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Blackened Salmon and Rice

Blackened Salmon and Rice
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Serves 4| Hands-On Time: | Total Time:



  1. Heat oven to 400° F. Cook the rice according to the package directions.
  2. Meanwhile, in a shallow bowl, combine the paprika, cayenne, thyme, garlic powder, and ½ teaspoon of the salt.
  3. In a saucepan, over medium heat, melt 2 ½ tablespoons of the butter. Add the lemon juice.
  4. Working with 1 salmon fillet at a time, dip the top and bottom halves first in the lemon butter, then in the spices.
  5. Heat a large ovenproof skillet over medium-high heat. Cook the salmon until blackened, 2 minutes per side. Transfer to the oven for 8 minutes.
  6. Stir the corn, parsley, and remaining salt and butter into the rice. Transfer the salmon and rice to individual plates and serve with the lemon wedges.
By January, 2007

Nutritional Information

  • Per Serving
  • Calories 572Calories From Fat 19%
  • Fat 20g
  • Sat Fat 7g
  • Cholesterol 96mg
  • Sodium 948mg
  • Carbohydrate 55g
  • Fiber 7g
  • Sugar 5g
  • Protein 41g
What does this mean? See Nutrition 101 .

Quick Tip

Spice rack
Blackening seasoning (found in the spice aisle) is a great shortcut for chicken, pork, and seafood. Opt for one with no added salt. 

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.