YumVerseEats
Cajun Comfort
Cajun Salmon Rice Bowl
A Cajun salmon rice bowl with blackened salmon, warm rice, and a quick creamy drizzle.
RECIPE AT A GLANCE
15
min
Active Time
25
min
Total Time
4
SERVINGS
Stovetop
METHOD
Why It Works
A hot skillet gives the salmon a quick Cajun crust without drying it out. Building it over rice with a creamy drizzle balances the heat.
Ingredients
Protein
• 4 salmon fillets, about 6 oz each
Seasoning
• 1 tablespoon Cajun seasoning
• ½ teaspoon kosher salt
• ¼ teaspoon Cajun seasoning, for the drizzle
Sauce
• 2 tablespoons olive oil
• ⅓ cup mayonnaise
• 1 tablespoon fresh lemon juice
Pasta & Grains
• 3 cups cooked white rice
Topping
• 1 cup sliced cucumber
• 2 tablespoons sliced green onions
• lemon wedges, for serving
How to Make It
1
Pat salmon dry and season all over with Cajun seasoning and salt.
2
Heat olive oil in a skillet over medium-high. Sear salmon 3 to 4 minutes per side until a crust forms and it flakes easily.
3
Whisk mayonnaise, lemon juice, and the 1/4 teaspoon Cajun seasoning in a small bowl.
4
Divide the rice among bowls and top each with a salmon fillet.
5
Add cucumber and green onions and spoon the drizzle over.
6
Serve with lemon wedges.
How to Make It
1
Pat salmon dry and season all over with Cajun seasoning and salt.
2
Heat olive oil in a skillet over medium-high. Sear salmon 3 to 4 minutes per side until a crust forms and it flakes easily.
3
Whisk mayonnaise, lemon juice, and the 1/4 teaspoon Cajun seasoning in a small bowl.
4
Divide the rice among bowls and top each with a salmon fillet.
5
Add cucumber and green onions and spoon the drizzle over.
6
Serve with lemon wedges.
Ingredients
Protein
• 4 salmon fillets, about 6 oz each
Seasoning
• 1 tablespoon Cajun seasoning
• ½ teaspoon kosher salt
• ¼ teaspoon Cajun seasoning, for the drizzle
Sauce
• 2 tablespoons olive oil
• ⅓ cup mayonnaise
• 1 tablespoon fresh lemon juice
Pasta & Grains
• 3 cups cooked white rice
Topping
• 1 cup sliced cucumber
• 2 tablespoons sliced green onions
• lemon wedges, for serving
Storage & Reheat
Store:
Store the components separately up to 2 days; salmon is best fresh.
Reheat:
Warm the salmon gently so it stays moist; serve the drizzle cold.
Swaps
No white rice? Use the same amount of cooked brown rice.
Avo's Tip
Pat the salmon dry before seasoning so the Cajun crust sets in the hot pan.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
Skin-on or skinless salmon?
Either works; skin-on crisps nicely and helps hold the fillet together.
What's in the drizzle?
A quick mix of mayo or yogurt with lemon and a little Cajun seasoning.
Can I use frozen salmon?
Yes. Thaw it fully and pat dry so it sears instead of steaming.
Quick Fixes
Salmon sticking: let it sear before flipping.
Too spicy: add extra drizzle or a squeeze of lemon.
Want crunch: top with sliced cucumber or slaw.
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