The Tastiest Salmon and Rice You’ll Try!
This recipe brings together bold, smoky Cajun flavors with the light fragrance of jasmine rice for a meal that feels both comforting and sophisticated. The salmon cooks quickly with a crisp, spicy crust, while the rice balances it with a soft, aromatic base.
Cajun Salmon and Rice
Ingredients
For the Salmon:
- 2 salmon fillets about 170 g each
- 1 tablespoon olive oil
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper adjust for spice
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon dried thyme
- Salt and black pepper to taste
- Lemon wedges for serving
For the Rice:
- 1 cup jasmine rice
- 2 cups water or vegetable broth
- 1 tablespoon butter or olive oil
- Pinch of salt
Instructions
Cook the rice
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Rinse the jasmine rice under cold water until clear. In a medium pot, bring water or broth to a boil. Add rice, butter, and salt. Reduce the heat, cover, and simmer for 15 minutes or until tender. Fluff with a fork and keep warm.
Season the salmon
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In a small bowl, mix paprika, cayenne, garlic powder, onion powder, thyme, salt, and pepper. Pat the salmon dry, rub it with olive oil, then coat evenly with the spice mix.
Sear and cook
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Heat a non-stick skillet over medium-high heat. Place the salmon skin-side down and cook for 3–4 minutes until crisp. Flip and cook another 2–3 minutes until flaky and golden.
Assemble and serve
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Spoon the jasmine rice onto plates and top with the Cajun salmon. Squeeze a bit of fresh lemon juice over the fish before serving.
