Jamie Oliver’s Salmon Risotto is a creamy, comforting dish that blends rich flavors of fresh salmon with the light zing of lemon and the soft, starchy goodness of risotto rice. It’s not a complicated recipe but it does call for a little patience. Like most risottos, it’s all about slow cooking and building layers of flavor one ladle at a time.
The beauty of Jamie’s version? It’s homely but elegant. Perfect for a quiet dinner or when you want to impress without making a big fuss. The salmon is usually poached or pan-fried, flaked into tender bites, then folded gently into the creamy rice. Herbs like dill or parsley often show up too, adding a nice brightness.
Jamie Oliver Salmon Risotto Recipe
Ingredients Needed
Here’s what you’ll need to make it Jamie’s way (or as close as we can get):
Core Ingredients
- 1 to 2 salmon fillets (fresh, skinless if possible)
- 300g Arborio or Carnaroli rice (risotto rice is key)
- 1 medium onion, finely chopped
- 1 clove of garlic, minced
- 1L hot vegetable or chicken stock (homemade is best but cubes work)
- 1 small glass of dry white wine (optional but worth it)
- 1 lemon (zest and juice)
- 40g Parmesan cheese, grated
- Olive oil
- A knob of butter
Extras For Flavor
- Fresh herbs (dill, parsley or chives work well)
- A handful of peas (Jamie sometimes adds this for color and sweetness)
- Sea salt and black pepper
That’s it. No cream, no heavy sauces. The creaminess comes from the rice and a final swirl of butter and cheese.
Equipment Needed
You don’t need a fancy kitchen setup. Just the essentials:
- A large, wide pan or deep skillet (non-stick if possible)
- A small saucepan for the stock
- A ladle
- A wooden spoon or silicone spatula (for constant stirring)
- A sharp knife and chopping board
- Microplane or fine grater (for lemon zest and Parmesan)
That’s all. Risotto is more about patience than gadgets.
How To Make Jamie Oliver’s Salmon Risotto
Here’s where the magic happens. The steps are simple but timing matters.
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Prep your ingredients.
Chop your onion and garlic. Zest your lemon. Get your stock hot and keep it simmering.
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Start the base.
Heat olive oil in your pan. Sauté the onion on medium-low heat until soft and translucent, about 10 minutes. Add the garlic and stir for a minute.
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Toast the rice.
Pour in the rice and stir it around. Coat every grain in that lovely oniony oil. You’ll hear it crackle. After a minute or two, add the wine if using. Let it sizzle until mostly evaporated.
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Add stock, bit by bit.
This part needs patience. Add a ladleful of hot stock and stir. Once it’s mostly absorbed, add another. Keep going like this, stirring often. It takes about 20 minutes.
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Cook the salmon.
While the rice is cooking, pan-fry or gently poach your salmon fillets. Season them well. Cook until just done, then flake into big chunks.
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Fold in the flavor.
When the rice is almost done (soft with a little bite), stir in the flaked salmon, lemon zest, peas if you’re using them and a touch of lemon juice. Taste for seasoning.
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Finish creamy.
Turn off the heat. Add a knob of butter and grated Parmesan. Stir gently, cover and let it sit for a few minutes. That’s your creamy finish.
What I Learnt
Making Jamie Oliver’s salmon risotto taught me a few things. First, risotto isn’t hard. it just needs attention. Stirring isn’t just busywork. It actually coaxes out the starch from the rice and gives you that signature creamy texture without adding cream.
Second, fresh salmon goes a long way. You don’t need loads. Just enough to infuse the rice with that buttery, rich flavor.
Third, balance is everything. A splash of lemon and fresh herbs cuts through the richness and keeps the whole dish feeling light and vibrant.
Most of all, I learnt that slowing down in the kitchen is a good thing. You can’t rush a risotto. and that’s part of its charm.
Recipe Tweaks For Jamie Oliver’s Salmon Risotto
Jamie’s salmon risotto is already packed with flavor-creamy arborio rice, tender salmon, fresh herbs. But if you’re looking to level it up or simply tailor it to your taste, there are some clever ways to tweak it.
1. Add citrus at the end.
A little grated lemon zest or a squeeze of lemon juice right before serving brightens everything up. It cuts through the richness and lifts the whole dish.
2. Try smoked salmon.
Instead of poaching fresh salmon, fold in flaked smoked salmon at the end. It gives a deeper, savory hit and that lovely smokiness. Don’t add too early though-smoked salmon doesn’t need cooking and can get tough.
3. Go herby.
Jamie often uses dill or parsley. Both work beautifully. But you could also try tarragon (for a slight anise flavor), chives (for a gentle onion vibe) or even mint for something fresh and unexpected.
4. Add some crunch.
Risotto is creamy and comforting but it benefits from contrast. Toasted pine nuts, crispy salmon skin (yes, really) or even a handful of buttery breadcrumbs on top can make a big difference.
5. Switch up the broth.
Fish stock is classic but if you don’t have it, a good-quality chicken broth or even veggie stock will still give great flavor. For more richness, some folks like to stir in a splash of white wine or a spoonful of crème fraîche near the end.
6. Make it heartier.
Want something more filling? Add peas, asparagus or baby spinach. Stir them in during the last few minutes. They add color and make the dish feel more like a full meal.
Storage Tips For Leftovers
Risotto can be a bit tricky to store because it doesn’t keep that same silky texture once chilled. But that doesn’t mean you should toss the leftovers.
Cool it quickly.
Once your risotto is done, transfer it to a shallow container. Spread it out a bit to help it cool faster. This reduces the risk of it getting gummy or overly sticky in the fridge.
Use airtight containers.
This keeps it from absorbing any funky fridge smells and helps it stay fresh for 2-3 days.
Don’t freeze it-unless you’re okay with a texture change.
Freezing salmon risotto is technically fine but the rice turns a bit mushy and the fish can get dry when reheated. If you’re going to freeze it anyway, reheat gently with a bit of broth or water and stir constantly to bring it back to life.
Repurpose it!
Here’s a secret: leftover risotto makes killer arancini (Italian rice balls). Just roll into balls, stuff with cheese, coat in breadcrumbs and fry or bake. They’re crispy on the outside, gooey on the inside-completely addictive.
What To Eat With Jamie Oliver’s Salmon Risotto?
Salmon risotto is creamy, rich and comforting, so sides should be light and crisp. or refreshing and bright.
1. A zingy salad.
Try a salad of arugula, shaved fennel and orange slices. Toss it in a lemony vinaigrette. That bitter-sweet-tart combo really balances the risotto.
2. Grilled asparagus or green beans.
Keep it simple. A little olive oil, salt and a hot pan or grill. Their snap and charred edges are perfect next to the soft risotto.
3. Roasted tomatoes.
Slow-roast some cherry tomatoes with garlic and thyme. They get sweet and concentrated and their juiciness goes so well with the richness of the rice.
4. Crusty bread.
A hunk of sourdough or a seeded baguette. Not strictly necessary but it’s great for scooping up that last bit of risotto from your plate.
5. A crisp white wine.
Think Pinot Grigio or Sauvignon Blanc. Something with a little acidity to balance the creamy texture of the dish.
FAQs
What Makes Jamie Oliver’s Salmon Risotto Unique?
It combines creamy risotto with fresh salmon, a hint of lemon, and a touch of dill, giving it a fresh, vibrant flavor.
Can I Use Frozen Salmon For Jamie Oliver’s Risotto?
Yes, you can. Just make sure to thaw it properly before cooking for the best texture.
How Long Does Jamie Oliver’s Salmon Risotto Take To Prepare?
It usually takes around 30-40 minutes to make, depending on how fast you chop and cook.
