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    Crusted Salmon & Rice Recipe

    High Protein

    Crusted Salmon Recipe

    • Seafood
    • Seafood
    • Long Grain & Wild
    • Flavored Grains
    • Bake
    • 30 - 45 MIN
    Crusted Salmon & Rice Recipe
    • Servings
    • Prep
      30 – 45 min
    • Salty


    About this dish

    Calling all salmon lovers! From the potato chip crust to the blend of spices, this will become one of your very favorite salmon recipes.


    • 3 salmon fillets (5 ounces each)
    • 1 box UNCLE BEN’S® Long Grain & Wild Rice, Original Recipe
    • 1 medium onion, diced
    • 1 cup quartered crimini mushrooms
    • Salt and pepper to taste
    • 1/2 cup crumbled baked potato chips
    • 2 tablespoons olive oil
    • 6 sprigs thyme
    • 2 cloves garlic, minced
    • 2 cups red wine
    • 1 15-ounce can beef or vegetable broth
    • 1 cup quartered shitake or white mushrooms


    1. Cook rice according to package instructions and preheat oven to 350°F.
    2. While rice is cooking, prepare the red wine sauce. Sauté onion and 3 sprigs of thyme in 1 tablespoon of olive oil. Add red wine and broth; reduce liquid to 1 cup. Strain sauce through fine sieve and keep warm.
    3. Make mushroom ragout by heating the remaining 1 tablespoon of oil in a saucepan. Stir in mushrooms, leaves  from remaining thyme sprigs and garlic and cook until mushrooms are browned. Combine mushroom mixture and 1/2 cup of the wine sauce with cooked rice; set aside.
    4. Brush salmon with oil and season with salt and pepper. Gently press crumbled potato chips on top of each piece of salmon. Bake on cookie sheet for 8-10 minutes.
    5. To serve, drizzle some wine sauce on each plate and top with rice and mushroom mixture. Top with a piece of salmon and drizzle with remaining sauce.


    Amount per serving (3 total)

    Calories: 670
    Total Fat : 19g 29%
    Saturated Fat : 3g 15%
    Trans Fat : 0
    Sodium: 1380mg 57%
    Carbohydrates: 54g 18%
    Dietary Fiber: 3g 12%
    Sugars: 6g
    Protein: 38g
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