Pan-Seared Salmon and Rice with Cilantro-Lime Crema

Grilled salmon fillets topped with creamy green cilantro-lime sauce, served on rice with black beans, avocado slices, fresh cilantro, lime slices, and chopped green onions in a black cast iron skillet.

Pan-Seared Salmon and Rice with Cilantro-Lime Crema

This salmon and rice recipe combines pan-seared salmon, cilantro-lime black bean rice, and creamy avocado crema. Fresh, flavorful, and ready in about 40 minutes. Healthy, high-protein, and gluten-free. Perfect for weeknight dinners or meal prep.

Course Main Course

Cuisine American, Mediterranean

Keyword pan-seared salmon, salmon and rice, salmon rice

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 724kcal

Author Julia

Ingredients

For the Cilantro-Lime Crema:

½ cup sour cream
½ cup fresh cilantro loosely packed
¼ medium ripe avocado
1 tablespoon mayonnaise
1 tablespoon lime juice freshly squeezed
1 clove garlic
salt to taste

For the Salmon:

4 fillets salmon skin-on
½ teaspoon smoked paprika
¼ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons olive oil (labeled for high-heat cooking, not extra virgin)

For the Cilantro-Lime Black Bean Rice:

1 tablespoon olive oil
½ cup leek finely sliced
2 cloves garlic minced
1 cup long-grain white rice uncooked
2 cups chicken broth
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
15 oz canned black beans drained and well-rinsed
½ cup fresh cilantro chopped
2 tablespoons green onions chopped
1 ½ tablespoons lime juice freshly squeezed
zest of 1 lime

US Customary - Metric

Instructions

Make the Cilantro-Lime Crema:

Add all ingredients for the cilantro-lime crema to a food processor or a blender. Pulse until smooth and creamy, scraping the sides to make sure all the ingredients blend evenly.
Taste and add more salt or lime juice, if needed. Cover and let it chill while the salmon and rice are cooking.

Sear the Salmon fillets:

Pat the salmon fillets dry using a paper towel. Season with salt, and pepper.
Heat a large, high-sided skillet (I used a Staub cast iron skillet) on medium-high heat for about 2-3 minutes. Once hot, add olive oil and swirl to evenly coat the skillet. Place the salmon fillets in the skillet, skin-side up. Sear the salmon for about 3-4 minutes, then flip carefully and cook for an additional 2-3 minutes.
Carefully remove the salmon fillets from the skillet. Then, use a paper towel to wipe the skillet clean, removing any excess fat.

Make the Cilantro-Lime Black Bean Rice:

Heat olive oil in the same skillet over medium heat. Add the finely sliced leek and sauté for 2-3 minutes until softened. Then, add minced garlic and cook for an additional 30-60 seconds or until fragrant.
Add uncooked rice and let it toast for 1-2 minutes, stirring occasionally. Pour in the chicken broth and season with salt and pepper. Stir together and bring to a boil. Cover with a lid and reduce the heat to low. Simmer for about 15 minutes, or until rice is cooked and liquid is absorbed.
Remove from the heat and stir in black beans, lime juice, lime zest, cilantro, and green onions.
Top the rice with seared salmon, drizzle cilantro lime crema over the salmon, and garnish with fresh cilantro and lime slices.

Notes

Pat the salmon fillets dry using a paper towel to remove excess moisture. It helps sear the salmon properly and create a crispy, golden crust.
How do I keep the salmon from sticking to the pan? Heat the pan for 2-3 full minutes before adding oil. This helps prevent sticking and creates that restaurant-style crust. Cast iron works especially well here. Also, pat the salmon dry, and don’t move it right away; it will naturally release once a crust forms.
Don’t overcook the salmon. Salmon keeps cooking after you remove it from the pan. I pull it off when the center still looks slightly glossy.
Don’t skip toasting the rice. It adds a deeper, nutty flavor and helps to keep the grains separate and fluffy.
How to add more flavor or make this salmon rice dish spicier: Add a half or a quarter of fresh jalapeno (seeds removed for milder heat) to the cilantro-lime crema for a spicy kick. Make the salmon spicy by adding red pepper flakes, chili powder, or cayenne pepper.
Place cilantro-lime crema in the fridge and let it chill while you sear the salmon and cook rice. This helps to meld the flavors and thicken the texture.
If the crema is too thick, you can fix it by adding a little water or lime juice (1 teaspoon at a time) and mixing until you reach the desired consistency.
You can make Cilantro-Lime Crema without a blender or food processor. Finely chop the cilantro, finely mince the garlic, and mash the avocado, then combine all ingredients. The texture won’t be as smooth as in a blender, but it will still taste great.

Storage Tips

Fridge: I recommend serving this dish immediately after cooking for the best flavor and texture, but if you have leftovers, place them in separate airtight containers and refrigerate for 2-3 days.

How to Reheat

Black Bean Rice. Can be reheated in a skillet with a splash of water or chicken broth.  
Salmon. Reheat gently in a skillet over low heat until just warmed through.
Cilantro-Lime Crema. Can be served straight from the fridge or left at room temperature for 10–15 minutes. Stir before serving.

Nutrition