Blackened Salmon with Cajun Rice
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.
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.