I never thought salmon and risotto would go well together until my Italian neighbor Maria made it for me one evening. Growing up, risotto was always a simple side dish at our house, usually paired with chicken. But that night changed everything – the creamy rice and tender salmon worked so perfectly that I couldn’t believe I hadn’t tried it before.
Now it’s become one of my go-to dinner recipes, especially when I want to impress guests without spending hours in the kitchen. The best part? It’s actually easier to make than you might think, even if you’re new to cooking risotto.
Suggestions for Ingredient Substitution
For salmon, canned tuna or cooked white fish can be used as alternatives, offering similar omega-3 benefits and protein content. Adjust cooking time as these options may require less cooking than fresh salmon. Vegetarians could use firm tofu or tempeh, marinated in fish-flavored seasoning for a similar taste profile.
Heavy cream can be replaced with coconut milk for a dairy-free option, maintaining creaminess while adding a subtle coconut flavor. For a lower-fat alternative, use half-and-half or whole milk, though the risotto may be slightly less rich.
Parmesan cheese can be substituted with nutritional yeast for a vegan option, providing a cheesy flavor and B-vitamins. Use about 1/3 cup of nutritional yeast in place of the 1/2 cup of parmesan. For those who can consume dairy but want a different flavor, try pecorino romano or aged cheddar as alternatives.
| Preparation Time | 10-15 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 25-35 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1450-1600
- Protein: 60-70 g
- Fat: 90-100 g
- Carbohydrates: 130-140 g
Ingredients
For the salmon:
- 1/2 lb skinless salmon fillet
- 1/4 tsp salt
- 1/8 tsp black pepper
For the risotto:
- 2 tbsp butter (I like Kerrygold unsalted butter for this)
- 1/8 tsp nutmeg
- 1/2 cup grated parmesan cheese
- 1/2 cup heavy cream (makes it extra creamy and rich)
- 3 cups uncooked rice (Arborio or Carnaroli work best for risotto)
For the garnish:
- 1/2 stalk green onion (thinly sliced)
- a dash of shredded parmesan cheese
Step 1: Preheat Oven and Prepare Baking Sheet
Start by gathering all the necessary ingredients.
Preheat your oven to 425°F.
Line a baking sheet with a silicone baking mat to prevent sticking and to make cleanup easier.
Step 2: Season and Bake the Salmon
Sprinkle salt and black pepper onto the salmon fillet to season it.
Transfer the seasoned salmon to the prepared baking sheet and bake in the preheated oven for 7-9 minutes, or until the meat easily flakes off with a fork.
Step 3: Flake the Salmon
Once the salmon is done baking, carefully transfer it to a holding bowl.
Use a fork to break the salmon into smaller, bite-sized pieces and set it aside for later use.
Step 4: Cook the Rice in Butter
In a frying pan, melt butter over medium heat.
Once the butter has completely melted, add the rice to the pan.
Cook the rice for approximately 1-2 minutes, stirring occasionally, until the rice is tender and begins to brown slightly.
Step 5: Combine Cream, Cheese, and Salmon
After 3 minutes of cooking the rice, stir in the heavy cream, Parmesan cheese, salt, black pepper, and a pinch of nutmeg into the pan.
Add the cooked salmon pieces to the mixture.
Continue to cook for another 3-4 minutes, stirring occasionally, until the cheese is melted and all ingredients are thoroughly combined.
Step 6: Serve and Garnish
Transfer the creamy salmon and rice mixture to a serving bowl.
Top the dish with chopped green onions, if desired, to add a fresh and flavorful garnish.
Serve hot and enjoy your delicious and satisfying meal!
