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Make this Salmon Risotto in under 40 minutes, without constant stirring. With lemon, leeks and parsley it's loaded with flavor and an easy dish that seems fancy. Perfect for dinner parties, and quick & easy enough for a weeknight!

Never is risotto better than when made with seafood! And this salmon risotto is no exception. Creamy, lemony and delicious - and oh, so easy to make!
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Why you will love this recipe
- It's quick - all done in under 40 minutes
- It's easy - just follow my tips!
- It's pretty hands off and cooks itself without constant stirring
- So delicious with rich salmon complemented by lemon and leeks
- Lemon juice adds acidity and cuts the heaviness
- Lemon zest adds even more lemon flavor
- It's a dish that is sure to impress - and no one needs to know how easy it really was to make
What you need to make it
Ingredient notes & substitutions
- Shredded Parmesan cheese can be substituted for another similar style hard cheese
- Salmon filet can be fresh or thawed from frozen, and substituted for cold or hot smoked salmon. If using smoked salmon, don't cook it, just add it to the risotto at the end.
- Dry white wine - the better the wine, the better the risotto, so choose one you really enjoy
- Butter can be swapped for olive oil
- Fish stock is always best when homemade, but I usually use store bought bouillon cubes and follow the instructions on the package to get the right amount of liquid stock
- Risotto rice - I usually use Avorio, Arborio or Carnaroli rice
- Leek can be subsituted for other onions - the best choice is shallots
How to make it
Making this salmon risotto is done in three steps: cooking the salmon, cooking the risotto, and putting it all together.
How to cook the salmon
- Melt half of the butter in a pan over medium-high heat and add in the salmon cubes. Season with salt and black pepper, and mix.
- Cook for a few minutes until the salmon has a nice color on the outside and is cooked almost through. Then remove from the heat and set aside for now.
How to cook the risotto
- In the same or another pan, melt the remaining half of the butter over medium heat. Then add leeks and garlic cloves.
- Sauté for two minutes until the leeks have softened and absorbed a lot of the butter
- Add the rice and mix well
- Cook the rice for about a minute, until it has absorbed most of the butter
- Raise the heat to medium-high and pour in the wine
- Mix and let the wine cook off for 1 minute
- When done, the pan should look almost dry again
- Pour in the fish stock - reserving half a cup or 1 dl to add later on, if needed
- Mix and scrape down any rice and bits of leek that are stuck to the sides. Bring to a simmer, then lower the heat to keep a slow simmer. Cook for 16-18 minutes. Do not stir again - but with a few minutes left, test the risotto to see if it's done. If not, let it cook a few more minutes. If at any point it starts looking dry, add the rest of the fish stock.
- The risotto is done when the rice is almost cooked through - then turn off the heat
- Remove the garlic cloves
- Mix in the shredded parmesan
How to put it all together
- Add in the cooked salmon cubes
- Add in the lemon juice and zest
- Add in parsley
- Mix well, taste test, add more seasoning if needed, then serve your salmon risotto immediately!
Tips & tricks
- Don't wash the rice - you need all the starch from the grains to make the risotto creamy
- Don't cook your salmon all the way through as it will keep cooking after you remove it from the heat
- For maximum salmon flavor cook the salmon in the same pan as the risotto - just remove it when done and add more butter to make the risotto
- For less salmon flavor cook the salmon in a separate pan
- Only mix once after adding the fish stock and bringing to a slow simmer, then leave it until done
- Cook it slow - you want it to stay at a slooow simmer
- Risotto is usually done before you think it is - when you test it and think "almoooost... just another minute!" that's when it's done
- Store leftovers in the fridge in an airtight container for up to 4 days
Recipe FAQ
Risotto gets its creamy texture from the starch in the risotto rice combining with the stock and other liquids.
I do not recommend freezing salmon risotto as this destroys the texure. However, it will still be fine to eat and the taste will still be good, so it is still possible to do.
Yes, you can reheat salmon risotto. For best results, reheat it slowly. Keep in mind that reheating it will likely change the texture slightly.
More Quick & Easy Risotto Recipes
- Apple Risotto with Marcona Almonds
- Mushroom Truffle Risotto
- Shrimp and Asparagus Risotto
- Smoked Salmon Risotto with Asparagus & Lemon
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Recipe
Salmon Risotto with Leeks & Lemon
Print RateIngredients
- 2 tablespoon butter divided
- ⅔ lb salmon filet diced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ leek chopped
- 2 garlic cloves peeled and slightly crushed, but in one piece
- 1 cups risotto rice
- 1 cups dry white wine
- 2½ cups fish stock divided
- 1 cups shredded Parmesan cheese
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1 handful flat leaf parsley chopped
- salt and pepper according to taste
Instructions
- Melt half the butter in a pan over medium-high heat. Add the cubed salmon and season with salt and pepper. Cook for two minutes or until the salmon has a nice color on the outside and is almost cooked through. Then remove the salmon from the pan and set aside for now.2 tablespoon butter, ⅔ lb salmon filet, ½ teaspoon salt, ½ teaspoon black pepper
- Place the same pan (or another, for less salmon flavor) over medium heat and add in the rest of the butter. When melted, add in the chopped leeks and the garlic cloves. Mix and sauté for two minutes.½ leek, 2 garlic cloves
- Add in the rice, mix, and cook for a minute or until the butter has been absorbed.1 cups risotto rice
- Raise the temperature to medium-high and pour in the wine. Cook it off while stirring, until it is almost completely evaporated. This takes about 1 minute.1 cups dry white wine
- Lower the heat to medium and add in all fish stock except a ½ cup (100 ml). Bring to a slow simmer and lower the heat to low to maintain a slow simmer. Mix well once and then leave it to simmer until done, 16-18 minutes. Keep an eye on it so it doesn't get dry - if it does, add more stock. With two minutes left, start tasting it to make sure you don't overcook the rice.2½ cups fish stock
- When the risotto is finished, remove the garlic cloves and mix in the shredded Parmesan cheese. Follow with the cooked salmon cubes, lemon zest, lemon juice and chopped parsley. Mix well, then taste test and adjust seasoning if needed. Serve immediately!1 cups shredded Parmesan cheese, 1 tablespoon lemon juice, 1 tablespoon lemon zest, 1 handful flat leaf parsley, salt and pepper
Equipment needed for this recipe
- Measuring cups (metric or US)*
Video
Notes
Ingredient notes & substitutions
- Shredded Parmesan cheese can be substituted for another similar style hard cheese
- Salmon filet can be fresh or thawed from frozen, and substituted for cold or hot smoked salmon. If using smoked salmon, don't cook it, just add it to the risotto at the end.
- Dry white wine - the better the wine, the better the risotto, so choose one you really enjoy
- Butter can be swapped for olive oil
- Fish stock is always best when homemade, but I usually use store bought bouillon cubes and follow the instructions on the package to get the right amount of liquid stock
- Risotto rice - I usually use Avorio, Arborio or Carnaroli rice
- Leek can be subsituted for other onions - the best choice is shallots
Tips & tricks
- Don't wash the rice - you need all the starch from the grains to make the risotto creamy
- Don't cook your salmon all the way through as it will keep cooking after you remove it from the heat
- For maximum salmon flavor cook the salmon in the same pan as the risotto - just remove it when done and add more butter to make the risotto
- For less salmon flavor cook the salmon in a separate pan
- Only mix once after adding the fish stock and bringing to a slow simmer, then leave it until done
- Cook it slow - you want it to stay at a slooow simmer
- Risotto is usually done before you think it is - when you test it and think "almoooost... just another minute!" that's when it's done
- Store leftovers in the fridge in an airtight container for up to 4 days
Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
Gina
Two of my favorite things: risotto & salmon! Definitely giving this a try - it would be a perfect cooler weather comfort food.
Emmeline Kemperyd
Let me know how it turns out for you, Gina!
Beth Sachs
I love that this risotto recipe is no stir! Salmon and lemon go so well together.
Emmeline Kemperyd
Right?! And I love this flavor combo as well!
Charla
I'm going to make this dish for my sister in law who loves risotto. Thank you!
Emmeline Kemperyd
Oh let me know how she likes it!
veenaazmanov
Love this recipe and love the combination of Salmon. Delicious and so easy and cheesy too.
Emmeline Kemperyd
Thank you Veena!
Anjali
I have never made risotto at home before but your recipe has inspired me to give it a try!! Really appreciate your detailed directions and tips!
Emmeline Kemperyd
So happy to hear that Anjali - definitely give it a try, and please let me know how it turns out!
Jill
Love your process photos. This flavor combination for risotto sounds amazing!
Emmeline Kemperyd
Thank you Jill!
Sophie
This is awesome. My sister lovers seafood and she will love this easy risotto recipe. Thanks a lot.
Emmeline Kemperyd
Thank you for commenting, Sophie!
Anita
We love salmon at home, and everyone declares this dish needs to be in the rotation too! 🙂
Emmeline Kemperyd
Love to hear that Anita!
Colleen
I would happily eat risotto every day, and we eat a lot of salmon, too. I never would have thought to put them together, so thanks for the inspiration.
Emmeline Kemperyd
Thank you for commenting Colleen!
Courtney | Love & Good Stuff
This risotto sounds really lovely! I am a big fan of salmon and risotto - I can't believe I haven't had a salmon risotto before! I can't wait to try this one!
Emmeline Kemperyd
I knooow I had the same feeling when I thought up this dish! Such a good combination! Hope you'll love it!