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Garlic Butter Salmon Claypot Rice Recipe | How to Make Crispy Rice with 400g Atlantic Salmon Fillet
Garlic Butter
Salmon Claypot Rice
The rich salmon oil slowly infuses into the rice, complemented by garlic, butter, and Hong Kong-style claypot rice soy sauce. Tender fish, crispy skin, and a golden-brown crust at the bottom—one pot to satisfy the whole family.
Who knew salmon fillet pairs so well with claypot rice?
Traditional claypot rice is usually served with preserved meats or spare ribs, but salmon naturally has a rich oiliness. When heated, the fish oil slowly infuses into the rice. This recipe also adds garlic, butter, and homemade claypot rice soy sauce, creating a rich yet not overly heavy flavor. A 400g pack of salmon fillet is just right for a dinner serving 2 to 3 people.
Preparation
🐟 Main Ingredients
- Atlantic Salmon Fillet 400g
- White rice1.5 cups
- WaterApprox. 1.5 cups
- Butter10g
- Minced garlic2 tsp
- Ginger shredsA small amount
- Chopped green onionsTo taste
- Cooking oil1 tsp
🥣 Homemade Claypot Rice Soy Sauce
- Light soy sauce1.5 tbsp
- Oyster sauce1 tsp
- Dark soy sauce½ tsp
- Sugar1 tsp
- Water1 tbsp
- Sesame oil½ tsp
🧂 Simple Salmon Marinade
- Light soy sauce1 tsp
- Mirin or Shaoxing wine1 tsp
- White pepperA pinch
- SaltA pinch
🛒 Ingredient Selection Tip
For salmon fillet with skin, you can pan-fry the skin until crispy before placing it on the claypot rice. Baking it with the skin facing up helps retain its crispy texture and makes for a more appealing presentation.
Star of the Meal: Atlantic Salmon Fillet 400g
Large portion skin-on fillet, suitable for pan-frying, baking, steaming, or air-frying, in addition to claypot rice. Click to check the latest price and availability.
View Product →Detailed Instructions
Thaw the salmon fillet in advance
Place the salmon fillet in the refrigerator's chilling compartment to thaw slowly. Once fully thawed, unwrap it and thoroughly pat dry the skin and flesh with paper towels.
Cut and marinate simply
Cut the 400g salmon fillet into 3 to 4 pieces. Add light soy sauce, mirin or Shaoxing wine, a pinch of white pepper and salt. Gently mix and marinate for about 10 minutes. It's not recommended to marinate for too long to prevent the fish from releasing water.
First, pan-fry the fish skin until golden
Add a small amount of oil to a frying pan and heat over medium flame. Place the salmon, skin-side down, in the pan, press lightly for about 10 seconds, and fry for about 2 to 3 minutes until the skin is golden. Flip and fry for only about 30 seconds; the fish does not need to be fully cooked at this stage.
Start cooking the claypot rice
Wash the white rice and place it in a clay pot. Add approximately 1.5 cups of water. Bring to a boil over medium heat, then reduce to low, cover, and cook for about 8 minutes, until small holes begin to appear on the surface of the rice.
Add minced garlic, butter, and salmon
Evenly spread ginger shreds, minced garlic, and butter on the surface of the rice, then place the salmon on top, ensuring the fish skin is facing up. Cover the pot and continue to cook over low heat for about 7 to 8 minutes.
Create the crispy rice crust
Slowly drizzle 1 teaspoon of cooking oil along the rim of the clay pot. Increase heat to medium for about 45 to 60 seconds. As soon as you hear a slight sizzling sound, turn off the heat immediately, keep the lid on, and let it rest for another 5 minutes using the residual heat.
Drizzle with soy sauce to finish
Mix light soy sauce, oyster sauce, dark soy sauce, sugar, water, and sesame oil. Drizzle over the hot claypot rice, and finally sprinkle with chopped green onions. Before serving, gently break up the salmon and mix it with the buttered soy sauce rice.
Add an extra step for richer flavor
For a spicy kick, add a small amount of chili oil to the soy sauce; for a Japanese twist, add seaweed flakes and white sesame seeds; to add more vegetables, you can include broccoli, corn, or mushrooms in the last few minutes.
Frequently Asked Questions
Can I make this without a clay pot?
You can use a heavy-bottomed small pot or a cast-iron pot. However, different pots have different heat conductivity, so you may need to shorten the time when making the rice crust to prevent burning the bottom.
Do I need to pan-fry the salmon first?
You can directly steam it in the clay pot, but pan-frying the skin beforehand will significantly enhance the aroma and texture, and the finished dish will look more appealing.
How should I thaw the salmon fillet?
It is recommended to thaw it slowly in its packaging in the refrigerator's chilling compartment. Once fully thawed, remove from packaging and pat dry before cooking. It is not recommended to thaw at room temperature for an extended period.
Can I put the entire 400g salmon fillet in at once?
Yes, but cutting it into 3 to 4 pieces allows for more even cooking and easier sharing for the family. If cooking whole, you might need to slightly extend the cooking time depending on the fillet's thickness.
Try cooking this salmon rice tonight
With one 400g Atlantic salmon fillet and common household ingredients, you can cook a family dinner with tender fish, rich garlic butter aroma, and a crispy rice crust.
Check latest prices and availabilityIngredients and cooking times are for reference only. Actual times may vary depending on fillet thickness, cookware, and stove heat. Salmon must be thoroughly cooked before consumption.
400g large portion with skin View Salmon Fillet now →