, ensuring the fish retains its flaky texture.
In the same pan, a fragrant base of shallots, earthy mushrooms, and shredded cabbage is sautéed with garlic. Once the basmati rice and chicken broth are added, the salmon is nestled back into the pan to gently steam atop the grains. It steams and cooks simultaneously and effortlessly.
What truly elevates this dish is the addictive “crack sauce.” A potent blend of sesame oil, fresh ginger, tamari, honey, and garlic. This glaze provides the perfect balance of salty, sweet, and umami.
The cabbage and mushrooms melt into the basmati rice, creating a “volume eating” experience. This feels indulgent yet remains wholesome and balanced. It is the ideal solution for those who want a high protein without the hassle of multiple pans.
If you like this recipe, you may also love my Spicy Salmon Rice Muffins or my Crispy Spicy Salmon Rice Bowls.
This dish is so good, you can even skip the killer crack sauce and it will still be insanely delicious. We plan on making this again, VERY soon, with shrimp or chicken. Also possibly adding in some scrambled eggs and ginger to the rice mixture to make it a proper fried rice!
Thank you for stopping by Hungry Happens! If you try this recipe or any other from our site, we would greatly appreciate you taking the time to comment and rate the dish! Now LOVE YOUR LIFE!
One Pan Killer Crack Salmon and Rice
Ingredients
- 4 (6 oz) pieces (.70 kg) wild salmon fillets
- salt, garlic powder, onion powder + paprika, to taste
- 1 tbs sesame oil, (or olive oil)
- 1 tbs butter, (or oil)
- 1 large shallot, sliced thin
- 10 oz (280 g) baby Bella mushrooms, sliced
- 2 medium carrots, julienned
- 3 cups (210 g) green cabbage, cut into strips
- 4 cloves garlic, minced
- 1 cup (185 g) Basmati rice, uncooked
- 1 tsp each salt, garlic powder, onion powder + paprika
- 3 cups (0.70 l) low sodium chicken broth
Killer Crack Sauce:
- 2 tbs toasted sesame oil
- 2 tbs Tamari sauce, (or soy sauce)
- 2 tbs honey
- 1 tbs ginger paste
- 1 clove garlic, minced
- 1 tsp sesame seeds
Instructions
- Pat your salmon pieces dry with a paper towel. Season the tops with salt, garlic powder, onion powder and paprika generously. Heat 1 tbs olive oil in a deep skillet on medium-high. Once the pan is hot, add in the fillets, skin side down. Cook for 2 minutes and then flip them all over. Sear for another 2 minutes on medium heat and then remove from the pan and set aside covered.
- Wipe down your pan with a paper towel. Add in the butter and shallot and sauté for 1 minute. Add in the mushrooms, carrots and cabbage and sauté for 3-4 minutes (or until the cabbage has softened). Stir in the garlic for 30 seconds, then stir in the rice and the seasonings for 1 minute. Pour in the broth and stir. Bring to a boil and then reduce heat to a simmer. Add the salmon pieces to the top of the rice and cover the pan and cook for 18-20 minutes on low heat.
Killer Crack Sauce:
- While the dish cooks, make the sauce: In a small bowl, whisk together all of the ingredients for the sauce. Taste and adjust to your palate, if needed. Drizzle the sauce on top of the salmon when you're ready to serve.
- Optional garnish: chopped scallions + toasted sesame seeds
Notes
- Store leftovers in an airtight container in your fridge for 3 days.
- If you’re DAIRY FREE, make sure you swap out the butter for vegan butter or sesame oil or olive oil.
- You can use any small onion you prefer.
- You can use any broth you prefer, like vegetable or seafood stock.
- For the sauce, if you don’t have honey, you can use maple syrup.
- My rice cooked in exactly 20 minutes with 3 cups broth. Check your rice at 18-20 minutes, if it’s still not cooked, and its dry, add in a touch more broth and cover it up and cook another few minutes.
Amazing. Just as written!
Hi Marilyn, I’m so glad you loved the salmon recipe!
Thank you for the kind feedback
This was a total winner! I doubled the sauce-it’s so good. The whole family loved it.
Hi Susan, that’s awesome! Thank you for trying the dinner recipe and I’m so glad the everyone loved it!
Made this tonight and it was a big hit! My husband loved it and we are already looking forward to leftovers tomorrow! I followed the recipe, only omitting the garlic and using jasmine rice. It’s easy, quick and very tasty. Will definitely make again.
Thank you for trying the salmon and rice recipe! I appreciate your kind feedback!
This was not my fav recipe. It took much longer to prep and cook than the recipe said but with a lot more spice it would be a decent dish. I had a fairly thin piece of Salmon, so after the quick browning on both sides, I only added it to the dish the last 5 minutes, which still was too much, as the fish was dry and overcooked. The rice added volume to the dish, but nothing else. The Killer Crack Sauce was delicious and I will use this sauce.
Whats the best way to reheat this next day, without using a microwave?
Have to admit, I didn’t think this would be as good as it was! The rice and veggies were so tender and buttery and that salmon sauce 😅 Can’t wait for leftovers tomorrow and I think this will be a regular recipe from now on! Loved cooking it all in one pan.
Thank you for trying the salmon + rice recipe Paula!
I appreciate your kind feedback!
Hi, thank you for the great recipe. Is it possible to substitute quinoa instead of rice or other grain. We’re diabetics and that much rice isn’t recommended.
Thank you,
Yes Junia, that is a great substitute for this recipe! The only thing is the liquid portion – you might need to add more broth or water for the quinoa.
How would I cook chicken or shrimp if I didn’t use the salmon?
Hi Joni, great question. Simply season the shrimp with the same spices listed. Cook the shrimp first in the pan and remove. Shrimp only takes about 1-2 minutes per side to cook through. Then proceed with the rest of the recipe for the rice. You don’t need to add in the shrimp steam – since they are already cooked. Just keep them warm in a plate and then top them over the rice when serving. You can also chop them and mix them into the rice once the rice is cooked and done.
Similar response for the chicken. While your chicken is raw, cut into thin, bite size strips and season with the spices listed. Toss to coat all pieces. Cook them for about 3-4 minutes per side and then set aside on a covered plate to keep them warm. I recommend using a meat thermometer if you are a new cook. To make sure the meats are cooked to the proper temperatures. I hope this helps you. Enjoy the dish – it is DELICIOUS!
This was a hit with my family tonight. Used fresh ginger instead of ginger paste. Good flavor
Can I use fresh ginger instead of ginger paste?
Yes that’s the best!
This sounds really good! I think I’d leave out the shrooms.