If you’re craving a restaurant-worthy meal that’s ready in under 30 minutes, this Blackened Salmon with Cajun Rice is about to become your new go-to. Juicy salmon fillets coated in a smoky, spicy crust sit on a bed of bold Cajun-seasoned rice—it’s a flavor explosion that’s surprisingly easy to pull off. Whether you’re cooking for a weeknight dinner or impressing guests, this dish delivers every time. Let’s dive in!
Why You Will Love This Recipe
This recipe is perfect for anyone who loves big, bold flavors without complicated steps. The salmon cooks quickly in a hot skillet, creating that crispy, blackened crust we all crave, while the Cajun rice simmers away with minimal effort. Plus, it’s customizable: dial the spice up or down, swap veggies, or use whatever protein you have on hand. It’s a one-pan wonder (well, almost) that feels fancy but fits into even the busiest schedules.
Ingredients:
- For the salmon: 4 salmon fillets (6 oz each), 2 tbsp smoked paprika, 1 tbsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1 tsp cayenne pepper (adjust to taste), 1 tsp salt, 1⁄2 tsp black pepper, 2 tbsp olive oil or butter.
- For the Cajun rice: 1 cup long-grain white rice, 2 cups chicken broth, 1 red bell pepper (diced), 1 small onion (diced), 2 garlic cloves (minced), 1 tbsp Cajun seasoning, 1 tbsp olive oil, chopped parsley or green onion for garnish.
Ingredient Prep Guide
Salmon: Pat the fillets completely dry with paper towels—this helps the seasoning stick and ensures a crisp crust. Remove any pin bones with tweezers if needed. Let the salmon sit at room temperature for 10 minutes before cooking.
Cajun seasoning: If using store-bought, check the salt content. Many blends are salty, so you may need to reduce added salt in the rice. For homemade, mix 2 tsp paprika, 1 tsp garlic powder, 1⁄2 tsp each of oregano, thyme, onion powder, and a pinch of cayenne.
Rice: Rinse the rice under cold water until the water runs clear. This removes excess starch and prevents gummy rice. Dice the veggies evenly so they cook uniformly.
Equipment & Tools
- Large skillet (cast iron works best for blackening)
- Medium saucepan with lid
- Mixing bowls
- Tongs
- Wooden spoon
Step-by-Step Instructions
Step 1: Start the Cajun rice. Heat 1 tbsp olive oil in the saucepan over medium heat. Add diced onion and bell pepper, sauté until softened (about 3 minutes). Stir in garlic and Cajun seasoning, cooking just until fragrant (30 seconds). Add rinsed rice and toast for 1 minute, then pour in broth. Bring to a boil, reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let steam, covered, for 5 minutes.
Step 2: While the rice cooks, mix the blackening spices. In a small bowl, combine smoked paprika, garlic powder, onion powder, thyme, cayenne, salt, and pepper. Press the salmon fillets into the spice mix, coating all sides thickly.
Step 3: Heat a large skillet over high heat. Add 2 tbsp oil—it should shimmer but not smoke. Carefully place the salmon skin-side up (if skinless, place seasoned side down) in the skillet. Sear for 3-4 minutes until a dark crust forms. Flip gently using tongs and cook the other side for 2-3 minutes, depending on thickness. The salmon is done when it flakes easily but remains slightly pink in the center.
Key Details
Total Time: 30 mins (Prep: 10 mins | Cook: 20 mins)
🍽️ Servings: 4 people
⚙️ Equipment: Skillet, saucepan, mixing bowls
Serving Suggestions
Plate the Cajun rice first, then top with a blackened salmon fillet. Garnish with fresh parsley or green onions for a pop of color. A squeeze of lemon brightens the rich flavors. Pair with simple roasted green beans, a crisp salad, or garlic bread to soak up any extra spices. This dish works equally well for casual dinners or special occasions—it’s all about the presentation!
Pro Tips
🔥Hot pan, don’t panic: The key to that signature blackened crust is a screaming-hot skillet. If your spices start to smoke a little, that’s normal—just turn on your vent fan! But watch closely to avoid burning. If the spice coating looks too dark too fast, reduce the heat slightly.
🍚Rice rescue: If your rice is undercooked, add 2 tbsp broth, cover, and let it steam off the heat for another 5 minutes. If it’s soggy, spread it on a baking sheet and pop it in a 350°F oven for 5 minutes to dry out.
Storage and Reheating Instructions
Store leftover salmon and rice
Blackened Salmon with Cajun Rice
Ingredients
- 4 salmon fillets 6 oz each
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp cayenne pepper
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil or butter
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 red bell pepper diced
- 1 small onion diced
- 2 garlic cloves minced
- 1 tbsp Cajun seasoning
- 1 tbsp olive oil
- chopped parsley or green onion for garnish
Instructions
- Start the Cajun rice. Heat 1 tbsp olive oil in the saucepan over medium heat. Add diced onion and bell pepper, sauté until softened (about 3 minutes). Stir in garlic and Cajun seasoning, cooking just until fragrant (30 seconds). Add rinsed rice and toast for 1 minute, then pour in broth. Bring to a boil, reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let steam, covered, for 5 minutes.
- While the rice cooks, mix the blackening spices. In a small bowl, combine smoked paprika, garlic powder, onion powder, thyme, cayenne, salt, and pepper. Press the salmon fillets into the spice mix, coating all sides thickly.
- Heat a large skillet over high heat. Add 2 tbsp oil—it should shimmer but not smoke. Carefully place the salmon skin-side up (if skinless, place seasoned side down) in the skillet. Sear for 3-4 minutes until a dark crust forms. Flip gently using tongs and cook the other side for 2-3 minutes, depending on thickness. The salmon is done when it flakes easily but remains slightly pink in the center.
