Creamy Salmon Risotto Recipe with Lemon and Parmesan

This Salmon Risotto is creamy, comforting, and topped with tender, flaky salmon. Quick to prepare in under 30 minutes, it’s a perfect, family-friendly weeknight meal.

Recipe Difficulty – Very Easy

Why this recipe works

If you love risotto and seafood, salmon risotto is a delightful combination. The natural creaminess of Arborio rice pairs beautifully with flaky salmon. This recipe cooks in a single pan, keeping prep and cleanup minimal while delivering rich flavour and satisfying texture.

Ingredients to make Salmon Risotto

1. Extra-virgin olive oil – for frying and flavour.
2. Salmon fillet – skinless, cooked and flaked.
3. Butter – unsalted for better salt control.
4. Shallot – provides a mild onion note.
5. Garlic clove – crushed for depth of flavour.
6. Arborio rice – short-grain rice that creates a creamy risotto.
7. Chicken stock – the cooking liquid to infuse the rice.
8. Lemon – juice and zest brighten the dish.
9. Frozen peas – add colour and sweetness; use straight from the freezer.
10. Grated Parmesan cheese – stirred in and sprinkled on top (dairy-free option possible).
11. Salt and pepper – to taste.

See the recipe card below for exact quantities.

Substitutions

• Protein: Swap salmon for another fish, shrimp, chicken, steak, tofu, or extra vegetables. Smoked salmon can be stirred in at the end for a faster option.
• Shallot: Use a small onion if you prefer.
• Stock: Chicken stock can be replaced with vegetable stock or broth for a vegetarian version.

Variations

• Spicy: Season the salmon with red pepper flakes or a pinch of cayenne.
• Deluxe: Add mushrooms or extra vegetables and finish with fresh herbs like dill. A splash of dry white wine (sauvignon blanc, chardonnay, pinot grigio) early in cooking adds complexity.
• Kid friendly: Omit salmon from portions for picky eaters or substitute a preferred protein.

How to make Salmon Risotto

Step 1: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season salmon with salt and pepper and fry until it easily flakes, about 8–10 minutes total.

Step 2: Remove the salmon, flake with a fork, and set aside.

Step 3: In the same skillet, add the remaining oil and 1 tablespoon butter. Sauté chopped shallot and garlic for 2–3 minutes until fragrant.

Step 4: Add the Arborio rice and stir to coat it in the oil and butter. Cook 2–3 minutes to toast the edges slightly.

Step 5: Pour in ½ cup of the chicken stock and let it absorb, stirring gently.

Step 6: Add the remaining stock along with the lemon juice and zest. Continue to simmer, stirring occasionally, until the rice is tender and the liquid is absorbed.

Step 7: Stir in frozen peas, the remaining butter, and Parmesan. Keep on low heat until peas are warmed through and the cheese melts.

Step 8: Fold the flaked salmon through the risotto. Season with salt and pepper and finish with extra Parmesan if desired.

Hint: Avoid over-stirring; excessive stirring can make the rice gluey. Stir enough to prevent sticking while allowing the rice’s starches to create a smooth, creamy texture.

Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a little liquid if needed to restore creaminess.

What to serve with Salmon Risotto

• Mashed peas
• Rocket (arugula) salad
• Air-fryer broccoli
• Seeded bread
• Roasted Mediterranean vegetables

Recipe FAQs

More Salmon Recipes

• Air Fryer Salmon
• Asian Salmon Skewers
• Baked Christmas Salmon
• Dairy Free Fish Pie
• Salmon and Broccoli Pasta
• Salmon Tray Bake
• Salmon Burgers
• Salmon Fishcakes
• Salmon Noodles
• Salmon Pie

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