Blackened Salmon



  • 2 cups instant rice (such as Minute Rice)

  • 2 1/2 tablespoons paprika

  • 3/4 teaspoon cayenne pepper

  • 1 teaspoon dried thyme

  • 1/2 teaspoon garlic powder

  • 1 1/2 teaspoons kosher salt

  • 3 1/2 tablespoons unsalted butter

  • juice of 1 lemon

  • 4 6-ounce salmon fillets, skinned

  • 1 11-ounce can corn kernels, drained

  • 1/3 cup finely chopped fresh flat-leaf parsley

  • 1 lemon, cut into wedges


  • Heat oven to 400° F. Cook the rice according to the package directions.

  • Meanwhile, in a shallow bowl, combine the paprika, cayenne, thyme, garlic powder, and ½ teaspoon of the salt.

  • In a saucepan, over medium heat, melt 2 ½ tablespoons of the butter. Add the lemon juice.

  • Working with 1 salmon fillet at a time, dip the top and bottom halves first in the lemon butter, then in the spices.

  • Heat a large ovenproof skillet over medium-high heat. Cook the salmon until blackened, 2 minutes per side. Transfer to the oven for 8 minutes.

  • Stir the corn, parsley, and remaining salt and butter into the rice. Transfer the salmon and rice to individual plates and serve with the lemon wedges