YumVerseEats
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.
Quick Fixes
Salmon sticking: let it sear before flipping.
Too spicy: add extra drizzle or a squeeze of lemon.
Ingredients
Protein
Seasoning
• ½ teaspoon kosher salt
• ¼ teaspoon Cajun seasoning, for the drizzle
Sauce
• ⅓ cup mayonnaise
• 1 tablespoon fresh lemon juice
Pasta & Grains
Topping
• 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.
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.
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MORE READER FAVORITES
15
min active
·
35
min total
15
min active
·
30
min total
15
min active
·
25
min total
10
min active
·
25
min total
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.
Cajun Salmon Rice Bowl
Ingredients
—
—
4 salmon fillets, about 6 oz each
—
—
1 tablespoon Cajun seasoning
—
—
½ teaspoon kosher salt
—
—
2 tablespoons olive oil
—
—
3 cups cooked white rice
—
—
⅓ cup mayonnaise
—
—
1 tablespoon fresh lemon juice
—
—
¼ teaspoon Cajun seasoning, for the drizzle
—
—
1 cup sliced cucumber
—
—
2 tablespoons sliced green onions
—
—
lemon wedges, for serving
Instructions
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.
15
min
active
25
min
total
4
servings
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