Go Back
Creamy Garlic Salmon Bites with Rice

Creamy Garlic Salmon Bites with Rice

These creamy garlic salmon bites with rice combine golden seasoned salmon cubes with a rich Parmesan garlic cream sauce and fluffy white rice. Fresh lemon and parsley brighten the creamy sauce for an easy, comforting seafood dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 persons
Course: Main Course
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 lbs skinless salmon fillets, cut into bite sized cubes
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup chicken or seafood broth
  • 1/2 cup Parmesan cheese, freshly grated
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped
  • 2 cups cooked white rice

Equipment

  • large skillet For searing the salmon and making the sauce
  • Tongs or silicone spatula For turning and handling the salmon
  • Wooden spoon For stirring the cream sauce
  • Plate For holding the seared salmon

Method
 

  1. Pat the salmon bites dry. Season with paprika, garlic powder, onion powder, salt, and black pepper until evenly coated.
  2. Heat olive oil in a large skillet over medium high heat. Add the salmon in a single layer and cook for about 2 to 3 minutes per side until golden and just cooked through. Transfer to a plate.
  3. Reduce the heat to medium and melt the butter in the same skillet. Add the garlic and cook for about 30 seconds until fragrant.
  4. Pour in the heavy cream and broth. Bring to a gentle simmer, then stir in the Parmesan until melted and the sauce is smooth and creamy.
  5. Stir in the lemon juice. Return the salmon bites to the skillet and gently spoon the creamy garlic sauce over them. Simmer for 1 to 2 minutes, just until the salmon is warmed through.
  6. Spoon the creamy salmon bites and plenty of sauce alongside the warm white rice. Sprinkle with fresh parsley and serve immediately.

Notes

Pat the salmon dry before seasoning so the pieces sear instead of steaming.
Cook the salmon in a single layer for even browning.
Sear the salmon only until just cooked through, then remove it from the skillet to prevent overcooking.
Reduce the heat before adding the garlic so it becomes fragrant without burning.
Keep the cream and broth at a gentle simmer for a smooth sauce.
Stir in the Parmesan until fully melted before returning the salmon to the skillet.
Warm the salmon in the sauce only briefly before serving with rice.