Creamy Lemon Salmon Risotto (30-Minute Dinner)

This Creamy Lemon Salmon Risotto is a rich yet refreshing seafood dinner that comes together easily in one pan. Perfect for busy weeknights or a weekend treat.

Published: 7/24/2026

Creamy Lemon Salmon Risotto

This vibrant, citrusy risotto proves that making restaurant-quality seafood at home doesn’t have to be complicated. By cooking the salmon separately and folding it in at the very end, the fish stays incredibly tender and flaky, perfectly complementing the creamy, al dente arborio rice.

Ingredients (4 servings)

• 1.5 cups (300 g) arborio or carnaroli rice
• 14 oz (400 g) fresh salmon fillet, skinless
• 1 medium yellow onion, finely chopped
• 2 garlic cloves, minced
• 4 cups (1 liter) hot vegetable or seafood broth
• 2/3 cup (150 ml) dry white wine
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 cup (100 g) grated Parmesan cheese
• Zest and juice of 1 organic lemon
• 1 tsp kosher salt
• 1/2 tsp black pepper
• Fresh dill for garnish

Instructions

1. Finely chop the onion and garlic. Cut the salmon into bite-sized cubes.
2. In a large, deep skillet or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic, sautéing until softened and translucent.
3. Add the arborio rice to the skillet and toast it for 1-2 minutes, stirring constantly until the edges of the grains turn translucent.
4. Pour in the white wine and stir until the liquid is almost completely absorbed.
5. Begin adding the hot broth one ladle at a time, stirring frequently. Wait until each ladle of broth is mostly absorbed before adding the next. This process takes about 18–20 minutes.
6. While the risotto cooks, melt the butter in a separate small skillet over medium heat. Quickly pan-fry the salmon cubes for 3-4 minutes until just cooked through. Set aside.
7. Once the rice is al dente and creamy, remove the skillet from the heat. Stir in the grated Parmesan, lemon zest, and lemon juice.
8. Gently fold the cooked salmon into the risotto. Season with salt and pepper to taste.

Serving

Serve immediately in warm bowls, garnished with fresh dill and extra Parmesan cheese.

Pro Tips

• Hot Broth: Always keep your broth simmering in a separate pot. Adding cold broth to the risotto lowers the cooking temperature and ruins the creamy texture.
• The Salmon: Adding the salmon at the very end ensures it doesn’t overcook or break apart into mush.

Categories: mains, seafood