Blackened Salmon and Rice

Blackened Salmon and Rice
Photo: Anna Williams
Hands On Time:
20 mins
Total Time:
20 mins
4 serves


  • 2 cups instant rice (such as Minute Rice)

  • 2 ½ tablespoons paprika

  • ¾ teaspoon cayenne pepper

  • 1 teaspoon dried thyme

  • ½ teaspoon garlic powder

  • 1 ½ teaspoons kosher salt

  • 3 ½ tablespoons unsalted butter

  • juice of 1 lemon

  • 4 6-ounce salmon fillets, skinned

  • 1 11-ounce can corn kernels, drained

  • cup finely chopped fresh flat-leaf parsley

  • 1 lemon, cut into wedges


  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.

Nutrition Facts (per serving)

572 Calories
20g Fat
55g Carbs
41g Protein
Nutrition Facts
Calories 572
% Daily Value *
Total Fat 20g 26%
Saturated Fat 7g 35%
Cholesterol 96mg 32%
Sodium 948mg 41%
Total Carbohydrate 55g 20%
Total Sugars 5g
Protein 41g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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