Salmon Corn Rice Skillet
Canned salmon and corn join rice in a skillet meal with a small ingredient list. It is a way to put cooked fish into dinner without a separate sauce or side dish. Keep the salmon in flakes as you fold it through, and make sure the rice has the liquid and cooking time its packet calls for before serving.
North American · Preparation time: 10 min · Cook time: 25 min · Total time: 35 min · 2 servings · Easy
Recipe timing and yield are estimates. This recipe has not been kitchen-tested.
Ingredients
- 140 g Uncooked white rice
- 200 g Drained canned salmon
- 140 g Frozen sweetcorn
- 70 g Yellow onion
- 15 ml Olive oil
- 310 ml Water
- 2 g Fine salt
- 20 ml Lemon juice
Allergens listed for these ingredients · Fish. Check package labels.
Preparation notes
- Cook frozen corn according to its packet instructions, allowing additional time if needed. A short final warming step is not a substitute for the product’s cooking directions.
Step-by-Step Instructions
- Dice onion and soften it in oil in a lidded skillet. Rinse rice and stir it into the onion.
- Add measured water and salt, bring to a boil and cover. Cook over low heat according to the rice packet, adding corn for the final five minutes.
- Drain salmon and remove skin and hard bones. Fold flakes into the rice, cover and heat until the fish and corn are hot throughout. Finish with lemon juice.
Official food storage reference
Equipment
Kitchen scale, measuring jug, knife, cutting board, skillet, saucepan or pot sized for the ingredients, sieve or colander, spatula or spoon.
Storage
Keep perishable ingredients refrigerated according to their labels. Serve promptly. Chill cooked leftovers promptly in shallow covered portions and consult the official storage chart for the food type.
For perishable foods and leftovers, U.S. FDA guidance calls for prompt refrigeration, no more than two hours at room temperature (one hour above 32°C/90°F), and a refrigerator at or below 4°C/40°F. Follow the product label and local guidance. Smell and appearance alone cannot establish safety.
FDA handling and storage conditions
Ingredient substitution
Keep uncooked rice in the first simmer and cooked canned salmon in the final heating step. Reversing either to cooked rice or raw fish requires a different sequence.
Editorial guidance, not kitchen-tested. Check product labels and allergens after any change. These notes do not change automatic inventory matching.
Ingredient substitution principles (Colorado State University Extension)Cooking Tips
Read through the method and measure the ingredients before heating the pan. Use the listed equipment and check the recipe-specific handling notes above.
FAQ
Can I change the serving count?
Use the Recipe Converter linked below to scale ingredient quantities. Pan capacity and cooking times do not scale in direct proportion.
Is this an exact photograph of this recipe?
Where available, the credited image is a representative photograph. The caption explains known presentation differences; use the written ingredients and instructions.