Blackened Salmon and Rice

Blackened Salmon and Rice Recipe
Photo: Michele Michael
Blacken salmon fillets in butter and a mix of spices for an easy and flavorful dinner.  Toss white rice with canned corn and serve alongside the salmon fillets. 


Makes 4 servings

Recipe from

Real Simple

Recipe Time

Prep: 10 Minutes

Nutritional Information

Calories 572
Caloriesfromfat 19 %
Fat 20 g
Satfat 7 g
Cholesterol 96 mg
Sodium 948 mg
Carbohydrate 55 g
Fiber 7 g
Sugars 5 g
Protein 41 g


2 cups instant rice (such as Minute Rice)
2 1/2 tablespoons paprika
3/4 teaspoon cayenne pepper
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1 1/2 teaspoons kosher salt
3 1/2 unsalted butter
Juice of 1 lemon
1 11-ounce can corn kernels, drained
1/3 cup finely chopped fresh flat-leaf parsley
1 lemon, cut into wedges


Heat oven to 400° F.

Cook the rice according to the package directions.

Meanwhile, in a shallow bowl, combine the paprika, cayenne, thyme, garlic powder, and 1/2 teaspoon of the salt.

In a saucepan, over medium heat, melt 2 1/2 tablespoons of the butter and add the lemon juice.

Heat a large ovenproof skillet over medium-high heat. Working with 1 salmon fillet at a time, dip the top and bottom first in the lemon butter, then in the spices. Cook the salmon until blackened, 2 minutes per side. Transfer to oven for 8 minutes.

Stir the corn, parsley, and the remaining salt and butter into the rice. Transfer the salmon and rice to individual plates and serve with the lemon wedges.


Kate Merker,

January 2007
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