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Garlic Butter Salmon Fillet Claypot Rice Recipe | 400g Atlantic Salmon Fillet Crispy Rice Crust Method
Garlic Butter
Salmon Fillet Claypot Rice
Salmon oil slowly seeps into the rice grains, then add minced garlic, butter, and Hong Kong-style claypot rice soy sauce. The fish meat is tender and smooth, the fish skin is crispy, and there is golden rice crust at the bottom of the pot; one pot satisfies the whole family.
Who knew Salmon Fillet goes so well with Claypot Rice?
Traditional claypot rice is usually served with cured meat or spare ribs, but salmon itself has a rich oily aroma, and the fish oil slowly seeps into the rice grains after heating. This time we also add garlic, butter and homemade claypot rice soy sauce, making the flavour rich without being too greasy. A 400g pack of salmon fillets is just enough to cook a 2 to 3 person dinner portion.
Prepare Ingredients
🐟 Main Ingredients
- Atlantic Salmon Fillet 400g
- 1.5 cups White Rice
- Approximately 1.5 cups Water
- 10g Butter
- 2 teaspoons Minced Garlic
- Small amount of Shredded Ginger
- Sufficient chopped green onions
- 1 tsp cooking oil
🥣 Homemade Claypot Rice Soy Sauce
- 1.5 tbsp light soy sauce
- 1 tsp oyster sauce
- ½ tsp dark soy sauce
- 1 tsp sugar
- 1 tablespoon of water
- ½ tsp sesame oil
🧂 Simple Salmon Marinade
- 1 tsp light soy sauce
- 1 tsp mirin or Shaoxing wine
- A pinch of white pepper
- A pinch of salt
🛒 Selection Tips
Choose skin-on salmon fillets; you can pan-fry the skin first, then place it on the claypot rice. Cooking the fish skin-side up helps retain a crispy texture and looks more attractive.
Star of today's meal: 400g Atlantic Salmon Fillet
Large portion skin-on fillet, suitable for pan-frying, baking, steaming, or air-frying, not just claypot rice. Click to view the latest price and availability.
View Product →Detailed Instructions
Thaw salmon fillets in advance
Place the salmon fillet in the refrigerator to thaw slowly. Once completely thawed, remove from packaging, and pat the fish skin and fish flesh surface dry thoroughly with kitchen paper.
Cut and marinate simply
Cut the 400g salmon fillet into 3 to 4 pieces. Add light soy sauce, mirin or Shaoxing wine, a little white pepper and salt, mix gently and marinate for about 10 minutes. Do not marinate for too long to avoid the fish releasing water.
Pan-fry the skin until golden first
Add a small amount of oil to a frying pan and heat over medium heat. Place the salmon fillet skin-side down in the pan, press gently for about 10 seconds, and pan-fry for about 2 to 3 minutes until the skin is golden. Flip and pan-fry for only about 30 seconds; the fish flesh does not need to be fully cooked.
Start cooking the claypot rice
Wash the white rice and place it in a claypot, adding about 1.5 cups of water. Bring to the boil over medium heat, then turn to low heat, cover with the lid and cook for about 8 minutes, until small holes appear on the surface of the rice.
Add garlic, butter and salmon
Evenly place ginger strips, minced garlic and butter on the surface of the rice, then place the salmon on top, remembering to keep the skin facing up. Cover with the lid and continue cooking over low heat for about 7 to 8 minutes.
Make crispy rice crust
Slowly pour 1 tsp of cooking oil along the edge of the claypot and cook over medium heat for about 45 to 60 seconds. Turn off the heat immediately after hearing a slight 'sizzling' sound, keeping the lid on, and let it steam for another 5 minutes using the residual heat.
Drizzle soy sauce to finish
Mix light soy sauce, oyster sauce, dark soy sauce, sugar, water and sesame oil, pour over the hot claypot rice, and finally sprinkle with chopped green onions. Before eating, gently flake the salmon and mix with the buttery soy sauce rice.
Add one more step for richer flavour
If you like a spicy taste, you can add a little chili oil to the soy sauce; if you prefer a Japanese style, you can add chopped seaweed and white sesame seeds; if you want to add vegetables, you can add broccoli, corn or mushrooms in the last few minutes.
Frequently Asked Questions
Can I make this without a claypot?
You can use a thick-bottomed small pot or a cast iron pot. However, different cookware conducts heat at different speeds, so you need to shorten the time when making the rice crust to avoid burning the bottom of the pot.
Does the salmon need to be pan-fried first?
You can cook it directly in the claypot, but pan-frying the skin first makes the aroma and texture significantly better, and the finished dish looks more attractive.
How should I thaw the salmon fillet?
It is recommended to thaw slowly in the refrigerator while still in the packaging. Once completely thawed, remove from packaging, pat the surface dry and cook. Do not leave it at room temperature to thaw for a long time.
Can I put a whole 400g salmon fillet in at once?
Yes, but cutting it into 3 to 4 pieces will help it heat more evenly and make it easier to share among the family. If cooking the whole fillet, you may need to slightly extend the baking time depending on the thickness of the fillet.
Let's try making this pot of salmon rice tonight
One 400g pack of Atlantic salmon fillet, paired with common household ingredients, makes for a family dinner with tender fish, rich buttery garlic aroma, and crispy rice.
Check latest prices and availabilityIngredients and cooking times are for reference only; actual times should be adjusted according to fillet thickness, cookware, and heat level. Salmon must be thoroughly cooked before consumption.
400g skin-on large portion View Salmon Fillet Now →