Last week, I wanted something easy but flavorful for dinner. I had salmon in the fridge, but I was tired of the usual lemon and herbs in my meals. If you love bold flavors, tender fish, and an easy meal that feels a little fancy, you’re going to adore this Blackened Cajun Salmon with Rice recipe. The salmon gets coated in a smoky, spicy Cajun seasoning that forms a gorgeous dark crust when seared, while the rice balances it perfectly with a soft, fluffy texture. It’s quick to make, packed with flavor, and feels like a restaurant dish without the stress.

This recipe is ideal for weeknight dinners, date nights at home, or any day you feel like treating yourself. The spices can be adjusted to your heat preference, and it’s naturally gluten-free if you use gluten-free Cajun seasoning and broth for your rice.

I have tried many ways to cook salmon. I use a cast-iron skillet whenever I want a blackened crust, and olive oil or melted butter always helps the spices stick perfectly. Always make sure your salmon is dry before adding the spice rub, so it sears nicely and stays juicy inside.

You can serve this dish simply with fluffy white or brown rice. Some sautéed or steamed vegetables pair beautifully, like asparagus, broccoli, or green beans. Also, with a squeeze of fresh lemon on top, it brings brightness to the deep flavors of the fish.

It’s Perfect For:

• Quick weeknight dinners when you want a flavorful meal in under 30 minutes.
• Weekend brunches with friends or family who love seafood.
• Date nights at home for an elegant but easy main dish.
• Meal prep lunches, as it stores well in the fridge.
• Impressing guests with minimal effort and maximum taste.

Ingredients

• 4 salmon fillets (6 oz each)
• 2 tablespoons olive oil or melted butter
• 1 tablespoon Cajun seasoning
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• 2 cups cooked white or brown rice
• Fresh lemon wedges, for serving
• Chopped parsley, for garnish

Kitchen Equipment You’ll Need:

• Large skillet or cast-iron pan for searing salmon.
• Medium-sized mixing bowl for the spice rub.
• Measuring spoons and cups for precise seasoning.
• Cooking spatula for flipping salmon without breaking it.
• Saucepan or rice cooker for cooking rice.

How to Make Blackened Cajun Salmon with Rice

Step 1

Prepare the seasoning: In a small bowl, combine Cajun seasoning, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper. Mix well to create a bold, flavorful spice blend that will coat the salmon perfectly.

Step 2

Prep the salmon: Pat the salmon fillets dry with a paper towel. Brush both sides lightly with olive oil or melted butter, ensuring the seasoning sticks evenly. Sprinkle the Cajun spice mix generously over the top and gently press it into the salmon to form a crust.

Step 3

Cook the salmon: Heat a large skillet over medium-high heat. Add a little olive oil or butter to the pan to prevent sticking. Once hot, carefully place the salmon fillets skin-side down (if skin-on) and cook for 4–5 minutes, until the edges start to turn golden and the bottom develops a dark, flavorful crust. Flip the fillets and cook for another 3–4 minutes, or until the salmon is cooked through and flakes easily with a fork.

Step 4

Prepare the rice: While the salmon is cooking, prepare your rice according to package instructions. For extra flavor, cook the rice in chicken or vegetable broth instead of water, and add a pinch of salt and a drizzle of olive oil. Fluff the rice with a fork once cooked to keep it light and airy.

Step 5

Serve the dish: Place a portion of rice on each plate and top with a perfectly blackened salmon fillet. Garnish with fresh parsley and a wedge of lemon to squeeze over the fish for brightness. The combination of the spicy crust and the tender, flaky salmon pairs beautifully with the neutral, fluffy rice.

Step 6

Tips for extra flavor: For more depth, you can sear the salmon in a cast-iron skillet for a stronger blackened crust. Serve with steamed vegetables, a fresh side salad, or roasted potatoes to complete a hearty, satisfying meal.

Tips for Perfect Blackened Cajun Salmon with Rice

• Always pat your salmon dry before seasoning. Wet fish won’t sear properly, and the spices won’t stick. This ensures a beautiful blackened crust.
• Heat your pan well before adding the salmon. A hot pan helps develop that signature dark crust while keeping the inside tender.
• Don’t overcrowd the skillet. Cook in batches if necessary. Crowding causes the fish to steam rather than sear.
• Let the salmon rest for a couple of minutes after cooking. This locks in the juices and makes every bite moist and flavorful.
• Use a gentle hand with cayenne pepper. It’s easy to adjust spice levels. You can always add more later if you like heat.
• Cook rice in broth instead of water for extra flavor. It adds depth and complements the spices on the salmon beautifully.
• Garnish with fresh lemon and parsley. These add freshness and a pop of color that makes the dish feel complete.

Optional Ingredients:

• 1 teaspoon smoked sea salt for added depth and complexity.
• 1 teaspoon brown sugar to balance the heat with sweetness and add a slight caramel flavor.
• 1 tablespoon butter for richer flavor when searing and a silkier texture.
• 1 teaspoon dried thyme or oregano for subtle herbal notes.
• 1 teaspoon paprika for extra smokiness if you want a darker crust.
• 1 teaspoon lime juice to drizzle over before serving for a bright, tangy finish.

How to Serve Blackened Cajun Salmon with Rice

I love serving this salmon right on top of a bed of fluffy rice because it allows the juices from the fish to soak in. The spicy, smoky flavor of the blackened crust pairs beautifully with the neutral taste of the rice. I like to add a few colorful steamed vegetables, like asparagus, bell peppers, or broccoli, to make the plate look inviting and balanced.

I usually place fresh lemon wedges and sprinkle chopped parsley on top before serving. The citrus brightens the smoky spices, while the parsley adds a fresh pop of color and subtle herbal flavor. I also sometimes drizzle a light sauce, like garlic aioli or a lemon-yogurt dressing, for a creamy contrast to the spice.

When I serve this at gatherings or family dinners, I like to arrange the salmon slightly off-center on the rice for a professional, restaurant-style presentation. Each plate feels complete, and it’s easy to add extra sides like a small salad or roasted potatoes. This presentation makes a simple meal feel special and festive.

Is Blackened Cajun Salmon with Rice Healthy?

Yes, it’s a healthy meal choice. Salmon is rich in omega-3 fatty acids, which support heart and brain health, while the protein keeps you full and satisfied.

The rice provides energy-boosting carbohydrates, and if you choose brown rice, you also get fiber. The dish is naturally low in sugar, gluten-free (if using the right ingredients), and packed with protein, making it a balanced option for lunch or dinner.

Variations and Substitutions:

• Spicy Cajun Chicken: Substitute salmon with chicken breasts. Use the same spice rub and pan-sear until fully cooked. Perfect if you don’t eat seafood.
• Blackened Tilapia: Swap salmon with tilapia fillets. Adjust cooking time since tilapia cooks faster but still gets a flaky texture.
• Grilled Version: Instead of pan-searing, grill the salmon over medium-high heat. Brush with olive oil and sprinkle spices, then cook 4–5 minutes per side for a smoky char.
• Low-Carb Option: Serve salmon over cauliflower rice instead of regular rice. It keeps the dish light and keto-friendly, while the spices stay bold.
• Creamy Rice: Stir in a little butter and Parmesan cheese into the rice before serving. Adds a comforting, rich twist to the meal.
• Extra Vegetables: Mix bell peppers, onions, or zucchini into the rice. Adds color, flavor, and nutrition in one step.
• Honey Glaze: Drizzle a small amount of honey over the salmon after cooking. Balances the heat and adds a subtle sweet finish.
• Lemon Herb Version: Add extra lemon juice and chopped fresh herbs to the rice. Complements the Cajun spices for a bright, fresh flavor.

How to Store and How to Reheat

Store leftover salmon in an airtight container in the fridge for up to 3 days. Keep the rice separate if possible, as it reheats more evenly and maintains texture. Avoid leaving the salmon out at room temperature for more than two hours.

To reheat, gently warm the salmon in a skillet over low heat or in the oven at 300°F (150°C) for 5–8 minutes. Microwave in short intervals works too, but cover with a damp paper towel to prevent drying. Reheat rice separately and fluff before serving.

Frequently Asked Questions About Blackened Cajun Salmon with Rice 

Can I use frozen salmon?
Yes, but make sure to thaw it completely before cooking. I usually place it in the fridge overnight, then pat it dry with paper towels to remove any excess moisture. Dry salmon sears better and gets a beautiful blackened crust.

Is it okay to use pre-cooked or leftover rice?
Yes, pre-cooked rice works fine. I like to reheat it gently in a pan with a little olive oil or butter, which helps restore its fluffy texture and adds flavor. Freshly cooked rice, however, tastes lighter and absorbs the salmon juices better.

Can I bake the salmon instead of pan-searing?
Yes, bake it at 400°F (200°C) for 12–15 minutes until fully cooked. I like to brush the salmon with a little oil and sprinkle the seasoning on top, then check for doneness by gently flaking the fish with a fork. Baking is a convenient option if you’re cooking multiple fillets.Can I use other grains instead of rice?
Yes! Quinoa, couscous, or even mashed potatoes pair beautifully with the blackened salmon. I like using quinoa when I want a lighter, protein-rich side, and mashed potatoes when I want a creamy, comforting meal. Each grain option slightly changes the texture but complements the spicy salmon perfectly.

Blackened Cajun Salmon with Rice Recipe

Recipe by Maria MeyerCourse: Main CourseCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

This Blackened Cajun Salmon with Rice recipe is bold, flavorful, and simple enough for everyday cooking. From the smoky crust to the fluffy rice, it’s a complete meal that feels indulgent but is actually healthy and quick to make.

Ingredients

• 4 salmon fillets (6 oz each)

• 2 tablespoons olive oil or melted butter

• 1 tablespoon Cajun seasoning

• 1 teaspoon smoked paprika

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/2 teaspoon black pepper

• 1/4 teaspoon cayenne pepper (optional, for extra heat)

• 2 cups cooked white or brown rice

• Fresh lemon wedges, for serving

• Chopped parsley, for garnish

Directions

• Prepare the seasoning: In a small bowl, combine Cajun seasoning, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper. Mix well to create a bold, flavorful spice blend that will coat the salmon perfectly.
• Prep the salmon: Pat the salmon fillets dry with a paper towel. Brush both sides lightly with olive oil or melted butter, ensuring the seasoning sticks evenly. Sprinkle the Cajun spice mix generously over the top and gently press it into the salmon to form a crust.
• Cook the salmon: Heat a large skillet over medium-high heat. Add a little olive oil or butter to the pan to prevent sticking. Once hot, carefully place the salmon fillets skin-side down (if skin-on) and cook for 4–5 minutes, until the edges start to turn golden and the bottom develops a dark, flavorful crust. Flip the fillets and cook for another 3–4 minutes, or until the salmon is cooked through and flakes easily with a fork.
• Prepare the rice: While the salmon is cooking, prepare your rice according to package instructions. For extra flavor, cook the rice in chicken or vegetable broth instead of water, and add a pinch of salt and a drizzle of olive oil. Fluff the rice with a fork once cooked to keep it light and airy.
• Serve the dish: Place a portion of rice on each plate and top with a perfectly blackened salmon fillet. Garnish with fresh parsley and a wedge of lemon to squeeze over the fish for brightness. The combination of the spicy crust and the tender, flaky salmon pairs beautifully with the neutral, fluffy rice.
• Tips for extra flavor: For more depth, you can sear the salmon in a cast-iron skillet for a stronger blackened crust. Serve with steamed vegetables, a fresh side salad, or roasted potatoes to complete a hearty, satisfying meal.