Combine the famous citrus fruits of Sicily and the fact that it is an island, and you get this delicious risotto with chunks of salmon in a zesty sauce with Parmesan cheese. Ready in under 40 minutes, this recipe is simple and incredibly tasty!
I love an easy recipe, where the steps are simple, quick, and don't require too much of my attention. This Sicilian salmon risotto is one of those recipes - and it is also a one-pot meal!
Cook your salmon fillet and set it aside. Then, sautee the white onion, toast the risotto rice, and cook it gently in the vegetable stock. When it is nearly ready, add the lemon zest so its oils can infuse the dish.
Once the rice is perfectly cooked, remove it from the heat and proceed with the mantecatura. Once the butter and Parmesan cheese have been well incorporated into the dish, add your chunks of salmon and fresh parsley. Enjoy it with a glass of white wine and an arugula salad (rocket)!
If you'd like to try risotto recipes that use smoked salmon instead, take a look at our salmon asparagus risotto and mushroom and salmon risotto!
💎 Why This Recipe Works
- The perfect combination of lemon and fish creates a delicious risotto recipe!
- This lemon salmon risotto is ready in under 40 minutes and requires staple ingredients you probably already have at home!
- If you love zesty lemon, try our lemon asparagus risotto and lemon zucchini risotto too!
🛒 Ingredients
- Risotto Rice: I used Carnaroli for this recipe, however, Arborio rice and Vialone Nano will work well too, as they are both types of rice for risotto!
- Salmon Fillet: Choose a salmon fillet with firm, moist flesh; vibrant color; and a fresh, mild scent. Avoid fillets with brown spots, dull color, or fishy odor.
- Lemon: As you will be using the zest, unwaxed lemons are best.
Be sure to check out the recipe card for all the ingredients and instructions you'll need to make this dish. Don't miss out on any of the details!
♻️ Substitutions and Variations
- Onion: White or brown onions work best in this recipe, because of their color, although red onions work well too. You can also substitute for some leek, for a different twist.
- Stock or Broth: I used vegetable stock, however, you can use low-sodium chicken stock too. Beef broth will not work for this recipe.
- Mascarpone: This creamy cheese works wonders with lemon and you can use 2 tablespoons of it instead of the butter and grated cheese.
- Peas: Add 4 tablespoons of frozen peas at the same time you start adding the broth.
👩🏻🍳 How to Make Sicilian Salmon Risotto
- Cook the salmon fillet and break it into pieces. [Picture 1]
- In the same pan, saute the onion until soft. [Picture 2]
- Toast the rice until it changes color. [Picture 3]
- Once the rice is cooked, add the lemon zest. [Picture 4]
- Add the cold butter and Parmesan off the heat. [Picture 5]
- Add the salmon and fresh parsley, and enjoy! [Picture 6]
🙋♀️ People Also Ask [FAQs]
Use wild-caught Atlantic or Alaskan sockeye salmon for rich flavor and firm texture, ideal for Sicilian risotto.
Yes, you can use frozen salmon fillets. Thaw them overnight in the fridge, then pat dry before cooking to ensure even texture and flavor.
Store the risotto with salmon and lemon in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months. Reheat it gently on the stove with a splash of broth or water until warmed through, stirring frequently to maintain a creamy texture. If frozen, thaw it overnight in the fridge before reheating it.
💡 Expert Tips and Tricks
- Mantecatura: Always use fridge-cold butter when adding it at the end. This makes the risotto extra creamy and gives it a nice sheen too!
- Cook The Salmon Separately: Cooking the salmon separately makes it easier, as you don't risk overcooking it and drying it out. If you are in a hurry, you can do this in a separate pan while you cook the risotto, although you will miss out on the oil being flavored.
🍴 More Delicious Recipes to Try
🍽️ Recipe
Sicilian Salmon Risotto with Lemon Zest
Ingredients
- 160 g Risotto Rice Arborio or Carnaroli
- 120 g Salmon Fillet
- 1 tablespoon Extra Virgin Olive Oil
- ½ White Onion finely chopped
- ¾ Zest of a Lemon
- 1 tablespoon Parmesan Cheese grated
- 1 tablespoon Butter
- 600 ml Vegetable Stock
- 1 tablespoon Fresh Parsley chopped
- Salt and Pepper to Taste
Instructions
- Prepare the broth in a saucepan and bring it to a light simmer. Keep it warm throughout the cooking process, as it will need to be gradually added to the lemon salmon risotto.
- Heat the extra virgin olive oil in a frying pan over medium heat. Once hot add the salmon fillet, placing it on its skin. The oil should be hot enough that you hear sizzling when adding the fish.
- Cook the salmon on its skin for 3-4 minutes, then cover the pan with a lid and reduce the heat to low. Do not turn or shake the salmon, simply leave it in the pan on its skin.
- Continue cooking the fish until thoroughly done. Do not overcook it, as it will become dry. This step will take approximately 10-12 minutes.
- Remove the salmon from the pan and separate the meaty part from the skin. The skin should be very easy, as the skin should be very crisp. Break the salmon into bite-sized chunks, and leave it in the separate plate.
- The frying pan will have the oil and some fish broth in it. Add some more oil if required, although it shouldn't be the case. Heat it up again on low-medium heat.
- Add the finely chopped onion and a pinch of salt to the frying pan. Sautee until the onion is soft and translucent.
- Increase the heat to high and add the risotto rice to the pan. Mix well, and toast the rice until it starts to change color, ensuring each grain is coated in oil. (Approximately 1-2 minutes)
- OPTIONAL: Add ¼ cup of dry white wine, like Sauvignon Blanc or Pinot Grigio, and stir well, keeping the heat high until all the wine has evaporated. Once done, quickly move on to the next step.
- Reduce the heat to low, and add a ladle of broth to the risotto. Maintain a gentle simmer, and continue adding broth as soon as it is nearly all absorbed, stirring frequently (every minute or two).
- Keep on adding the vegetable stock and stirring until the risotto rice is cooked. This will take approximately 18-20 minutes.
- When you add the last ladle of stock to the risotto, add the lemon zest too. Mix well, allowing the oils from the zest to be extracted.
- Once cooked, remove the lemon salmon risotto from the heat. Add the cold butter and grated Parmesan cheese to it. Mix well until the ingredients are well incorporated into the rice.
- Taste the rice for seasoning and, if desired, add some freshly ground black pepper to it.
- Allow the lemon risotto to rest for a couple of minutes, then add the salmon pieces and serve with a sprinkle of fresh parsley on top.
- You can also add a little more zest on top for presentation. Enjoy!
Notes
- Storage and Reheating: Store the lemon and salmon risotto in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months. Reheat it gently on the stove with a splash of broth or water until warmed through, stirring frequently to maintain creamy texture. If frozen, thaw it overnight in the fridge before reheating it.
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