Cajun Baked Salmon Rice (Printer-Friendly)
Baked salmon with Cajun spices served atop flavorful Cajun rice, finished with a lemon squeeze.
# What You’ll Need to Cook:
→ Salmon
01 -
6 oz salmon fillets
02 -
Olive oil, for brushing
03 -
Cajun seasoning blend
04 -
Garlic powder
05 -
Cayenne powder
06 -
Salt and black pepper, to taste
07 -
Lemon, for squeezing
08 -
Chopped parsley, for garnish
→ Cajun Rice
09 -
1 tablespoon olive oil
10 -
1/2 cup chopped jalapeno peppers
11 -
1/2 cup chopped yellow onion
12 -
1/2 cup chopped celery stalk
13 -
3 garlic cloves, minced
14 -
1 cup long grain rice
15 -
2 cups chicken stock
16 -
1/2 cup tomato sauce
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Cajun seasoning, to taste
18 -
Hot sauce, optional
19 -
Salt and black pepper, to taste
# Steps to Prepare:
01 -
Heat olive oil in a saucepan over medium heat. Add jalapeno, onion, celery, and garlic; sauté until softened. Stir in rice and cook for 1-2 minutes. Add chicken stock, tomato sauce, Cajun seasoning, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender.
02 -
Preheat oven to 425°F (220°C). Brush salmon fillets lightly with olive oil. Season evenly with Cajun seasoning, garlic powder, cayenne powder, salt, and pepper.
03 -
Place seasoned salmon on a baking sheet and bake for 4-6 minutes per inch of thickness until salmon is opaque with a slightly pink center.
04 -
Spoon Cajun rice onto plates, top with baked salmon fillets, garnish with chopped parsley, and squeeze fresh lemon juice over the top before serving.
# Extra Cooking Tips:
01 -
To keep salmon moist, avoid overbaking and aim for a slightly pink center.
02 -
Preparing the rice while the salmon bakes saves time and ensures both components are ready simultaneously.