Korean Salmon Pot Rice (Salmon Fillet Steamed Directly on Rice)
Quick answer
- Total time
- At least 59 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
A whole salmon fillet cooks right on top of the soaked rice, and only after resting is it broken into big flakes and folded through.
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The finish is soy sauce, a knob of butter, and lemon juice, which makes the rice rich and savory with a bright edge. Thick fillets can still be underdone at the center when the rice is ready. A thermometer reading of 63°C at the thickest point is the signal to stop.
Ingredients
Instructions
- 1
Rinse 1.5 cups rice until the water runs mostly clear.
Soak for 30 minutes, then drain in a sieve for 5 minutes. Prepare the salmon while the rice soaks.
- 2
Sprinkle 1 tablespoon cooking wine evenly over the 200 g salmon fillet and let it sit for 5 minutes.
Shake off only the surface liquid, and place the skin side down if the fillet has skin.
- 3
Put the soaked rice and 1.4 cups water in a heavy pot, then level the rice surface.
Lay the salmon in the center, keeping it on top of the grains rather than submerged in the water.
- 4
Cover the pot and heat over high heat for 4 to 5 minutes, just until strong steam appears.
When it is clearly steaming, lower the heat to low and cook for 15 minutes without opening the lid.
- 5
Turn off the heat and rest, covered, for 5 minutes.
Check that the thickest center of the salmon reaches 145°F (63°C) with a food thermometer and that the rice has no hard center. Continue cooking and recheck if either is underdone; elapsed time alone is not the endpoint.
- 6
Break the salmon into large flakes and fold it through the rice.
Add 2 tablespoons soy sauce, 10 g butter, and 1 teaspoon lemon juice, then top with 20 g green onion and mix while hot.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- Safe Minimum Internal Temperatures
FoodSafety.gov · Checked: 2026-09-29
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