Cajun Baked Salmon with Cajun Rice
A recipe for salmon fillets, seasoned with Cajun spices, then baked and served over a bed of Cajun rice. Serve with a bit of squeezed lemon and happiness ensues.
I guess it’s fairly obvious by now what the favorite fish is in the Madness household. That would be SALMON. Salmon has a flavor that is unique unto itself and it’s something I grew up on.
When Patty and I married years ago, it was one of the foods I started cooking with because I missed it so much. My mother used to make salmon patties when I was younger, and I always enjoyed them, but they were out of a can.
When I learned to cook on my own, I gravitated away from canned foods, especially something like salmon. Sorry, Mom! Fresh salmon is infinitely better.
While I have gone on to make my own version of Mom’s Salmon Patties using fresh salmon, I mostly prefer a simple salmon fillet, either grilled, blackened, pan seared, or baked.
This version takes salmon fillets and bakes them. I typically purchase several pounds of salmon from a local grocer and separate them into 6 ounce fillets so I almost always have them on hand in the freezer.
Fresh fish is outstanding, but here in the Midwest, hey! I’ll take what I can get.
Knowing me, you KNOW I enjoy things a bit spicy, so I went the Cajun route and seasoned the salmon with Cajun seasonings, with some extra garlic and cayenne powder because I LOVE those particular flavors as well as the spice level.
Baking Salmon is quite simple. Just season and bake at 425 degrees. You want 4-6 minutes per inch of salmon thickness, depending on how you like it done. I like it to be slightly pink in the middle, not overly pink. Extremely easy to cook and hard to mess up. Add this to your “Quick and Easy Meals” recipes menu and you’ll be good to go.
And that includes the rice.
Let’s talk about the rice. Cajun style! It’s quite a lot like a Mexican Rice Recipe, but made with Cajun seasonings instead.
While the rice is simmering and building flavor, bake your salmon and everything is done at the same time, just in time for serving. Serve the salmon over the top of the rice with a few squeezes of fresh lemon juice for a nice citrus pop.
You’re good to go.
While this is one of the simplest recipes you’ll make, it’s certainly on Mike’s Favorites list. I hope you like it, too!
Try Some of My Other Popular Salmon Recipes
- Szechuan Salmon with Chili-Basil Rice
- Szechuan Salmon Tacos
- Grilled Salmon with Honey-Sriracha Sauce
- Salmon Tacos with Pomegranate Guacamole
- Baked Salmon with Cajun Lemon Butter
- Blackened Salmon
- Salmon Marinade
If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Cajun Baked Salmon with Cajun Rice
- 2 tablespoons olive oil
- 2 jalapeno peppers chopped
- 1 yellow onion chopped
- 1 stalk celery chopped
- 2 cloves garlic minced
- 1 cup long grain rice
- 2 cups chicken stock
- 8 ounces tomato sauce
- 2 tablespoons Cajun seasonings divided
- 1 tablespoon garlic powder
- 1 teaspoon cayenne powder
- Salt and pepper to taste
- Hot sauce to taste
- 4 8- ounce salmon fillets
- 1 lemon
- Chopped parsley for serving
- Heat a pot to medium heat and add olive oil.
- Add peppers, onion and celery and cook about 6 minutes to soften.
- Add garlic and cook 1 more minute, stirring.
- Add rice and stir. Cook a couple minutes to brown slightly.
- Add chicken stock, tomatosauce and 1 tablespoon Cajun seasonings, garlic powder and cayenne pepper. Reduce heat to simmer and cook 20 minutes, or until the rice is cooked through.
- While rice is cooking, heat oven to 425 degrees F.
- Pat salmon dry and season each side with remaining Cajun seasonings, salt and pepper.
- Set into a baking dish and bake 10-12 minutes, or until cooked through. You want 4-6 minutes per inch of thickness, depending on how you like it done.
- Remove from heat.
- Squeeze juice from half a lemon into the rice along with a few dashes of your favorite hot sauce. Stir.
- Serve the salmon over rice on pretty plates. Top each with extra squeezed lemon juice and chopped parsley.