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Grilled Salmon on a bed of vegetables and rice on a white plate

Grilled salmon with brown rice

Looking for a simple but delicious meal pleaser? Look no further than this tasty and nutritious grilled salmon dish perfect for a summer BBQ with friends and family.


Serves: Serves 4

Number of ingredients: 15 Ingredients

To prep: 15 Minutes Prep

To cook: 10 Minutes Cook

Difficulty: Medium

Nutrition per serving

  • Energy : 2420kJ

  • Protein: 33.2g

  • Fat (total) : 24.1g

  • - Saturated Fat: 5g

  • Carbohydrate (total): 54.6g

  • - Sugar: 268g

  • Fibre: 6.3g


2 cups cooked brown rice (from 1 cup uncooked rice)

6 spring onions, thinly sliced (include green tops)

1 medium red capsicum, seeded and finely diced

1 medium yellow capsicum, seeded and finely diced

1/2 cup chopped parsley

1/2 cup currants

4 x 100g salmon fillets

Olive or canola oil spray

1 bunch bok choy, quartered

1/2 cup unsalted roasted cashews (70g), roughly chopped, to serve



1 tablespoon salt-reduced gluten free soy sauce

2 teaspoons balsamic vinegar

2 teaspoons honey

1 teaspoon sesame oil

Juice of 1/2 a lemon


  1. In a large bowl, mix together cooked rice, spring onions, capsicums, parsley and currants.
  2. To make dressing, combine soy sauce, vinegar, honey, sesame oil and lemon juice in a cup. Pour over salad and stir through well.
  3. Place a metal steamer into a large saucepan with a few centimetres of water. Add bok choy and bring to the boil. Steam with lid on for 3 minutes or until tender.
  4. Meanwhile heat a griddle, barbeque grill or large non-stick frypan on high. Lightly spray each side of salmon with oil, season with pepper. Reduce heat to medium and cook salmon for 3 minutes each side until golden brown and just cooked.
  5. Top rice salad with cashews then spoon onto serving plates. Add bok choy and salmon fillets; serve immediately.