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Salmon and Greek Rice


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  • 4 salmon filllets
  • 2 c. long grain rice
  • 4 lemons
  • 2 chicken bouillon cubes
  • salt and pepper
  • 4 T. butter
  • 1 t. garlic powder
  • 4 c. water



Step 1

*Start rice beofre putting salmon in oven*


1. Preheat oven to 350 degrees F.

2. Season each side of salmon with salt, pepper and garlic powder.

3. Melt 1 T. butter in a medium size baking dish.

4. Once the butter is melted, put the salmonin the baking dish and squeeze one lemon over the salmon and put in oven; bake 15-20 minutes.

5. When salmon is done, remove from oven and squeeze another lemon and a bit more melted butter over fish.


1. Melt 2 T. butter in a medium saucepan over high heat.

2. When butter is completely melted, add rice and saute 30 seconds.

3. Add water and bring to a boil.

4. Add bouillon cubes and the juice of 2 lemons. Stir frequently.

5. When rice comes to a boil, reduce heat to medium/low and simmer, uncovered for about 20 minutes. Add salt and pepper to taste.

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