This One-Pot Steamed Tomato Salmon Rice completely changed the way I cook fish! Even though I love sushi, I’ve never been a fan of the smell or taste of cooked fish. Here I combined 3 simple cooking techniques into one pot to make salmon something I actually look forward to eating.

Instead of cooking the rice in plain water, it’s simmered with fresh tomatoes, which infuse the rice with flavor, while making lycopene (the primary antioxidant in tomatoes) more bioavailable.
The natural acidity of tomatoes helps reduce the fishy-smelling compounds in salmon by altering them at the chemical level, creating a cleaner, milder flavor without needing to rely on heavy seasonings.
Finally, gently steaming the salmon over the rice helps preserve nutrients while minimizing the formation of potentially harmful compounds that can develop with high-heat cooking methods.

The result is fluffy, flavorful rice, clean-tasting salmon, minimal cleanup, and an easy one-pot meal that’s nourishing and nutritious!

One-Pot Steamed Salmon Tomato Rice

This one-pot steamed tomato salmon rice is a healthy meal made with tomato-infused rice and gently steamed salmon for a flavorful, nutrient-rich dinner with minimal cleanup.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Servings people

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Ingredients

1 tsp avocado oil
½ Tbsp garlic, minced
1 Tbsp tomato paste
2 roma tomatoes, diced
1 cup rice
½ cup water
½ Tbsp chicken powder
1 tsp fish sauce
1 tsp soy sauce
5 oz salmon fillet
Salt and pepper to taste

Garnish

Sesame seeds
Green onion

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Instructions
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Rinse the rice 3-4 times until the water runs mostly clear. Set aside.
Heat oil in a stoneware pot over medium heat. Add the garlic and sauté for 1–2 minutes until fragrant.
1 tsp avocado oil, ½ Tbsp garlic
Stir in the tomato paste and cook for 1 minute to deepen the flavor.
1 Tbsp tomato paste
Add the tomatoes and cook until they begin to soften and release their juices.
2 roma tomatoes
Stir in the rice, then pour in the water. Season with the chicken powder, fish sauce, and soy sauce, mixing until evenly combined.
1 cup rice, ½ cup water, ½ Tbsp chicken powder, 1 tsp fish sauce, 1 tsp soy sauce
Place the salmon fillet on top of the rice mixture.
5 oz salmon fillet
Bring the liquid to a boil, then cover and reduce the heat to a low simmer.
Cook for 25–30 minutes, or until the rice is tender and the salmon is fully cooked. To prevent sticking or uneven cooking, you can occasionally lift the lid and gently shift the rice during cooking.
Garnish with salt and pepper to taste, sesame seeds, and green onion.
Salt and pepper to taste, Sesame seeds, Green onion

Keyword Biohacking, Nutrition, Seafood

Hi, I’m Tam!

I’m a Vietnamese American and the creator behind this recipe blog. I was previously a scientist but now do recipe development and content creation. I turned my love for research and food into intentional, science-backed cooking…

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