• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Sprinkles and Sprouts

Great food with grocery store ingredients

  • Recipe Index
  • About
  • Contact Me
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
Home > Meal Type > Main Dishes > Seared Salmon with Lemon Risotto

Seared Salmon with Lemon Risotto

Updated: Jun 5th 2019 โ€ข Published: Mar 17th 2018 โ€ข 22 Comments

Jump to recipe button JUMP TO RECIPE
JUMP TO VIDEO
split picture showing two pictures of salmon risotto
Close up on the salmon fillet sat on a bed of risotto

This Seared Salmon with Lemon Risotto is an elegant main course perfect for entertaining or if you are spending date night at home.

A creamy risotto and a crispy seared salmon fillet, all coming together with plenty of lemon, parsley and black pepper.

With this simple recipe you can create this restaurant quality dish easily at home. The lemon risotto makes a great rice side dish for the succulent salmon.

Close up on the lemon risotto, showing the lemon zest and chopped parsley.

Pan searing is such a great way to cook salmon. The exterior gets all crisp whilst the inside remains soft, tender and melt in the mouth. And this salmon risotto is no exception. Perfectly cooked salmon served on a bed of risotto rice. DELICIOUS!! (Seriously I am salivating whilst I write this!)

A really close up on the crispy seared salmon

Jump Menu

  • Top tips for searing salmon.
  • Lemon Risotto
  • Top tips for a Perfect Risotto
  • How to make Lemon Risotto
  • What to serve with Risotto
  • Seared Salmon with Lemon Risotto

Top tips for searing salmon.

  • Remove the salmon from the fridge for at least 15 minutes before you want to cook it. This ensures it isn’t cold when it goes into the pan. making it less likely to stick and also keeping the cooking time down.
  • Use a non-stick pan. It really does make all the difference. You can get a crisp exterior without the worry and stress of your salmon sticking. It is just dinner…we don’t need stress.
  • Lightly oil the salmon, this will make it easier to crisp it up, without filling your kitchen with the smell of smoking oil.
  • Season your salmon lightly with salt, but don’t add any pepper as the heat of the fry pan will burn the spice.
2 salmon fillets on a sheet of parchment paper

Lemon Risotto

This lemon risotto is the perfect dish for when you are asking what side do I serve with my seared salmon. Well this is the best rice dish to serve with salmon. It is creamy and rich yet fresh and packed with lemon flavor.

You could also serve this lemon risotto with grilled chicken or seared shrimp!!!

Top tips for a Perfect Risotto

Making risotto isn’t as scary as many people think. It is a relaxing job of stirring. Pour a glass of wine, stand by the stove and gently stir your risotto. It can be quite therapeutic.

A few tips for the perfect risotto.

  • Ensure you use a risotto rice, the most common is arborio and it can be found in all grocery stores.
  • Risotto doesn’t need cream, the creamy texture comes from the frequent stirring of the rice and the beating in of butter at the end of the cooking time.
  • When you leave your risotto to rest, make sure you take the pan off the hob (even after it is switched off) the residual heat of the hob can easily spoil your risotto.
  • The quality of your risotto comes from the quality of your stock, use the best you can.
Risotto rice being tipped out of a paper bag onto a wooden table

How to make Lemon Risotto

  • Start with a finely chop onion and some garlic. You want these finely chopped so they melt into the risotto
  • Use a pan that has a lid. The resting of the risotto is vital so a lid is a must. If you have a choice of pans you ideally want a high sided skillet or sautรฉ pan (with a lid).
  • The garlic and onion are cooked in olive oil so they become nice and soft, again to help them melt into your risotto rice. Don’t allow them to color as they will stain the final risotto and can add bitterness.
  • Once the onions are cooked add in the arborio rice and cook it in the onion and oil mixture. Your aim is for the outside of each grain to start to get a sort of glass like look to it.
  • At this point you can add in your wine. (If you prefer to leave out the wine then you can just replace it with stock.)
  • Once the wine has evaporated you can start adding your broth/stock.
  • The quality of your stock is so important here, the whole dish will take on the flavor of this broth/stock, so the best flavored broth/stock will give you the best flavoured risotto.
  • I like to use my own Homemade Shrimp Stock, it is so packed full of seafood flavor. But you can use Fish/Chicken/Vegetable stock/broth.
  • You want to add the stock slowly and stir the risotto whilst you are adding the stock. This stiring ensures all the grains are cooked evenly and also releases the starches from the rice, this is what starts to creates the wonderful creamy texture of the risotto.
  • Once you have added your stock/broth taste your rice, there should be the slightest hint of chalky inside to the grains.
  • At this point the risotto can be set to one side whilst you cook the salmon.
  • Once the salmon has been seared you can finish the lemon risotto.
  • To do this add a last 1/2 cup of stock to the risotto and cook over a low heat, this should remove the last edge of chalkiness from your rice.
  • To get the lemon flavor into the risotto we are going to use some lemon juice and plenty of lemon zest. The zest is what gives wonderful lemon flavor without adding sourness.
  • The lemon juice, lemon zest and butter are added and then you need to really beat this all together. The beating motion is what gives you a wonderfully creamy risotto. Traditionally a wooden spoon with a hole was used, but use whatever utensil you have to get the job done.
  • Place the lid on and remove the pan from the hob. This allows the lemon risotto to settle for a couple of minute and flow wonderfully when you serve it. (This is when I call people to the table…it doesn’t take much the smell of lemon is like a calling siren!)
Blue table with white plate of lemon risotto and seared salmon, small wine glass in background

What to serve with Risotto

Adding the seared salmon to the lemon risotto almost turns this into a meal in itself, but to finish it off I like to serve it with something green. This is either a bowl of fresh peas or some steamed asparagus, both given a quick spritz of lemon juice as you serve. Or my favorite is a fresh green garden salad with a lemon vinaigrette.

When it comes to wine with this Seared Salmon and lemon risotto, I like to pick a crisp dry Sauvignon Blanc or a florally Viognier. Both can stand up to the lemon as it has been tempered by the creaminess of the rice and both work well with the buttery salmon.
For red lovers a light Valpolicella will work well with the lemon and the salmon.
And as with so many of my favorite dishes, a glass of dry sparkling wine also works!

Overhead view of seared salmon, showing the crisp pink exterior.

Enjoy x

For more Salmon Recipes:

  • Seared Salmon with Peas and Chorizo
  • Creamy Lemon Salmon Pasta
  • Pan Seared Salmon with Creamy Smashed Potatoes
  • Sushi Bowl with Salmon, Avocado and Lychee Salsa
  • Smoky Blackened Salmon Soft Tacos

And for more delicious risotto recipe check out:

  • Beets risotto with Ricotto (this is a very special post for me)
  • Saffron risotto with charred leeks
  • Sausage and Rosemary Risotto
  • Easy Squash Risotto With Thyme (Inside a Rustic Kitchen)
  • Mushroom Risotto (I Just Make Sandwiches)

RECIPE NEWSLETTER

Signup and get my FREE soup cookbook.

By clicking submit, you acknowledge that the information you provide will be processed in accordance with our Privacy Policy and Terms of Service.

Pin this Seared Salmon with Lemon Risotto for later. Pin it here

Seared salmon on a bed of lemon risotto on a white plate
Print Recipe
4.78 from 18 votes

Seared Salmon with Lemon Risotto

This seared salmon with lemon risotto is an elegant main course perfect for entertaining or if you are spending date night at home. A creamy risotto and a crispy seared salmon fillet, all coming together with plenty of lemon, parsley and black pepper.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Main
Cuisine: Italian
Servings: 4
Calories: 671kcal
Author: Claire | Sprinkles and Sprouts
For more great recipes follow me on PinterestFollow @sprinklessprout
Need Metric Measurements?Use the options below to toggle between cups and grams (if relevant)

Ingredients

US Customary – Grams

For the risotto

  • 2 garlic cloves
  • 1 onion
  • 1 tbsp olive oil
  • 1 1/4 cups arborio risotto rice
  • 1/2 cup white wine
  • 4 cups hot vegetable/fish/shrimp stock see notes

For the salmon

  • 4 fillets salmon I prefer skin off for this dish
  • salt
  • 1 tbsp olive oil

To finish and serve

  • 1 lemon
  • 3 tbsp butter
  • Freshly chopped parsley
  • black pepper

Instructions

For the risotto

  • Peel and finely chop the onions and garlic.
  • Heat the oil in a heavy based pan or skillet.
  • Add the garlic and onion and sautรฉ over a medium-low heat for 3-4 minutes or until softened but not colored.
  • Turn heat up to high, add in the rice and stir until the grains look almost glassy.
  • Add wine and cook for 2 minutes until the alcohol has evaporated.
  • Turn heat down to medium low. Add 1/2 cup of stock and stir slowly until absorbed.
  • Repeat until you have used 3 1/2 cups of stock.
  • Check the rice, it should be cooked through but still firm rather than stodgy and almost cooked.
  • Remove the rice from the heat whilst you cook the salmon.

To cook the salmon.

  • Heat the olive oil in a non-stick pan.
  • Season the salmon generously with salt.
  • Cook the salmon for 3 minutes then turn and cook for a further 3 minutes.
  • Remove from the pan and tent with foil whilst you finish the risotto.

To finish and serve

  • Once the salmon is cooked. Add the remaining stock to the risotto and stir over a gentle heat.
  • Add in the butter, and the juice and zest of the lemon.
  • Stir vigorously to create a luscious creamy risotto.
  • Spoon out the risotto and top with the cooked salmon, plenty of fresh parsley and a good grinding of black pepper.

Notes

The quality of your stock really dictate the quality of your risotto. If I have it I liked to used homemade shrimp stock, but a good quality store bought vegetable stock will work.

Nutrition

Calories: 671kcal | Carbohydrates: 62g | Protein: 38g | Fat: 26g | Saturated Fat: 8g | Cholesterol: 116mg | Sodium: 1095mg | Potassium: 1032mg | Fiber: 3g | Sugar: 5g | Vitamin A: 835IU | Vitamin C: 37mg | Calcium: 49mg | Iron: 4.5mg
Tried this recipe?Mention @sprinklesandsprouts or tag #sprinklesandsprouts

Find me on:
Pinterest | Instagram | Facebook 
Let’s share the food love and make the world a tastier place ๐Ÿ™‚

Jump to recipe buttonFacebook share iconPinterest share icon

Filed Under: All Recipes, Main Dishes, Valentines Day

Reader Interactions

Comments

  1. Olivia says

    May 3rd 2020 at 8:57 am

    This was delicious! Loved the risotto. Thank you for the recipe!

    Reply
    • Claire McEwen says

      May 4th 2020 at 7:37 am

      So pleased you enjoyed it ๐Ÿ™‚
      Cx

      Reply
  2. Alex says

    Mar 19th 2018 at 2:10 pm

    5 stars
    I do love how you present your seared salmon, Lemon Risotto sounds a great side. I’m actually a fond of eating seafood including salmon. I hope you’ll get a chance to post a buttered shrimp soon.

    Reply
    • Claire McEwen says

      Mar 22nd 2018 at 9:47 am

      Thank you Alex. We love seafood too!
      Ohhhh buttered shrimp, yes I really must!

      Reply
  3. Jessica Robinson says

    Mar 19th 2018 at 4:39 am

    5 stars
    Oh my goodness! This salmon looks so delicious and we love the lemon risotto. SO good for a yummy and quick weeknight meal. You gave me a different way to cook salmon. I usually cook it on a cedar plank on the grill!

    Reply
    • Claire McEwen says

      Mar 22nd 2018 at 9:44 am

      Oh I just love salmon cooked on a cedar plank!!!

      Reply
  4. Karly says

    Mar 19th 2018 at 2:33 am

    5 stars
    This looks so delicious! Great tips for salmon too!

    Reply
    • Claire McEwen says

      Apr 18th 2018 at 8:17 am

      Thank you Karly

      Reply
  5. Helene says

    Mar 18th 2018 at 10:50 am

    5 stars
    Love salmon with lemony side dish flavors. I can see how this is a family favorite in all ways. Getting hungry now! ๐Ÿ™‚

    Reply
    • Claire McEwen says

      Mar 22nd 2018 at 9:43 am

      it is such a great combination of flavours isn’t it.

      Reply
  6. Amy Nash says

    Mar 18th 2018 at 10:33 am

    5 stars
    This is a perfectly delicious meal, and we since we eat salmon often, pan searing it is one of our favorite techniques. I’m going to have to try your lemon risotto – it sounds wonderful! I’ve made mushroom risotto before but never lemon.

    Reply
    • Claire McEwen says

      Mar 22nd 2018 at 9:42 am

      Mushroom risotto is so good! And one of my favs….I am sure you will love lemon risotto it is so fresh.

      Reply
  7. Noel Lizotte says

    Mar 17th 2018 at 11:21 pm

    5 stars
    Looking forward to trying this recipe. I love salmon and am always wanting new ways to prepare.

    Reply
    • Claire McEwen says

      Apr 18th 2018 at 8:16 am

      Salmon is such a delicious healthy dinner idea isn’t it!

      Reply
  8. Traci says

    Mar 17th 2018 at 10:12 pm

    5 stars
    I love a delicious salmon dinner and this one looks like it hits the spot! Love the lemon risotto side…it’s a match made in heaven. I’ll have to give this one a go. Thanks for the inspiration! ๐Ÿ™‚

    Reply
    • Claire McEwen says

      Apr 13th 2018 at 8:51 pm

      You are welcome Traci, hope you enjoy it.

      Reply
  9. Monica | Nourish & Fete says

    Mar 17th 2018 at 9:11 pm

    5 stars
    I love salmon (who doesn’t!?) but have never had much success pan-frying it. I love your tips on that, especially to remove it from the fridge ~15 minutes in advance. I always do that with chicken breasts, which works wonderfully, don’t know why I never thought to try it with salmon! Great tip for a great recipe – that risotto, too! I hardly know which is my favorite part!

    Reply
    • Claire McEwen says

      Mar 27th 2018 at 9:50 am

      Thank you Monica! Salmon is one of our favourites too.
      i hope you try the tip with the salmon, it is a great way to prevent it sticking ๐Ÿ˜€

      Reply
  10. Lisa | Garlic & Zest says

    Mar 17th 2018 at 8:53 pm

    5 stars
    This salmon looks absolutely perfect! We eat salmon at least once a week and I’m always looking for new ways to prepare it. Thanks for the mouthwatering recipe!

    Reply
    • Claire McEwen says

      Mar 27th 2018 at 9:48 am

      Thank you Lisa, I do hope you enjoy it ๐Ÿ˜€

      Reply
  11. Brian Jones says

    Mar 17th 2018 at 6:18 pm

    5 stars
    This looks and sounds beautiful, that risotto sounds like my idea of heaven! A tip for your readers without a nonstick pan they can use a piece of baking parchment, put it on the skin side and sear, it will crisp up but not stick ๐Ÿ™‚

    Reply
    • Claire McEwen says

      Mar 17th 2018 at 6:28 pm

      Great tip!!!
      I have seen people do that on the cooking stands we sometimes get at the supermarkets here. I always thought it was so they didn’t have to keep washing the pan. But it makes so much sense that it prevents fish from sticking!!!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi, I’m Claire,

Claire | Sprinkles and Sprouts

I believe cooking for those you love should be stress free and simple.

Here on Sprinkles and Sprouts you will find delicious meals all made with easy to find grocery store ingredients. Family friendly mains, sensational sides and delicious desserts. Plus a great selection of party food and appetizers.

Read More

RECIPE NEWSLETTER

Signup and get my FREE soup cookbook.

By clicking submit, you acknowledge that the information you provide will be processed in accordance with our Privacy Policy and Terms of Service.

Readers’ Favorites

Small close up of pasta in chicken broth braised celery in an oval white dish
a silver spoon dipping into a white bowl of hallandaise sauce tube pasta with a creamy steak sauce in a grey bowl
homemade flour tortilla on a sheet of baking paper close up on a chicken portion coated in peri peri seasonings
a small bowl of red salsa on a blue table close up on a sliced chicken breast with garlic spaghetti
small white bowl filled with linguine topped with shaved black truffle Beef and broccoli takeout style in a white bowl

Footer

All content, recipes and photographs are copyrighted to Claire McEwen and are the property of Sprinkles and Sprouts.
THEY MAY NOT BE REPUBLISHED IN PART OR WHOLE WITHOUT PERMISSION AND PROPER CREDIT.
Contact me to see republishing and syndication rights.

2014-2020 Sprinkles and Sprouts

  • Home
  • About Sprinkles and Sprouts
  • Recipe Index
  • Contact Me
  • Disclosure and Privacy Policy

Copyright © 2021 ยท Cravings Pro Theme on Genesis Framework ยท WordPress ยท Log in