Pan-Seared Salmon and Rice with Cilantro-Lime Crema

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This salmon rice dinner features pan-seared salmon, fluffy cilantro-lime black bean rice, and a creamy avocado cilantro-lime sauce. Easy high-protein weeknight meal ready in 35 minutes!

About This Salmon and Rice Dinner

• I make this salmon and rice recipe in one skillet, which means fewer dishes and easy cleanup.
• I use simple, affordable pantry staples (canned black beans, long-grain rice, smoked paprika) to create a salmon rice dinner that feels like something from a Mediterranean restaurant. And, have you tried my immensely popular Mediterranean salmon with rice, chickpeas, veggies, and feta yet?!
• The cilantro-lime crema takes this salmon and rice to the next level. It comes together in minutes in a blender or food processor.
• It's healthy, naturally gluten-free, high in protein, and packed with fiber from the black beans. It feels fresh, wholesome, and perfect for the Mediterranean diet, just like my Salmon Rice Bowl with Mango Salsa.
• I also love how versatile this recipe is. It's flexible and endlessly adaptable: swap white rice for brown rice or cauliflower rice, swap black beans for corn, or use Greek yogurt instead of sour cream in the crema.
• This salmon rice recipe reheats well, making it great for meal prep and lunches throughout the week. If you love easy protein-packed salmon dinners, try my Creamy Tuscan Salmon, Salmon Piccata, Mediterranean Salmon, and Lemon Dill Salmon.

Ingredients & Substitutions

This recipe consists of 3 key components: Salmon, Cilantro-Lime Black Bean Rice, and Cilantro-Lime Crema. Scroll down to the full printable recipe card below for precise ingredient amounts and complete instructions, or keep reading for helpful tips.

The Ingredients for Salmon

• Salmon Fillets: I use skin-on salmon, which works best because the skin helps protect the fish while searing and adds texture. Choose fresh, high-quality, boneless salmon. Sockeye, Scottish, Skuna Bay, or King Salmon is a great choice. If fresh salmon isn't available, thawed frozen fillets work too. You can use skin-on like I did or skinless fillets.
• Smoked Paprika adds a subtle smoky flavor without overpowering the salmon. Regular paprika works too.
• Ground Cumin: If you want a milder flavor, reduce the amount slightly or replace it with mild or non-spicy chili powder.
• Olive Oil: I use a light olive oil meant for high-heat cooking rather than extra virgin olive oil. Other neutral oils like avocado oil or canola oil also work well for searing the salmon.
• Seasonings: You'll also need salt and black pepper.

Rice Ingredients:

• Long-Grain White Rice: It stays fluffy and separate, which works best for this salmon rice recipe. Jasmine rice is a great substitute.
• Chicken Broth: I cook the rice in broth instead of water, which adds much more flavor. Vegetable broth works perfectly, too!
• Black Beans make the rice heartier and more filling. Pinto beans or even corn can work if you want a variation.
• Leeks add a softer, sweeter flavor than onions. You can easily substitute yellow onion, shallots, or green onions.
• Garlic: I use 2 freshly minced garlic cloves.
• Fresh Cilantro gives the rice and crema their bright flavor. If you're not a cilantro fan, fresh parsley or basil will work.
• Green Onions, Scallions, or Chives.
• Lime Juice and Zest: I use freshly squeezed. 

The Ingredients for Cilantro-Lime Crema

• Sour Cream makes the crema rich and tangy. Greek yogurt works well if you want a lighter option.
• Avocado helps create a creamy texture naturally while balancing the acidity from the lime.
• Fresh Cilantro appears in both the rice and the crema, which keeps the flavor consistent throughout the whole dish.
• Other ingredients you'll need for the cilantro-lime crema are a garlic clove, freshly squeezed lime juice, and 1 tablespoon of mayo. 

How to Make Salmon and Rice (Step-by-Step Photos)

This is a recipe overview. Scroll down to the full printable recipe card for the ingredient amounts and detailed instructions at the bottom of this post.

• MAKE THE CREMA: In a food processor or a blender, blend the sour cream, cilantro, avocado, mayonnaise, lime juice, garlic, and salt until smooth. Refrigerate until ready to serve.
• SEASON SALMON: Pat the salmon dry and season with smoked paprika, cumin, salt, and black pepper.
• SEAR SALMON: Heat olive oil in a skillet over medium-high heat. Sear the salmon for 3-4 minutes per side until cooked through. Transfer to a plate and wipe the skillet clean.

• SAUTÉ: Add olive oil to the same skillet. Cook the leek for 2-3 minutes until softened, then stir in the garlic and cook until fragrant.
• TOAST: Add the uncooked rice and cook for 1-2 minutes, stirring occasionally, until lightly toasted.

• SIMMER: Pour in the chicken broth and season with salt and pepper. Bring to a boil, cover, reduce the heat to low, and simmer for about 15 minutes until the rice is tender and the liquid is absorbed.
• ASSEMBLE THE RICE: Stir in the black beans, cilantro, green onions, lime juice, and lime zest into cooked rice.

• SERVE: Add the pan-seared salmon on top of the cilantro-lime black bean rice and drizzle generously with the cilantro lime crema. Garnish with extra cilantro and lime wedges before serving.

Can You Make It Ahead?

• You can make the cilantro-lime crema up to 24 hours in advance and refrigerate it in a sealed container.
• You can prepare the cilantro-lime black bean rice ahead of time and refrigerate it for up to 3 days. 
• Salmon tastes better when freshly seared, but it can be cooked in advance too and gently reheated.

How can I make this dish dairy-free or gluten-free?

• Dairy-free. Use a plant-based yogurt, vegan mayo, or dairy-free sour cream for the crema.
• Gluten-free. The recipe is naturally gluten-free. Check the labels on canned beans, spices, broth, and mayo to ensure it's gluten-free. 

How do I know when the salmon is cooked through?

The most reliable method is to use an instant-read thermometer. Salmon is done at an internal temperature of 125-130°F (52-54°C) for medium, or 145°F (63°C) for fully cooked according to food safety guidelines.

Visually, cooked salmon will flake easily when pressed gently with a fork and the flesh will have turned from translucent to opaque. A 1-inch-thick fillet typically takes about 3-4 minutes per side over medium-high heat.

Serve Salmon and Rice With:

This is a complete meal on its own, with protein, starch, and a sauce all in one bowl. If you want to add side dishes that pair well with salmon rice, here's what I recommend:

• A simple avocado, tomato, and cucumber salad balances the richness of the crema.
• Roasted or grilled corn on the side adds a natural sweetness that works really well with the smokiness of the salmon.
• Warm tortillas alongside so guests can wrap the salmon and rice into a loose taco format.
• Roasted Asparagus with Tomatoes and Burrata Cheese
• Mexican Street Corn Pasta Salad
• Mexican Street Corn Dip

More Salmon Recipes

• Creamy Salmon and Spinach Orzo
• Greek Salmon with Olives and Feta
• Grilled Marinated Salmon (with Pineapple Tomato Avocado Salsa)
• Garlic Parmesan Crusted Salmon with Asparagus
• Sheet Pan Salmon and Broccoli
• Pan-Seared Salmon with Spinach and Sun-Dried Tomatoes
• Basil Pesto Salmon Orzo
• Greek Salmon Salad (with Spinach, Olives, Tomatoes, Cucumber, Feta)