If you’re looking for an easy, flavorful dinner, this One-Pot Blackened Salmon and Rice is just the thing. The salmon is perfectly seasoned with bold spices, while the rice soaks up all the delicious flavors in one pan. It’s a simple, no-fuss meal your family will love.

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What makes this dish so great?

01. Bold Flavor

The blackened seasoning gives the salmon and rice a smoky, spicy kick that’s packed with personality. Every bite is a perfect balance of savory and satisfying.

02. Easy Cleanup

With everything cooked in a single pot, this meal keeps your kitchen mess to a minimum—perfect for busy evenings.

03. Family-Friendly

This dish is versatile enough to please everyone at the table. Whether you’re feeding picky eaters or flavor lovers, the combination of tender salmon and flavorful rice is sure to be a hit.

Everything you need:

Salmon: Fresh fillets, perfectly flaky and packed with protein
Blackened Seasoning: A bold mix of smoky and spicy flavors that gives this dish its signature kick.
Rice: The perfect base to soak up all those savory flavors..
Carrots: Adds a touch of natural sweetness and a pop of color.
Garlic: Because everything’s better with garlic.
Chicken or Vegetable Broth: The liquid gold that will infuse our lentils with flavor.
Lemons: Brightens up the dish and enhances the flavors of the salmon.

Favorite Tools:

This Staub pan is hands down my favorite for recipes like this Blackened Salmon and Rice. It gives the salmon that perfect sear without sticking, and the deep sides make sure the rice cooks evenly without any mess. The lid locks in all the steam, so everything comes out tender and full of flavor. Plus, it’s pretty enough to take straight to the table—fewer dishes to wash is always a win in my book!

Instructions:

Start by coating the salmon fillets with 2 teaspoons of avocado oil, then season with blackened seasoning, salt, and pepper. Heat a large skillet or pot over medium-high heat with butter and avocado oil. Sear the salmon for 2–3 minutes per side until golden, then set aside.

In the same pot, sauté shredded carrots and the whites of green onions for 2–3 minutes until softened. Stir in the rice, chicken bouillon, garlic powder, Cajun seasoning, and turmeric, toasting the rice for about a minute. Pour in the chicken broth, mix well, and bring to a boil.

Nestle the seared salmon back into the pot, lower the heat to a simmer, cover, and cook for 18–20 minutes until the rice is tender and the liquid is absorbed. Garnish with green onion tops, lemon slices, and a squeeze of lemon juice before serving.

Recipe Tips

Sear to Perfection: Ensure your pan is hot before adding the salmon to achieve a golden crust. Let the salmon cook undisturbed for the best results.

Toast for Flavor:Toast the rice with spices before adding the broth to deepen its flavor and create a more aromatic base for the dish.

Brighten It Up: A squeeze of fresh lemon juice and a sprinkle of green onions at the end bring balance and freshness to the bold, smoky flavors.

More Salmon Recipes:

blackened salmon on top of rice cooked in one pot

One Pot Blackened Salmon and Rice

Bring bold flavors to the table with this One-Pot Blackened Salmon and Rice recipe! Perfectly seasoned salmon fillets are seared to perfection, then paired with fluffy, flavor-packed rice cooked in the same pot. This easy, quick meal is a family favorite, combining rich spices with minimal cleanup for a weeknight dinner you’ll actually want to make.

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Prep Time 10

Cook Time 25

Course Main Course

Cuisine Cajun, Seafood

Servings 6

Ingredients

6 Salmon fillet
4 carrots shredded
2 green onion chopped, whites and greens separated
2 tbsp butter
2 tbsp avocado oil plus 2 tsp for salmon prep
1 tbsp chicken bouillon powder
1 tbsp garlic powder
2 tbsp blackened seasoning
1 tbsp cajun spices
1 tsp turmeric powder
1.5 cupslong grain rice
3 cups chicken broth
1/2 lemon
salt and pepper to taste

Instructions

Drizzle 2 tsp of avocado oil over Norwegian salmon. Rub into the salmon.
Season the fillets with fresh cracked black pepper, salt, and blackened seasoning.
In a large pot or skillet, heat the butter and avocado oil over medium-high heat.
Sear the salmon fillets for 2-3 minutes per side, until a nice crust forms. Remove salmon from the pot and set aside.
In the same pot, add the shredded carrots and whites of the green onions. Sauté for 2-3 minutes until they begin to soften. Add the rice to the pot along with the chicken bouillon powder, garlic powder, Cajun seasoning, and turmeric. Stir well to combine and toast the rice for about 1 minute.
Pour in the chicken broth, mix well, and bring to a boil. Once the rice has come to a boil, place the seared salmon back into the pot.
Cover, reduce the heat to low, and let simmer for 18-20 minutes, or until the rice is cooked through and has absorbed the liquid.
Garnish with sliced green onions, lemon slices, and a squeeze of fresh lemon juice before serving.